Ingredients

• 600 g. strong white flour
• 125 ml warm water
• 1 1/2 tsp. dried yeast
• 1 tsp sugar
• 60 ml olive oil
• 75 ml warm milk
• 1/2 tsp. sea salt

Directions

1. In a cup, dissolve the sugar in the warm water. Sprinkle the dried yeast on top.
2. Cover and leave in a warm dry place for about 15 minutes, until the mixture starts frothing.
3. Sift the flour into a large bowl, mix in the salt and make a crater in the middle.
4. Pour in the yeast mix, olive oil, and milk. Gradually mix to form a dough.
5. Knead the dough until firm (about 5 minutes), adding more flour or water as necessary.
6. Grease a 500 g. (1 lb.) bread tin with butter and dust with flour. Press the dough into the bottom, cover with a cloth and to rise for 1 hour.
7. Bake in an oven pre-heated to 200°C (400°F) for 40 minutes until the crust is a pale golden colour.

Attribution: Hapalos Artos (Soft Bread), Traditional Ancient Roman Recipe by Carole Raddato