olive oil bread dough

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Olive Oil Bread Dough

 

Recipe By :Anna Thomas

Serving Size : 0 Preparation Time :0:00

Categories : Anna_Thomas Breads Yeast

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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1 envelope dry yeast

1 teaspoon sugar

3 cups white flour -- plus

1/4 cup white flour -- or as needed

1 teaspoon salt

1 egg -- plus

1 egg yolk

2 1/2 tablespoons olive oil

 

In a small bowl, dissolve the yeast and sugar in 3/4 cup lukewarm water and set

it aside for a few minutes, until it begins to foam up. Mix 2 3/4 cups flour

with the salt in a medium sized bowl.

 

Beat the whole egg into the yeast mixture, and whisk in 2 tablespoons olive oil.

Pour the liquid into the flour and mix with a wooden spoon until a dough forms.

Turn the dough out onto a board well-coated with flour and knead it for about

ten minutes, or until it is smooth and pliant, springing back when pushed down.

Add sprinkles of flour to keep the dough from sticking, but don't let it get too

stiff and dry.

 

Form the dough into a ball, and put it into a lightly oiled bowl, turning it

once. Cover the bowl with a towel or with plastic wrap, and leave the dough in a

warm, draft-free place to rise for about an hour, or until roughly double in

size.

 

When the dough has doubled in volume, punch it down and roll it out, then fill

and shape according to the recipe.

 

Makes enough for one loaf or galette.

 

Source:

" Vegetarian Epicure 2001 www.vegetarianepicure.com "

Yield:

" 1 loaf "

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Per Serving (excluding unknown items): 1939 Calories; 48g Fat (22.4% calories

from fat); 53g Protein; 318g Carbohydrate; 15g Dietary Fiber; 400mg Cholesterol;

2206mg Sodium. Exchanges: 20 1/2 Grain(Starch); 1 1/2 Lean Meat; 8 Fat; 1/2

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

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