Homemade bread recipe with olive oil
The oil bread takes us to our childhood, to the village bakeries, to the traditional recipes baked with love for our grandmothers. This oil loaf finds in the traditional cuisine of the country multiple varieties in the form of Oil cakes, cocas and ravines. For example, in Andalusia, it is very popular in Granada (oil bread with walnuts and raisins) or thanks to oil cakes, with that unrecognizable touch of sesame or anise.
also in Aragon, where our Beloleum Extra Virgin Olive Oil We can find breads made with extra virgin olive oil in the bakeries of many of our towns. due to your Ease of making in the oven at home, on this occasion we recommend this recipe, inspired by Aranda cakes and traditional breads.
What olive oil do we recommend to make this delicious homemade bread? It is difficult for us to stay with one, since due to its softness, all our two proposals are perfect for the recipe: both our Arbequina EVOO like the EVOO Empeltre. It will also be delicious with Beloleum Selection, , Coupage of the previous varieties. The main thing is that you use an extra virgin olive oil so that the taste of this delicious liquid is combined with the rest of the ingredients and not mask them.
Now yes, let’s go with our homemade oil bread recipe!
Preparation time Oil bread: Three hours
Calories Oil Bread: 350 calories/ 100 grams
Homemade Oil Bread Ingredients
- 500 grams of strong flour
- 10 grams of fresh yeast (also known as baker’s yeast)
- fine salt
- Scale salt
- 300 milliliters of water
- Extra virgin olive oil (about 50 milliliters or the equivalent of a quarter cup)
- Reserve a little more olive oil to paint the bread
How to make oil bread step by step?
- For the flour in a bowl and add the salt. mix it up
- Heat the glass of water in the microwave or in a saucepan until it tempers. The water should not be very hot, but warm. Add the block of yeast in pieces and help yourself with a teaspoon so that it falls apart.
- In the bowl, bring the flour to the sides so that a hole remains in the center where Pour the warm water with the yeast.
- Use a wooden spoon to stir little by little And, when it is almost completely mixed, add the extra virgin olive oil.
- Mix the dough with olive oil, but don’t knead yet, this will go in the next steps.
- When you have a more or less homogeneous mass, it is time to let it rest. Cover it with a cloth and wait half an hour for the yeast to take effect.
- It’s time to knead it. Put a little flour on a table or on a surface sprinkled with flour and Manipulate the dough until it acquires a certain consistency.
- Put the dough back in a bowl to Let it rest, this time, at least an hour so that it ferments well. Cover it with a cloth and wait.
- Now our oil bread dough will have grown and will be much more manipulable. Put it back on the surface and form a big ball, which you can now go to your baking tray, previously protected with parchment paper. You can also distribute the dough to make two or three loaves of oil.
- We are going to make the characteristic “holes” of the oil bread: sprinkle the dough with plenty of olive oil and, with the help of your fingers, make the small holes. If you want, in this step you can sprinkle some salt flakes before baking
- Let the dough rest for at least 10 minutes while Preheat oven to 250°C with heat up and down. Before putting the bread, we lower the temperature to 220 °C and bake for about 25-30 minutes. Go checking the dough to make sure the oil loaf is well toasted.
- Ready! Now you just have to think about what you are going to accompany this delicious oil bread recipe.
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