How to make bread

Ingredients
500 g of “0” soft wheat flour
15 g of fresh yeast
4 spoonfuls of oil (optional)
1 teaspoonful of salt
about 250 ml of lukewarm water
a pinch of sugar


Description
Dissolve the yeast in the lukewarm water and then add the sugar.
Measure the flour in the Misurone, add the 4 spoonfuls of oil, pour it with the yeast into the mixer and switch on. Add the salt after 2 minutes and continue mixing for a further 4/5 minutes.
Take the dough out, make a ball with it and sprinkle with flour.
Cover with a cloth and let it rise for 30 minutes in a warm and draft-free place. Once risen, put the dough back into the mixer for a further 4/5 minutes.
Take the dough out, give it the desired shape and let it rest for about one and a half hours.
Pre-heat the oven at 220° C and bake the bread for 20 or 40 minutes according to the shape (the bigger the bread, the longer it needs to cook), till golden brown.
Check the bread from time to time by pricking it with a wooden skewer.
Get the bread out of the oven when the skewer comes out dry and cover it with a cotton cloth in order to keep it soft.