Mantovana Olive Oil Bread Food

OLIVE OIL BREAD

Steps:

• In a large bowl mix together the warm water, yeast, sugar, salt, and olive oil.
• Stir in 2 cups of the flour in order to make a soft ball.
• Knead in additional flour so that dough is soft and not sticky.
• Place kneaded dough in a medium size greased bowl. Cover and let rise until doubled in size.
• Punch down dough, and form into ball or loaf shape.
• Place onto a greased cookie sheet.
• Cover and let rise for 15 to 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven for 30 to 40 minutes, until golden brown.

MANTOVANA (OLIVE OIL BREAD)

Steps:

• Sprinkle the yeast into 1 3/4 cups of the water in a bowl. Leave for 5 minutes; stir to dissolve. Mix the flours in a large bowl. Make a well in the center and pour in the dissolved yeast.
• Use a wooden spoon to draw enough of the flour into the dissolved yeast to form a soft paste. Cover the bowl with a dish towel, then let "sponge" until frothy and risen, about 20 minutes.
• Add the salt and the oil to the sponge. Mix in the rest of the flour from the sides of the well. Stir in the remaining water, as needed, to form a very sticky dough.
• Turn the dough out onto a floured work surface. Knead until smooth, about 10 minutes.
• Put the dough in a clean, oiled bowl, cover with a dish towel. Let rise until doubled in size, about 1 hour. Punch down, cover with a dish towel, and let until doubled in size, about 40 minutes.
• Punch down dough and roll into a ball, about 10 minutes, then let rest for 10 minutes.
• Divide the dough into two pieces. Shape each piece into a long loaf, about 10 inches in length. Place on a floured baking sheet and cover with a dish towel. Proof for 15 minutes.
• Cut in lengthwise slash, 1/2" deep, down the center of each loaf. Bake in preheated 400* oven for 45 minutes, until golden brown. Cool on wire rack. 3 points per slice

OLIVE OIL BREAD

Steps:

• 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.
• 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.
• 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.
• 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.
• 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).
• 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.