Cookbook:Olive Oil Bread

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.

Ingredients

 * ½ cup warm water (110°F / 45°C)
 * 2 ¼ teaspoons active dry yeast
 * 1 teaspoon white granulated sugar
 * 1 teaspoon salt
 * 4 tablespoons olive oil
 * 2 ½ cups all-purpose flour

Procedure

 * 1) In a large bowl mix together the warm water, yeast, sugar, salt, and olive oil.
 * 2) Stir in 2 cups of the flour in order to make a soft ball.
 * 3) Knead in additional flour so that dough is soft and not sticky.
 * 4) Place kneaded dough in a medium size greased bowl. Cover and let rise until doubled in size.
 * 5) Punch down dough, and form into ball or loaf shape.
 * 6) Place onto a greased cookie sheet. Cover and let rise for 15–20 minutes.
 * 7) Preheat the oven to 375° F (190°C).
 * 8) Bake in the preheated oven for 30–40 minutes, until golden brown.
 * 9) For a glazed, shiny effect, brush one egg white and one tablespoon of water (mixed) onto the bread 5 minutes before completion.