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