Olive oil bread

Prep: 10 mins Cook: 35 mins Plus rising

Easy

Makes 1 loaf
Follow this simple step-by-step method for a homemade loaf, or adapt to include your favourite flavours

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 7g sachet easy-blend yeast or 15g fresh yeast
    Yeast

    Yeast

    yee-st

    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 500g strong white bread flour, plus extra for dusting
  • 2 tsp salt
  • 1 tsp sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  1. Tip the flour into a mixing bowl. For easy-blend dried yeast, stir this into the flour. For fresh yeast, crumble it and rub into the flour as you would with butter when making pastry. Add the salt and sugar.

  2. Boil the kettle and measure 100ml into a jug. Top up with cold water to the 300ml mark. Test the temperature with your finger – it should feel perfectly hand-hot. Add the oil.

  3. Make a well in the centre of the dry ingredients and pour in the liquid all at once. Mix quickly using your hands or a wooden fork to make a soft and slightly sticky dough. Wipe the dough around the bowl to pick up any loose flour.

  4. Sprinkle the work surface with flour and tip out the dough. Knead by stretching it away from you, then folding it in half towards you and pushing it away with the heel of your hand. Give it a quarter turn and repeat, developing a rhythm.

  5. When the dough is smooth, put it back into the mixing bowl, cover with a tea towel and leave to rest for 1 hr (no need to find a warm place). The dough is ready when it springs back when you press it with your finger. (At this stage, you can add other flavourings - see 'Goes well with', right).

  6. Tip dough onto a floured surface, knead to remove air bubbles. Shape into a round, place on an oiled baking sheet and slash top with sharp knife. Cover and rise for 30 mins. Heat oven to 240C/220C fan/gas 8. Bake for 30-35 mins until browned and crisp.

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Comments (68)

ade_in_the_kitchen's picture
5

This was my first attempt at making bread. I was delighted with the results. The loaf was really tasty and the recipie was easy to follow. I will certainly make this again and again

quinnga's picture
5

This bread is really easy to make and turns out brilliantly. I make the dough in the breadmaker and finish it by hand. Found the dough extremely sticky the first time I made it so reduced the water to 290ml which seems to work fine for me. Have made it using all white flour and also substituting 200g of the white for wholemeal or granary - all come out well. Keeps fairly well for homemade bread - though if my 10 year old is around it doesn't make it to the next day anyway! He doesn't want to eat sliced bread anymore!

emmpty's picture
5

Fantastic results which disappeared far too quickly. An easy recipe that isn't a chore to do, so I will be using this again and again. Like Hezz, my loaf was very brown when I took it out after 30 minutes, so next time I'll check it earlier. A great hit with the family though!

heatherjdw's picture
4

baked another loaf of this the other day, absolutely lovely,but i`ve one little problem. Can anyone help please my loaf is very brown before it is ready almost burnt, where am I going wrong

aussiechick's picture
5

I've just taken a loaf of this bread out of the oven - it looks & smells fantastic, can't wait to eat it. It was so easy & quick to make - Mary Cadogan's Cook School Secrets series is brilliant!

janetownley's picture
5

Have only ever made bread in a bread maker. This recipe was easy to follow and the end result was great. Will certainly be making it again.

markettle's picture
5

Fool proof! Made 6 of these loaves since I got my copy of the magazine, and each one has turned out perfectly. A consistently reliable recipe, even my 3 year old 'helped' with one loaf and it still turned out faultless

moonmoth's picture
5

This bread was absoloutely delicious!
This was the first time i have attempted bread, and definitely not the last. Using the easy instructions, i really enjoyed baking two loaves of bread. I added a jar of olives to one of the loaves, and am already thinking of different combinations of ingredients to add to any more i do. Next one i try is going to be a wholemeal walnut and raisin loaf.
The bread was a scrummy accompaniment to our soup this evening. A definite winner!

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