Yield:  2 Loaves Time: 2 hours

Ingredients: 

• 780 grams “Anna Napoletana” flour click to buy
• 2 packets rapid-rise yeast
• 2 teaspoons sucanat sugar
• 415 ml water, 125 degrees F
• 1/4 cup avocado oil
• 2 tsp bio-salt click to buy

Directions:

• In a bowl of a stand mixer, add yeast, some of the warm water, and sugar.
• Wait for bubbles (5 minutes.)
• Add the rest of the water, the oil, and half of the flour to the yeast. Combine with a spatula.
• Add the rest of the flour and salt.
• Stir on low with a dough hook until the dough becomes shaggy.
• Increase the speed to medium until a ball forms.
• Finish kneading by hand.
• Add a little oil to the outside of the dough. Place in a bowl and cover with plastic wrap to rise for about an hour.
• Split the dough in half and cover one of them so it doesn’t dry out.
• Flatten into a rectangle and fold into a loaf shape. 
• Place the loaves into an 8.5-inch loaf pan and cover with plastic wrap or a towel until the top is about two inches above the rim. 
• Bake at 375 degrees F for 30 minutes. 
• Remove onto a wire rack to fully cool. 
• Enjoy!