Italian Olive & Onion Bread
Recipe: #25913
April 10, 2017
Categories: Breads, Onions, Oven Bake, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy Vegan, Vegetarian, Yeast Bread, Flour, Olives, more
"Makes 2 loaves"
Ingredients
Nutritional
- Serving Size: 1 (55.6 g)
- Calories 170.8
- Total Fat - 9 g
- Saturated Fat - 0.9 g
- Cholesterol - 0 mg
- Sodium - 117.7 mg
- Total Carbohydrate - 19.7 g
- Dietary Fiber - 3.3 g
- Sugars - 1 g
- Protein - 5.4 g
- Calcium - 15.8 mg
- Iron - 1.2 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat the olive oil in a skillet. Add in sliced onions and cook over medium heat about 5 minutes or until soft but not coloured. Set aside to cool slightly.
Step 2
Sift the flours into a large bowl, stir in the yeast, salt and sugar. Make a well in the flour and pour in the water, the onions along with the oil also from the skillet. Knead well with your hands for about 5 minutes until the dough is elastic, smooth and shiny, this part can also be done in a food mixer using a dough hook.
Step 3
Turn the dough onto a floured surface and knead for 2-3 minutes. Flatten the dough and spread the chopped olives over, fold over then continue to knead until the olives are evenly distributed.
Step 4
Divide the dough in half. Each portion can be shaped into a sausage or ball shape and transferred to a lightly oiled baking sheet. Alternatively, place each piece into an oiled loaf pan. Brush the tops of loaves lightly with oil, then, with a sharp knife, slash the top several times. Cover with either a damp tea towel or cling film and put into a warm place for about 1 - 1 1/2 hours until risen.
Step 5
Preheat oven to 220°C/425°F and bake for 15 minutes, reduce the temperature to 190°C/375°F and cook for a further 15-20 minutes until golden brown. Remove from the oven and cool on a wire rack.
Tips
No special items needed.