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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.

Source and licence

"Olive Oil Bread" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Olive_Oil_Bread, revision 4504049), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Olive_Oil_Bread&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4504049

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Italy. Associated with Italy by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  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.