GRILLED BREAD WITH OLIVE OIL, GARLIC AND SALT
It is better to brush bread with oil after, rather than before, grilling.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 4
Steps:
- Arrange bread on hot grill, off direct heat, working in batches if necessary. Grill until golden brown. Turn over; grill the other side. Remove from grill. Rub one side of each piece of grilled bread with garlic clove. Brush with olive oil, and sprinkle with salt. Serve immediately.
OLIVE OIL BREAD
Follow this simple step-by-step method for a homemade loaf, or adapt to include your favourite flavours
Provided by Mary Cadogan
Categories Side dish
Time 45m
Yield Makes 1 loaf
Number Of Ingredients 5
Steps:
- Tip the flour into a mixing bowl. For easy-blend dried yeast, stir this into the flour. For fresh yeast, crumble it and rub into the flour as you would with butter when making pastry. Add the salt and sugar.
- Boil the kettle and measure 100ml into a jug. Top up with cold water to the 300ml mark. Test the temperature with your finger - it should feel perfectly hand-hot. Add the oil.
- Make a well in the centre of the dry ingredients and pour in the liquid all at once. Mix quickly using your hands or a wooden fork to make a soft and slightly sticky dough. Wipe the dough around the bowl to pick up any loose flour.
- Sprinkle the work surface with flour and tip out the dough. Knead by stretching it away from you, then folding it in half towards you and pushing it away with the heel of your hand. Give it a quarter turn and repeat, developing a rhythm.
- When the dough is smooth, put it back into the mixing bowl, cover with a tea towel and leave to rest for 1 hr (no need to find a warm place). The dough is ready when it springs back when you press it with your finger. (At this stage, you can add other flavourings - see 'Goes well with', right).
- Tip dough onto a floured surface, knead to remove air bubbles. Shape into a round, place on an oiled baking sheet and slash top with sharp knife. Cover and rise for 30 mins. Heat oven to 240C/220C fan/gas 8. Bake for 30-35 mins until browned and crisp.
OLIVE OIL BREAD
Again, I don't know where I found this, it's been saved on my laptop for years. It's another great recipe, and goes really well as a starter served along with a platter of fresh basil leaves, sliced tomato and mozzarella.
Provided by Luschka
Categories Yeast Breads
Time 1h5m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- In a large bowl mix together the warm water, 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 1616.4, Fat 55.3, SaturatedFat 7.7, Sodium 1952.5, Carbohydrate 240.4, Fiber 10.5, Sugar 0.9, Protein 35.9
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.
Provided by Dee
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 1h15m
Yield 15
Number Of Ingredients 6
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, Carbohydrate 16.4 g, Fat 3.8 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 155.8 mg, Sugar 0.3 g
OLIVE OIL SALT BREAD
Make and share this Olive Oil Salt Bread recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375°; grease an 8-inch skillet or square baking pan with about a tablespoon of olive oil.
- Put the flour, baking powder, and salt in a food processor and turn the machine on.
- Pour through the feed tube first 1/3 cup of the olive oil, then most of 1 cup of warm water.
- Process about 30 seconds, then remove the cover; the dough should be in a well-defined, barely sticky, easy-to-handle ball; if it is too dry, add the remaining water 1 tablespoon at a time and process for 5-10 seconds after each addition; if it is too wet, which is unlikely, add a tablespoon or two of flour and process briefly.
- Put the dough into the prepared pan and press until it fits to the edges.
- Flip it over and press again; cover with foil and bake for 20 minutes; then remove the foil; sprinkle the top with a little coarse salt, and bake for another 20-25 minutes, until the top is golden and springs back when touched gently.
- Cool in the pan a bit, then cut into wedges or squares and serve.
Nutrition Facts : Calories 502, Fat 18.9, SaturatedFat 2.6, Sodium 855.9, Carbohydrate 72.4, Fiber 2.5, Sugar 0.2, Protein 9.7
OLIVE BREAD
With just 5 ingredients you can bake up this tender loaf with a colorful swirl of olives. This is a great bread to serve when you are having a large group at home or to take to a potluck.-Ann Major, Oskaloosa, Kansas
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 1 loaf (30 slices).
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Roll into a 16-in. x 12-in. rectangle. Sprinkle olives to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on a greased baking sheet. Cover and let rise until doubled, about 20 minutes., Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts :
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