Ingredients:

• 430 g wheat flour
• 1 tablespoon sugar
• 7 g dry yeast
• 0.5 teaspoon salt
• 220 ml warm water
• 20 ml olive oil

Steps to Make It:

1. Activate the Yeast
   In a small bowl, combine the warm water (approximately 37°C or 98°F) and sugar. Sprinkle the dry yeast over the top and stir gently. Let it sit for 5-10 minutes until the mixture becomes frothy. This indicates that the yeast is activated.
2. Prepare the Dough
   In a large mixing bowl, combine the wheat flour and salt. Gradually pour in the yeast mixture and olive oil while mixing with a wooden spoon or your hands. Once the dough begins to come together, transfer it to a floured surface.
3. Knead the Dough
   Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, but be careful not to overdo it as the dough should remain soft.
4. First Rise
   Lightly grease a large bowl with olive oil and place the dough inside. Cover it with a damp cloth or plastic wrap. Allow it to rise in a warm, draft-free area for 1-2 hours, or until it has doubled in size.
5. Shape the Dough
   Once the dough has risen, punch it down to release excess air. Shape it into a loaf or your desired form, such as rolls or flatbreads. Place it on a baking tray lined with parchment paper.
6. Second Rise
   Cover the shaped dough and let it rise for another 30-40 minutes until it has expanded again.
7. Bake
   Preheat your oven to 220°C (430°F). Bake the bread for 20-25 minutes or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
8. Cool
   Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing.

Nutrition Facts (Per Serving)

• Calories: 150
• Carbohydrates: 28 g
• Protein: 4 g
• Fat: 2.5 g
• Fiber: 1.5 g
• Sodium: 120 mg

Note: Values are approximate and depend on portion size.

FAQs

1. Can I use instant yeast instead of dry yeast?
Yes, instant yeast can be used without proofing. Mix it directly into the flour.

2. Can I substitute wheat flour with another type of flour?
You can use all-purpose flour, but the texture may differ. Whole-grain flours work, but you may need additional water.

3. Why is my dough not rising?
Ensure your yeast is fresh and the water temperature is not too hot, as this can kill the yeast.

Tips for Perfect Bread

1. Check Water Temperature: Ensure the water is warm (37°C or 98°F). Cold water won’t activate the yeast, and hot water will kill it.
2. Kneading Matters: Proper kneading develops the gluten structure, which helps the bread rise and creates a chewy texture.
3. Be Patient: Give the dough enough time to rise. If your kitchen is cold, place the dough in a warm oven (turned off) with a bowl of hot water for added warmth.
4. Add Flavor: Enhance the flavor by mixing in herbs, garlic, or seeds during the kneading process.

Storage Tips

• Room Temperature: Store the bread in a sealed plastic bag or airtight container for up to 3 days.
• Freezing: Wrap the loaf in aluminum foil and place it in a freezer-safe bag. It can be frozen for up to 3 months. To thaw, leave it at room temperature or reheat it in the oven.
• Reheating: For a fresh-from-the-oven feel, wrap the bread in foil and heat it in the oven at 180°C (350°F) for 5-10 minutes.

Conclusion

This Classic Olive Oil Bread is a testament to the simplicity and joy of baking. With its golden crust and soft, flavorful crumb, it’s a recipe worth mastering. From a beginner baker’s perspective to a seasoned cook’s repertoire, this bread is a winner for all occasions. Try it today, and don’t forget to share your results with family and friends over a delightful meal!