Olive Oil Bread
Ingredients
1 1/2 packages of active dry yeast (3/4 oz. or 25 grams)
1 Tsp. sugar
1 1/4 Cups of warm water
5-6 Cups of unbleached white flour ( I use bread flour)
2-4 Tsp. salt
4 Tbs. Olive oil
Prepare the yeast
1. Put yeast, sugar and half of the water and olive oil in a small bowl and mix well. Let stand for 10-15 minutes until foamy.
2. Put flour in a large bowl and sprinkle in the salt- mix a little. Reserve a cup of flour and add if the dough is too sticky or wet. Make a well in the middle and add remaining water and yeast mixture. Mix with a wooden spoon until all the flour is absorbed. You may need to add more water - I sometimes have to add a half of cup. Mix the dough as good as you can with the wooden spoon. Note: if you want a smooth crumb or texture then you can knead it for 7-10 minutes.
3. Cover with a cloth and let rise in warm place for 1 and a half hours. Should double in size.
4. Punch down and mix again with a wooden spoon. Put bread on a baking sheet or round bread pan and cover with cloth and let rise again for 30 minutes.
5. Bake 28-35 miutes at 450 F/ 230 C.
* If you want a bread with a rougher outer texture and to be heavier- do not knead the bread in step 2; the dough should be sticky in consistency and should only be mixed with a wooden spoon before first rising. It will look like this
