Olive Oil Bread Chef John's Recipe

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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."

Ingredients :

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

Instructions :

Prep : 15M	Cook : 15M	Ready in : 1H15M

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

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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