BREAD WITH OLIVE OIL AND MANITOBA FLOUR

Name: BREAD WITH OLIVE OIL AND MANITOBA FLOUR - Stanca I.
Ingredients: 300 g flour 200 g Manitoba flour 15 g fresh yeast 5 tablespoons olive oil (I used regular; as extra virgin is very bitter; it goes better with focaccia; which is eaten plain) 1 teaspoon salt 1 teaspoon sugar 3; 4 tablespoons milk as needed; about 250 ml.

Pasta/Pizza - BREAD WITH OLIVE OIL AND MANITOBA FLOUR by Stanca I. - Recipia

Delicious recipe for bread with olive oil and Manitoba flour In every home, the smell of freshly baked bread is a true symbol of warmth and comfort. This recipe for bread with olive oil and Manitoba flour brings not only a soft and fluffy texture but also a subtle aroma that will transform any meal into an unforgettable moment. Let's discover together the secrets of this simple yet satisfying recipe. Preparation time: - Active time: 20 minutes - Rising time: 3 hours - Baking time: 50 minutes - Total time: 3 hours and 10 minutes - Number of servings: 8-10 slices Ingredients: - 300 g flour 00 (high-quality flour, ideal for bread) - 200 g Manitoba flour (special bread flour with a high gluten content) - 15 g fresh yeast - 5 tablespoons extra virgin olive oil (remember that high-quality olive oil adds extra flavor) - 1 teaspoon salt - 1 teaspoon sugar - 250 ml warm water (approximately, adjust according to dough consistency) Brief history: Manitoba flour, named after its origin, is renowned for its high gluten content, making it ideal for fluffy, airy breads. This recipe was inspired by baking traditions passed down through generations, and the olive oil adds a Mediterranean touch that perfectly complements the bread's aroma. Step by step: Step 1: Preparing the yeast Start by dissolving the fresh yeast with the sugar in 100 ml of warm water (not hot!) in a small bowl. Let the mixture sit for 10 minutes until it becomes frothy. This step is essential to activate the yeast and ensure optimal dough rise. Step 2: Mixing the ingredients In a large bowl, combine the two types of flour. Make a well in the center of the flour, where you will add the yeast mixture. Also add the salt, olive oil, and the remaining warm water. Using a spatula or fork, mix the ingredients until a dough forms. Step 3: Kneading the dough Transfer the dough to a lightly floured work surface. Begin kneading the dough with your palms, applying even pressure. Knead for 12-15 minutes until the dough becomes elastic and no longer sticks to your hands. A useful trick is to slap it against the work surface every few minutes – this will help develop the gluten. Step 4: First rise Place the dough in a clean bowl greased with a little olive oil. Cover it with a damp towel or plastic wrap and let it rise in a warm place at about 25-30°C for 1.5 hours. The dough should double in volume. Step 5: Second rise After the first rise, remove the dough to the work surface and knead it again for a few minutes. Then shape it into a ball and return it to the bowl, covering it again. Let it rise for another hour. Step 6: Shaping the bread After the second rise, transfer the dough to a lightly floured work surface. Shape it according to your preference – you can opt for a long loaf or a round loaf. Place it in a greased and floured baking tray. Cover it again and let it rise for 30 minutes. Step 7: Baking Preheat the oven to 200°C. Before placing the bread in the oven, make a shallow cross incision on the surface of the dough – this will help with even baking. Bake the bread for 50 minutes or until it is golden and sounds hollow when tapped lightly on the bottom. Step 8: Finishing After removing the bread from the oven, spritz it with cold water to achieve a softer crust. Brushing with a little olive oil will add extra flavor. Wrap the bread in a thick towel to retain moisture and let it cool completely before slicing. Helpful tips: - Manitoba flour: If you can't find Manitoba flour, you can use a combination of flour 00 and bread flour, but results may vary. - Water temperature: Ensure the water is warm, not hot, to avoid killing the yeast. - Olive oil: Choose high-quality olive oil to enhance the bread's flavor. Extra virgin is recommended for a more intense taste. - Variations: You can add various dried herbs or minced garlic to the dough for extra flavor. Frequently asked questions: - Why isn't my bread rising?: Check the temperature of the environment where the dough is rising. If it's too cold, the dough won't rise properly. - Can I use dry yeast?: Yes, substitute fresh yeast with about 5 g of active dry yeast. Dissolve it in warm water just like in the recipe. Serving and combinations: This olive oil bread is perfect alongside fresh cheese or an olive tapenade. It also pairs wonderfully with a warm soup or can be used for dipping in olive oil and balsamic vinegar. A slice of fresh bread with homemade butter or jam will turn breakfast into a feast! Enjoy every step and experiment with this recipe for olive oil bread and Manitoba flour! It is a simple yet fulfilling recipe that will fill your home with divine aromas and bring smiles to the faces of your loved ones.

BREAD WITH OLIVE OIL AND MANITOBA FLOUR

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