This bread is really delicious as a side dish for soups or to dip in, for example, aioli and good olive oil as an appetizer or a snack.
Recipe for oil bread
This bread is truly delicious as a side dish for soups or for dipping in, for example, aioli and good olive oil as an appetizer or a snack.
Servings: bread
Oil Bread
This bread is really delicious as a side dish for soups or to dip in, for example, aioli and good olive oil as an appetizer or a snack.
Ingredients
- 10 gram Yeast
- 200 gram Water lukewarm
- 10 gram Salt
- 10 gram Sugar
- 184 gram Olive Oil
- 400 gram Wheat Flour
Instructions
- This dough can advantageously be mixed in a mixer!
- Dissolve yeast, salt, and sugar in lukewarm water.
- Stir in the flour - hold a little back - and mix well. The dough is a bit dry at this point.
- Add the oil to the dough a little at a time, stirring thoroughly as you go.
- Now mix the dough together for about 15 minutes.
- Let the dough rise for about 1-2 hours under a shower cap or a damp tea towel.
- Turn the dough directly onto a baking sheet lined with parchment paper and shape it into a long loaf. It is a bit difficult to work with as the dough is very wet.
- Bake the bread at the bottom of the oven at 210 degrees Celsius (410 degrees Fahrenheit) (fan oven) for about 15 minutes.
- Let it cool on a rack.