Spanish Bread

In a bowl, combine warm water, sugar, and yeast.

Mix well and let it rest for 15 minutes, or until a foamy layer forms.

Add 3 tablespoons of olive oil and the salt to the yeast mixture.

Stir to combine.

Gradually add the flour, mixing with a spoon or spatula until a dough begins to form.

Transfer the dough to a clean surface and knead it with your hands for about 5 minutes until smooth and elastic.

Place the kneaded dough in a bowl, cover it with a towel, and let it rest for 40-50 minutes.

After resting, divide the dough into 2 equal portions.

Roll each portion into a rectangular sheet and brush them with olive oil.

Roll each sheet into a log and pinch the edges gently to seal.

Place the rolls on a baking tray. Use a knife to make two slits on the top of each roll.

Cover the rolls with a towel and let them rise for another 30-40 minutes at room temperature.

Preheat the oven to 180°C (356°F). Bake the rolls for 30 minutes or until they develop a golden crust.

Let them cool completely after baking.

For the first tasting, brush the warm bread with fresh olive oil and sprinkle with salt for extra flavor, absolutely delicious!

The bread stays soft and tender even on the second and third day, earning compliments like “it tastes store-bought”...