We have a simple recipe for real homemade bread with olive oil that will turn out better than the one from the bakery. You can also add a little chopped olives or rosemary to it.
When you start kneading bread, respect all the times stated in the recipe, because bread is better the longer it rises or ferments. And be sure to watch the temperature in the kitchen! To be one hundred percent sure that your bread in the process of rising will not be harmed by a little fresh air from the newly opened window, when you knead it and put it on the first rise, put it in a cold closed oven. The temperature will be constant there.
Ingredients
- 500 g of smooth wheat flour or flour type 00
- 1 bag of dry yeast or 20 g of fresh
- 300 ml of lukewarm water
- 8 g of salt
- 2 tablespoons olive oil
Preparation
Sift flour into a bowl, add dry yeast (or fresh yeast activated with the addition of 1 teaspoon of flour, 1 teaspoon of sugar and a little warm milk), lukewarm water, salt and olive oil and knead a smooth, soft and pliable dough. If necessary, add flour when mixing.
Place the dough in a bowl that you have lightly oiled with olive oil, cover with a clean kitchen cloth and let it rise for about 60 minutes, or until it doubles in volume.
Place the risen dough on a well-floured work surface, then mix it and transfer it to an oiled baking tray or an oiled oblong bread pan and let the dough rise for another 30 minutes. Before placing in the oven in several places with a sharp knife or razor cut the bread on the surface.
Place the oven in a preheated oven at 200 ° C and bake for about 40-45 minutes, or until the bread gets a nice golden color.
Take the bread out of the oven and mold, wrap it in a clean kitchen towel and leave it wrapped until it cools completely.
Good apetite!
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