Plaited Olive Oil Bread
- 500 g Strong White Flour
- 10 g Salt
- 2 x 7g Sachets Fast Action Dried Yeast
- 20 ml Olive Oil
- 340 ml Water( at room temp.)
- 1 Beaten Egg with a pich of salt to glaze
- 1 Baking Sheet dusted with flour
- Place the flour in a large bowl.
- Add the yeast on one side of the bowl and add the salt on the other side.
- Salt should not be placed on top of the yeast.
- ( it can kill it and make it in-active.)
- Stir the ingredients together until evenly mixed.
- Add olive oil.
- Measure out 340ml/12fl oz water and add three-quarters to the flour mixture, and mix together by hand, then add the rest of the liquid.
- Knead by hand until the dough looks silky and stretchy.
- This will take approximately 10 minutes.
- Evenly oil a medium sized mixing bowl and place the dough into the bowl.
- Cover with cling film and set aside to rise, for about an hour, or until the dough doubles in size.
- When risen, turn the dough out onto a lightly floured work surface and knead, to knock (punch down) the dough back to deflate.
- Shape the dough into a ball.
- Divide the dough into 3 equal pieces then roll out each piece into a strand.
- Lay the strands out on the lightly floured surface, fanned out from a central point (like a fan!).
- Stick all the ends at the central point to the table with your thumb.
- Plait like a bread with the three strands.
- When all strands are plaited, tuck both ends of the loaf underneath to give a tidy finish.
- Place the plaited dough onto a floured baking tray, and leave to prove for another hour, until risen again.
- Towards the end of the rising time preheat the oven to 200C/375F/Gas 5.
- Brush the loaf with the beaten egg wash and bake in the oven for 20-25mins, until golden brown and loaf sounds hollow when tapped on underside.
- Cool on a wire rack.
salt, yeast, olive oil, water, egg, baking sheet
Taken from cookpad.com/us/recipes/271408-plaited-olive-oil-bread (may not work)