Difference between revisions of "Olive Oil Bread"
RealRecipes (talk | contribs) m (Text replace - "<!-- Admin -->" to "==References== <references/>") |
RealRecipes (talk | contribs) m (Text replace - "Category:recipes\|(.*)" to "") |
||
| (3 intermediate revisions by the same user not shown) | |||
| Line 25: | Line 25: | ||
==References== | ==References== | ||
<references/> | <references/> | ||
| − | [[Category:Bread | + | [[Category:Bread Recipes|Olive Oil Bread]] |
| − | + | [[Category:Italian cuisine]] | |
| − | + | [[Olive Oil Bread Recipes]] | |
| − | [[Category:Italian | ||
Latest revision as of 17:50, 9 May 2012
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
- 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
Procedure
- In a large bowl mix together the warm water (110°F), 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 to 20 minutes.
- Preheat the oven to 375° F (190 C).
- Bake in the preheated oven for 30 to 40 minutes, until golden brown.
- For Glazed, shiny effect brush one egg white and one tablespoon of water (mixed) onto the bread 5 minutes before completion.
