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Olive Oil Bread

This bread, which is so easy and enjoyable to make, can have so many flavor variations depending on the type of olive oil you use: regular olive oil would render a neutral flavor, while extra-virgin olive oil would bring a more fruity note. Try garlic infused olive oil or one flavored with rosemary or other herbs — the choices are limitless and the bread is fantastic!

Olive Oil Bread

1½ tsp. dried yeast
4 cups bread flour, plus more for dusting
2 tsp. salt
1 tsp. sugar
2 tbs. olive oil

Tip the yeast and flour into a mixing bowl, then add the salt and sugar.

Boil a kettle and measure 100ml into a jug. Top up with cold water to make 300ml. (Test the temperature with your finger — it should feel perfectly hand-hot.) Add the oil. Make a well in the center and pour the liquid in all at once. Mix quickly with your hands to make a soft dough.

Dust a work surface with flour and tip the dough onto it. Knead until smooth, about 5-6 minutes. Put the dough back into the mixing bowl, cover with plastic wrap and leave to double for 1 hour in a warm place.

Tip out the dough onto a floured work surface and knead to remove the air bubbles. Shape into a round loaf and place on a parchment-lined baking sheet. Slash the top several times with a sharp knife. Cover and rise for 30 minutes. Heat the oven to 350°F and bake until browned and cooked through, 30-35 minutes.

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