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Author Notes: With 2 tablespoons squid ink bread taste so good. —anka
Makes two loaves
grams all purpose flour, plus some for dusting
grams warm water
grams fresh yeast
teaspoons sea salt
tablespoons olive oil
tablespoons squid ink
- Place the flour in a large bowl and make a well in the centre.
- In a separate bowl add the sugar, salt and yeast to the warm water and let dissolve.
- Add olive oil and squid ink to the water and slowly mix into the flour.
- Knead dough for 2-3minutes. Add more flour if necessary, as much as needed to prevent from sticking.
- Oil the bowl and place dough inside.
- Cover with plastic wrap.
- Let rise in warm place until double in size, about an hour.
- Punch down and let rise one more time for 30 minutes.
- Heat oven to 200C.
- Line a baking tray with parchment paper.
- Cut into two pieces.
- Press each piece into a square about 2-3cm thick and roll each piece of dough into a cigar shape.
- Place the dough on the prepared baking tray and let it rise for about 30 minutes.
- Bake the bread for 18 to 20 minutes.
- Remove the loaves from the oven and let them cool before slicing.