Step 1

In a large bowl, add water and sugar. Mix with a spoon, until the sugar dissolves. Sprinkle the dried yeast over the water and leave it in the bowl, without stirring for 10-15 minutes, until it becomes frothy.

Step 2

Add flour over the water with yeast. Mix well with a wooden spoon. Add salt, oil and herbs, if using. Continue to mix until all ingredients are well combined, into a relatively sticky dough.

Step 3

Sprinkle a little flour on a clean, work surface. Transfer the dough to the surface, and begin to knead it for 10 minutes. We know that it is ready when the result is a silky ball, which does not stick to our fingers.

Step 4

Transfer the dough into a bowl sprinkled with a little flour. Cover the bowl with a damp towel to leave it to rise. It is ready when it doubles in volume.

Step 5

We transfer the dough back to the lightly floured work surface. We knead for another 5-10 minutes to knock back the air bubbles from the dough. The idea is to return to its initial consistency when it's smooth and silky. Put a little oil in a bread pan and cover with a little flour. Transfer the dough to the pan and leave it to proof for another 30 minutes. The dough will double in volume, directly in the pan.

Step 6

Preheat the oven to 200 degrees Celcius. Bake the bread in the middle of the oven for about 20-25 minutes. We know the bread is ready when you knock on its bottom and it sounds hollow.If it sounds somewhat clogged, it should be put back in the oven for another 5-10 minutes.

Step 7

Leave the bread to cool a little before cutting it. It can be served hot in the morning for breakfast, or for lunch with traditional soup. If you do not want to consume bread immediately, you can put it in the freezer, inside the plastic bag until ready to use.