Bread and Oil

Standard

Sometimes you just buy the expensive imported olive oil.  I understand.  It happens.  Especially when there is a cool tasting bar and they let you try out all the different kinds and one is just buttery and delicious.  It happens. But then, you know you can’t just use this olive oil any old way.  It needs to be shown it’s special.

Yesterday we went to Annapolis, Maryland in all the Memorial Day crowds.  I always like Annapolis; I so want to have a boat someday.  And, being us, we mostly went for the many wonderful food and spice shops.  I bought an amazing imported olive oil from Portugal. Then we went home and I made a quick homemade bread.

My mother’s version of this bread we call round flat garlic bread.  It also makes a great pizza crust.  My version is almost identical though I increase the yeast amount and add in some olive oil.

Bread and Olive Oil

2 1/2 tsp (1 pkg) yeast

1 tsp sugar

1 cup warm water

2 tbsp olive oil

2 1/4 cups flour (bread flour if you got it)

2 tsp kosher salt

 

Dissolve the yeast and sugar in the warm water and allow to proof until bubbly.

Add in the olive oil, flour, and salt.  Combine to form a soft dough.

Knead for longer than you think you should be kneading (until it is smooth and elastic but still soft – about 8 minutes).  You will need to add flour to keep it from sticking to your hands but try not to add too much flour, as this is a very soft bread.

Let the dough rise in a greased bowl for about 1 1/2 hours.

Pat/roll it out into a roughly rectangle shape and put it on a baking sheet.  Brush the top with oil and sprinkle on some salt and pepper.  If you want to go fancier here feel free to add other spices.

Let the bread rise for another 30  minutes while you preheat the oven to 350 degrees.

Bake for 25 – 30 minutes until the bread is golden and delicious.

Serve warm with some olive oil and grated parmesan cheese.

Best light dinner ever!

Bread and Olive Oil

2 1/2 tsp (1 pkg) yeast

1 tsp sugar

1 cup warm water

2 tbsp olive oil

2 1/4 cups flour

2 tsp kosher salt

 

Dissolve the yeast and sugar in the warm water and allow to proof. Add in the olive oil, flour, and salt.  Combine to form a soft dough.

Knead for about 8 minutes.

Let the dough rise in a greased bowl for about 1 1/2 hours.  Pat/roll it out into a roughly rectangle shape and put it on a baking sheet.  Brush the top with oil and sprinkle on some salt and pepper.

Let the bread rise for another 30 minutes.

Bake at 350 degrees for 25 – 30 minutes.

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