Monday, January 23, 2012

Olive Oil Bread


I made this bread after having it bookmarked for SO long.  It was so good and surprisingly easy (with the help of the Kitchen Aid)!  The only change I made from the original was to use some wheat flour to make it healthier.
One word of caution, watch the bread.  The baking time will vary based on your oven.  Mine didn't take quite as long as the original recipe stated.  As you can see, my bread cracked a bit.  However, it still tasted good!

Olive Oil Bread
Adapted from Post Punk Kitchen


Ingredients:

  • 3/4 cup warm water
  • 1 tablespoon sugar
  • 1 packet active dry yeast 
  • 1/4 cup extra virgin olive oil (plus extra for the bowl and drizzling)
  • 1/2 cup whole wheat flour
  • 1 3/4 to 2 cups all-purpose flour
  • 1 teaspoon salt
Directions:

  1. Put water and sugar in the bowl of a standing mixer with a dough hook.  Sprinkle yeast and let it sit for five minutes.   Mix in olive oil.
  2. Add 1 cup of flour with the salt.  Mix on low until everything is incorporated.  Then turn the speed up to medium and mix for three minutes.
  3. Add another 1/2 cup of flour and mix well.  Start on low and then switch to medium speed.  Then add 1/2 cup of flour again (start on low then switch to medium).  The dough should be smooth and elastic.  If it is sticky, add 1 tablespoon of flour at a time until it seems dry.  (For me, I only needed an additional 2 tablespoons, but you may need between 1/4 - 1/2 cup).  Knead on medium until the dough is smooth.
  4. Coat a large bowl with olive oil.  Form the dough into a ball and toss it in the olive oil coated bowl.  Cover with plastic wrap and place in warm place.  Allow it to rise for an hour or until it is doubled in size (may take longer in the winter).
  5. Gently remove the dough and place on clean, dry surface.  If the dough is sticky, you may need to add flour to the surface.  Form the dough into a big oval and roll out to form a loaf that is about 14 inches long.  I shaped my loaf with my hands.
  6. Preheat oven to 375F degrees.  
  7. Place on a lightly greased baking sheet.  Score it on top with a knife (PPK recommends three diagonal slices).  Drizzle with olive oil and let rise for 15 minutes.
  8. Once the dough has risen for another 15 minutes, place in oven and bake for 25 minutes on the middle rack.  Lower the heat to 350F and bake for another 10-15 minutes.  Check the bread using tongs.  Mine began to brown after 5 minutes at the lower temperature.  Per PPK, if it is browning too much, transfer the bread directly to the oven rack for the remaining baking time (I had to do this).
  9. Once the bread is baked (total time for me was about ~35 minutes), take out of oven and let it rest for 10 minutes before you slice into it.