Olive Oil 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

Original recipe yields 15 servings

The ingredient list now reflects the servings specified

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

Time Details

PREP :

COOK : 40 mins

TOTAL : 20 mins

SERVING : 15

YIELD : 1 loaf

Step 1

In a large bowl mix together the warm water (110 degrees), 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.

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Step 2

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 degrees F (190 degrees C).
Step 3

Bake in the preheated oven for 30 to 40 minutes, until golden brown.

Per Serving: 111 calories; protein 2.4g; carbohydrates 16.4g; fat 3.8g; sodium 155.8mg.