Olive Oil Bread Recipe

Recipesfull introduces to you: Yeast Bread Recipes. (Olive Oil Bread Recipe). 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.

Brief

Prep 15 mins

Cook: 40 mins

Additional: 20 mins

Total: 1hr15 mins

Servings: 15

Yield: 1 loaf

Olive Oil Bread Recipe

Ingredients

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

High-Altitude Challah

Bread

Directions

Step 1

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.

Step 2

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).

Step 3

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

Nutritional Information

Olive Oil Bread Recipe

Servings Per Recipe:15

Calories: 110.5

% Daily Value *

Protein: 2.4g 5%

Carbohydrates: 16.4g 5%

Dietary Fiber: 0.7g 3%

Sugars: 0.3g

Fat: 3.8g 6%

Saturated Fat: 0.5g 3%

Niacin Equivalents: 2mg 15%

Folate: 52.2mcg 13%

Calcium: 3.6mg

Iron: 1.1mg 6%

Magnesium: 5.2mg 2%

Potassium: 34.4mg 1%

Sodium: 155.8mg 6%

Thiamin: 0.2mg 18%

Calories From Fat: 34.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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