Pain a l’huile

• 25 g/1 oz fresh yeast
• 600 ml/1

Dissolve the yeast in the water, then add the oil and flour and mix for 5 minutes. Add the salt and mix for 5 minutes. Add the salt and mix for 2 more minutes. Leave to rest in a warm place (24°C/75°F) for 40 minutes.

Cut the dough into 350 g/12