OLIVE OIL FRENCH BREAD
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 2 tbs kosher salt
- 12 oz warm water 110 degrees
- 2 tsp rapid rise yeast
- 3 tbs white sugar
- 1/2 cup pure olive oil
- 4 +cups bread flour
- 1 whole egg beaten and blended with the following ingredients
- 2 tbs cream or milk
- 3 tbs sesame seeds
- yellow cornmeal *for putting on bottom of baking pan
- Carbohydrate 42.906293335561 g
- Cholesterol 231.300000040171 mg
- Fat 146.014133436384 g
- Fiber 8.33200010299682 g
- Protein 20.24886666831 g
- Saturated Fat 23.8804533532557 g
- Serving Size 1 1 Recipe (635g)
- Sodium 7363.87205250109 mg
- Sugar 34.5742932325642 g
- Trans Fat 5.36842666974523 g
- Calories 1519 calories
In a mixer bowl add the water and yeast along with the salt and sugar. give this a quick whisk to make sure it is blending well. Cover this with a cloth of plastic wrap and leave for about 10 minutes. Check and if this has risen--add 2 cups of flour to this and with a dough hook beat this until mixed. Add in the olive oil. Slowly add in enough remaining flour that when mixed the dough pulls up and away from the sides of the bowl. I remove this from the bowl and place the dough in a lightly oiled bowl, three times the size of the dough mass and cover. Put this in a very warm area, about 75-80 degrees. Let this rise until double in size, about 1.5 hours, and punch down. Place back in bowl and let rise back up. Remove after one hour and it has doubled back in size. Preheat the oven to 350 degrees. Shape the dough into whatever you like, long loaf, round loaf, dinner rolls. Put a sprinkling of cornmeal on the bottom of a pizza pan or pizza stone. Place the bread on top. Brush the top with beaten egg mixture and sprinkle with the sesame seeds and cover and let rise about half hour. Bake in the lower part of the oven and bake for about 35 to 45 minutes or until the loaf is hard when tapped. Remove and let cool slightly and enjoy.
