OLIVE CHEESE BALL RECIPE RECIPES

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OLIVE OIL BREAD RECIPE | ALLRECIPES



Olive Oil Bread Recipe | Allrecipes image

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.

Provided by Dee

Categories     White Bread

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 1 loaf

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 110.5 calories, CarbohydrateContent 16.4 g, FatContent 3.8 g, FiberContent 0.7 g, ProteinContent 2.4 g, SaturatedFatContent 0.5 g, SodiumContent 155.8 mg, SugarContent 0.3 g

MEDITERRANEAN BLACK OLIVE BREAD RECIPE | ALLRECIPES



Mediterranean Black Olive Bread Recipe | Allrecipes image

You can vary the flavor of this bread with your choice of olive - Kalamata, Amfisa, Arbequina, Niscoise ... ... ....

Provided by MARBALET

Categories     Yeast Bread

Yield 1 - round loaf

Number Of Ingredients 8

3 cups bread flour
2 teaspoons active dry yeast
2 tablespoons white sugar
1 teaspoon salt
½ cup chopped black olives
3 tablespoons olive oil
1 ¼ cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal

Steps:

  • In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water.
  • Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.
  • Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size.
  • While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C).
  • Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
  • Bake loaf at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for 30 more minutes, or until done.

Nutrition Facts : Calories 138.4 calories, CarbohydrateContent 22.5 g, FatContent 3.7 g, FiberContent 0.9 g, ProteinContent 3.6 g, SaturatedFatContent 0.5 g, SodiumContent 197.3 mg, SugarContent 1.8 g

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