Italy / Bread
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.
Ingredients
- warm water, 110°F / 45°C1/2 cup
- active dry yeast2 1/4 tsp
- granulated sugar, white1 tsp
- salt1 tsp
- olive oil4 tbsp
- all purpose flour2 1/2 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
In a large bowl mix together the warm water, yeast, sugar, salt, and olive oil.
Stir in 2 cups of the flour in order to make a soft ball.
Knead in additional flour so that dough is soft and not sticky.
Place kneaded dough in a medium size greased bowl. Cover and let rise until doubled in size.
Punch down dough, and form into ball or loaf shape.
Place onto a greased cookie sheet. Cover and let rise for 15–20 minutes.
Preheat the oven to 375° F (190°C).
Bake in the preheated oven for 30–40 minutes, until golden brown.
For a glazed, shiny effect, brush one egg white and one tablespoon of water (mixed) onto the bread 5 minutes before completion.
