Olive Oil Bread Recipe 010213


2 Tablespoons active dry yeast

Pinch of sugar

1 teaspoon salt

Fresh ground pepper

2 ½ – 3 Cups flour

 3 – 4 Tablespoons olive oil

Step 1:  Dissolve 2 Tablespoons yeast with a large pinch of sugar in a large bowl, until yeast gets foamy. (about 5 minutes)

Step 2:  Add 2 Tablespoon olive oil, 1 teaspoon salt and a bit of fresh ground pepper. Beat with electric mixer on low, until well blended.

Step 3:  Continue with mixer on low, while you gradually beat in 2 Cups all-purpose flour, until dough looks like small crumbs.

Step 4:  Switch to dough hooks on your mixer and work in up to ½ Cup more flour, until a nice dough forms.

Step 5:  Drizzle kneading board with 1 – 2 Tablespoons olive oil. Place dough on oil and hand knead dough, for approximately 7 – 10 minutes, until you have a beautiful ball of dough.

Step 6:  Cover and let rise for 1 ½ - 2 hours. I prefer to use a clean linen towel, but you can use plastic wrap, a large bowl with lid or whatever you prefer.

Step 7:  Punch down dough and let it rest for 3 – 5 minutes.

Step 8:  Cut dough into 6 small balls. Using 3 balls at a time, roll into strips and braid into 2 loaves of bread.

Step 9:  Cover and let rise for 30 – 45 minutes.

Step 10:  Place loaves on baking sheet lined with parchment paper. Brush with a small amount of olive oil. Bake at 350 degrees Fahrenheit, for approximately 30 minutes – until crust is a nice golden brown.  

Makes 2 small loaves of bread.

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