Cookbook:Olive Oil Bread

Olive Oil Bread
Category	Bread recipes
Difficulty

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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

• ½ cup warm water (110°F / 45°C)
• 2 ¼ teaspoons active dry yeast
• 1 teaspoon white granulated sugar
• 1 teaspoon salt
• 4 tablespoons olive oil
• 2 ½ cups all-purpose flour

Procedure

1. In a large bowl mix together the warm water, 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 15–20 minutes.
7. Preheat the oven to 375° F (190°C).
8. Bake in the preheated oven for 30–40 minutes, until golden brown.
9. For a glazed, shiny effect, brush one egg white and one tablespoon of water (mixed) onto the bread 5 minutes before completion.