Tuesday, July 13, 2010
Olive Oil Bread
On Sunday night I "needed" hamburger buns for the turkey burgers I was making. I had nothing in the house that resembled bread so I broke out my Martha Stewart's Baking Handbook and cracked open the yeast bread section. Eureka! The recipe for the Olive Oil Bread sounded perfect and fairly simple as far as yeast breads go. The results were these unbelievably dreamy rolls...spongy and perfectly yeasty with a slightly crusty crunch on the outside. I made four rolls but they were HUGE! I'd recommend making eight to have the perfect sized bun for your burgers!
Olive Oil Bread or Burger Buns
4 1/2 c. all-purpose flour
2 pkg. dry yeast
2 c. water, warm but not hot
3/4 c. good quality olive oil
1 tbsp. coarse salt
Cornmeal for dusting baking sheet
In the bowl of an electric mixer, combine the flour, yeast, water and olive oil; stir with a wooden spoon until all ingredients are incorporated. Cover with plastic wrap and let rise until double in bulk, 1 hour to 1 hour 15 minutes.
Attach the bowl to the mixer fitted with the bread hook. Add the salt,and mix to combine on a low speed. Raise the speed to medium and beat until the dough pulls away from the sides of the bowl but is still sticky, about 3 minutes.
Turn out the dough onto a lightly floured work surface. Knead it for 1 minute, then transfer to a large, lightly oiled bowl. Cover with plastic wrap. Lt rise until doubled in bulk, about 1 hour.
Preheat oven to 450F. Return the dough to a lightly floured work surface. Fold in the dough by folding the bottom third up, the top third down, the right and left sides into the middle. If making rolls, divide into 8 equal pieces. Shape into rounds. Place on a greased & cornmealed baking sheet. Allow to rest until it is slightly puffed, about 30 minutes.
With a sharp knife or razor, make four slashes on the top of each roll/loaf to form a square. Bake until the crust is golden brown, about 35 minutes for 1 loaf or about 25 minutes for rolls.