Easy Honey Olive Oil Bread

*The YBR deadline is tomorrow. Don’t forget to add your recipe on this page http://www.spiciefoodie.com/ybr-signup-temporary-page/ *

*This recipe was previously published as a guestpost at BakerStreet.tv*

Olive Oil Bread, Spicie Foodie

Why is yeast so intimidating to so many of us? Is it because yeast is a single-celled living organism, which has to die in order for our breads to rise? Perhaps. But in reality the reason for being intimidated by yeast is probably more based on fear that our breads won’t rise. When I began baking with yeast that was always a concern in the back of my head. Nowadays I’m more comfortable baking with yeast.

Olive Oil Bread, Spicie Foodie

I personally found a few steps or tips that helped get me get over my fear of yeast. The first was making sure the liquid called for in bread recipes was warm. The warm temperature helps the yeast activate. Many recipes will give you exact temperatures that the water should be. I don’t use a thermometer, instead I go by what feels like luke-warm temperature. The next tip that always put me at ease about yeast rising is proofing. Yeast proofing is when the yeast is dissolved in warm liquid before bringing all ingredients together. By proofing the yeast I can then see if it foams, which means the yeast is alive, or if nothing happens then the yeast is dead and no good for baking. In cases when the yeast does not foam then I simply discard the water yeast mix and begin all over. That way I won’t have to wait until the bread is baked and end up with a flat, heavy brick of a bread. Another thing I do is mix the sweetener, called for in a recipe, with the warm liquid and yeast. I read somewhere that the sugar helps the yeast activate.

Olive Oil Bread, Spicie Foodie

The tips or steps above are once I like to use no matter if the recipe calls for mixing the yeast with the dry ingredients or not. Yes, I am aware that you don’t need to proof instant yeast. That is just something that I like to do and you can choose otherwise, we all have our ways of doing things. This is what has worked for me and may or may not work for you. You’ll only find out what works best for you by experimenting and tweaking your skills.

Olive Oil Bread, Spicie Foodie

While I don’t consider myself a master baker tackling a basic yeast bread is a walk in the park. I promise that even the most novice bakers can handle this simple olive oil bread. The recipe I’m going to share is one of my favorites and go to bread recipes. It is a small loaf perfect for a small family.

(If you would like to publish my recipe on your website please quote Spicie Foodie as the recipe creator, and place a link back to the recipe.)

Easy Olive Oil Bread
2 cups or 240 grams bread flour or all purpose flour
1 tsp. salt
1 tbsp honey
3/4 cups (175 ml) warm water
1 small packet of instant yeast = 1 tbsp
4 tbsp extra virgin olive oil, good quality

extra flour for kneading
extra olive oil to brush bowl and bread

1. In a small bowl combine honey, water, and yeast, stir to combine a bit. Put aside to proof yeast for about 5 minutes, or until yeast begins to foam. In a separate bowl combine the flour and salt. Once the yeast has foamed you can proceed to step 2.

Olive Oil Bread, Spicie Foodie

2. Make a well in the center of flour bowl. Pour the olive oil, then the water-yeast mixture into the center of flour bowl. Using a wooden spoon stir until a wet dough forms, then switch to your hands for kneading. Depending on how wet the dough is, and the humidity in your kitchen, you will need to add a little bit of flour at a time to form an elastic dough that does not stick to your hands. Continue kneading until a smooth dough is formed, about 10 minutes.

Olive Oil Bread, Spicie Foodie

3. Remove the dough and set aside, brush or rub a little bit of olive oil inside the bowl. Place the dough back into the bowl, brush with a little oil, cover and leave to rise in a warm place.

Olive Oil Bread, Spicie Foodie

Leave to rise for about 1 hour or until doubled in sizes.

Olive Oil Bread, Spicie Foodie

Once doubled, preheat oven to 375f or 190c and prepare a baking sheet or bread mould. Remove the risen dough from the bowl, gently knead into desired shape or place inside bread mould.

Olive Oil Bread, Spicie Foodie

Leave to rise another 10 minutes. Place bread in center of oven and bake for 30 minutes. Allow to cool before slicing.

Olive Oil Bread, Spicie Foodie

The bread will feel crusty on the outside and soft on the inside. The honey also gives it a slight sweetness which I love. It is perfect as a side to pasta night, as a sandwich bread, or to simply enjoy with your favorite spread alongside some coffee or tea.

Olive Oil Bread, Spicie Foodie

 

What about you, what is your favorite bread to bake?

This bread is being sent to Heather’s BYOB (Bake Your Own Bread) event. Link up yours
BYOB 125 x 125

Comments

  1. says

    This looks absolutely delicious!
    I have only made bread twice in my life (this is not, of course, including banana bread, although I would say that if it did, that would be my favorite bread to bake) so I don’t really have a preference.

  2. says

    Well, great minds DO think alike. I’m working on a beginner yeast bread post right now! My bread looks a lot like yours but I’m sure yours is better. Mine was actually my very first yeast bread!

  3. says

    Your bread looks perfectly wonderful! Nancy, even your step by step photos are drop dead gorgeous;-) You are an inspiration!

  4. says

    I have been making bread for years but I must admit I do use a breadmaker but I don’t cook it in there. I take out the dough and do lots of different things with it. It always works out so no fear for me.
    I had almost forgotten about the YBR. I must try and get that done tonight after work.

  5. Eha says

    I must admit to a degree of yeast-phobia :) ! What if the dough does not rise as promised, what if it does not look as soft and pliable as all the videos and films show! What if I am so dumb and unlovable that it refuses to do ‘its own thing’ for me? Yes, have put recipes aside because have not wanted to fail: must NOT 3 x !!!

  6. says

    Nice, I don’t see any fears in your bread making! =) I’m afraid of bread making mainly because I feel like my home is too cold for yeast to rise. I learned about oven technique etc, but I see a lot of people just leave it on the kitchen counter and it rises like crazy. I’ve never had that experience…so I’m too scared to try (and not rise). Your bread looks absolutely delicious…. Maybe I’ll give it a try when I’m not too busy with the kids and I can focus. =)

    • says

      Hi Nami,

      I hide them well, lol:) My house is the old European stone type and always cool or cold. If it rises in mine, surely it will in yours. You could also try leaving it by a window or near an appliance the radiates heat, that would also help. Good luck and I hope you can bake something soon:)

  7. says

    lovely bread & lovely pics. good to know that you don’t get scared of yeast. i also make a lot of breads at home and do not have any yeast phobia.

  8. says

    There is nothing that fills the house as beautifully as the smell of baking bread! What a gorgeous loaf this is. Thanks for your step-by-step instructions and tips — I will be referring back to them!

  9. says

    it is the worst when yeasted bread won’t rise! it’s so rarely salvageable, and all that effort/ingredients to waste…i live near a bakery now so i get all my bread from the experts, but whenever i move i will have at the yeast baking once again. this recipe looks sooo good, i will have to start here :)

  10. says

    I like the bread you have prepared. Thank you for the recipe. I’ll try it adding little bits of black olives. I’m following you from Spain

  11. says

    Easy and baking bread don’t usually go together for me because I’m scared of dough… but it looks like I could try it. :)

  12. says

    Your bread looks perfect1 I like to bake some bread from time to time. Homemade bread is more flavorful then store one, and of course more healthier-)))

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