• Put lukewarm water, yeast, salt, oil, and sugar in a stand mixer and mix for a few minutes at low speed.
• Now add the flour a little at a time and mix at medium speed.
• Continue adding flour until the dough pulls away from the sides of the bowl. The dough should be slightly sticky, but not so much that it sticks to your fingers.
• Turn the dough out onto a floured surface and knead it briefly.
• Return the dough to the mixing bowl and let it rise under a shower cap for 30 minutes (if you don't have a shower cap, use plastic wrap instead).
• When the dough has risen, turn it out onto a lightly floured surface and divide it into two equal pieces.
• Set one piece of dough aside.

Dough 1: French bread (a) / Toast bread (b)

• Spread the dough out into a large rectangle with your fingers.
• Fold the edges of the dough into the center and lightly press the seams together with your fingers.
• Roll the dough from the top down. As tightly as possible.
• a) If you want to make French bread, place the bread in a loaf pan lined with parchment paper. minutes at 210 degrees Celsius (410 degrees Fahrenheit) convection. Let the twists cool on a wire rack.
• Place the seam at the bottom of the pan.
• Make a few slashes in the bread with a sharp knife (however you want your slashes is up to you, just make sure the bread has a few).
• Let the dough rise for 30 minutes under a tea towel. Meanwhile, preheat the oven and baking tray to 250 degrees Celsius (482 degrees Fahrenheit) convection.
• Before placing the bread in the oven, sprinkle a good layer of flour on top. The flour protects the bread from the high heat.
• Place the bread in the oven on the bottom rack and turn down to 240 degrees Celsius (464 degrees Fahrenheit) convection. Bake the bread for 10 minutes.
• After 10 minutes, turn the oven down to 210 degrees Celsius (410 degrees Fahrenheit) convection and bake the bread for another 20 minutes.
• Turn the bread out onto a wire rack and let it cool. Brush off the flour before slicing the bread.
• b) If you want to make toast bread, take the bread and divide it into 4 equal pieces.
• Get your toast bread pan and grease it well with butter on all sides including the lid.
• Place each piece of bread in the pan. Each piece of bread is turned 90 degrees Celsius (194 degrees Fahrenheit) and placed in the pan next to each other.
• Now put the lid on and let the bread rise for about 30-40 minutes. The bread is ready to bake when it reaches the lid.
• Bake the toast bread in a preheated oven with a hot baking tray for 10 minutes at 240 degrees Celsius (464 degrees Fahrenheit) convection and then for 20 minutes at 210 degrees Celsius (410 degrees Fahrenheit) convection.
• Immediately turn the bread out of the pan and let it cool. If you leave it in the pan, the heat from the bread will create condensation, and the lovely crispy crust will become soft.

Dough 2: Pizza rolls (c) / Pesto twists (d)

• Dough 2 can now be divided into two pieces and rolled out.
• c) For the first piece, we always add tomato sauce (we use passata), serrano ham, and buffalo mozzarella. Then roll it into a log and cut into nice rolls. Place the rolls on a baking tray lined with parchment paper, and let them rise for 30 minutes under a tea towel. Bake the pizza rolls in a preheated oven for 10-12 minutes at 210 degrees Celsius (410 degrees Fahrenheit) convection.
• Let them cool on a wire rack afterwards.
• d) For the second piece, we add a good layer of pesto. I use about a whole jar.
• Fold the dough over itself to form a half-moon.
• Cut strips of dough about 1-1.5 centimeters thick.
• Twist each dough strip a few times (as if you were twisting two pieces of yarn together) and roll them into a ball.
• Place the twists on a baking tray lined with parchment paper and let them rise for 30 minutes under a tea towel.
• Bake the twists in a preheated oven for 10-12 minutes.