Tuesday, August 4, 2009

Olive Oil Bread

A quick, easy bread that works well with Italian foods and pastas. Try forming the dough into a round ball or a long loaf for French Bread


* 1/2 cup warm water (110° F/45 C)
* 2 1/4 teaspoons active dry yeast
* 1 teaspoon white sugar
* 1 teaspoon salt
* 4 tablespoons olive oil
* 2 1/2 cups all-purpose flour


1. In a large bowl mix together the warm water (110°F), yeast, sugar, salt, and olive oil.
2. Stir in 2 cups of the flour in order to make a soft ball.
3. Knead in additional flour so that dough is soft and not sticky.
4. Place kneaded dough in a medium size greased bowl. Cover and let rise until doubled in size.
5. Punch down dough, and form into ball or loaf shape.
6. Place onto a greased cookie sheet. Cover and let rise for 15 to 20 minutes.
7. Preheat the oven to 375° F (190 C).
8. Bake in the preheated oven for 30 to 40 minutes, until golden brown.
9. For Glazed, shiny effect brush one egg white and one tablespoon of water (mixed) onto the bread 5 minuites before completion


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