Easy Bread Recipe – Olive Oil & Flour Loaf for Beginners

Last Updated on 4 months by Neha Deshmukh

Easy Bread Recipe – Olive Oil & Flour Loaf For Beginners

Hey everyone! There’s just something so satisfying about the smell of freshly baked bread, isn’t there? I remember the first time I tried making bread from scratch – it felt a little daunting, but the result was absolutely worth it. This easy bread recipe is perfect for beginners, and it’s become a staple in my kitchen. It’s a simple olive oil and flour loaf that’s wonderfully soft and flavorful. Let’s get baking!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s incredibly straightforward, requiring just a handful of ingredients you probably already have. Plus, it doesn’t demand hours of kneading or fancy techniques. It’s a fantastic way to experience the joy of homemade bread without feeling overwhelmed. And honestly, there’s nothing quite like a warm slice of this with a little butter! It serves about 8 people, takes around 10 minutes of prep, and bakes in 40 minutes – perfect for a weekend treat.

Ingredients

Here’s what you’ll need to create this delicious loaf:

• 2.5 cups (300g) bread flour
• 1-1.25 cups (240-300ml) warm water
• 1-2 tablespoons (15-30ml) olive oil
• 1 teaspoon (5g) salt
• 1 tablespoon (12g) sugar
• 0.5 tablespoon (2.5g) instant yeast

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Bread Flour: This is key. Bread flour has a higher protein content than all-purpose flour, which develops more gluten. More gluten = a chewier, more structured loaf. If you absolutely have to use all-purpose, your bread will be softer, but it won’t have the same rise or texture.
• Olive Oil: Don’t skimp on quality here! A good extra virgin olive oil adds a lovely flavor. I like using a fruity olive oil for this recipe.
• Instant Yeast: I prefer instant yeast because you can add it directly to the flour – no proofing needed! If you’re using active dry yeast, you’ll need to proof it in warm water with a little sugar for about 5-10 minutes until foamy before adding it to the other ingredients.

Step-By-Step Instructions

Alright, let’s get down to business!

1. In a large stand mixer bowl, combine the bread flour, salt, sugar, and instant yeast. Give it a quick whisk to distribute everything evenly.
2. Add the olive oil and start the mixer on low speed using the flat beater attachment.
3. Gradually pour in the warm water while the mixer is running. Keep adding water until a shaggy dough starts to form.
4. Switch to the dough hook attachment and knead on low speed for 7-8 minutes. You want a smooth, elastic dough that pulls away from the sides of the bowl.
5. Lightly oil a large bowl. Place the dough in the bowl, turning to coat it with oil. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
6. Once the dough has risen, gently punch it down to release the air. Knead it briefly by hand for a minute or two.
7. Shape the dough into a loaf and place it in a greased 9×5 inch loaf pan.
8. Cover the loaf pan and let the dough rise again for about 20 minutes while you preheat your oven to 375°F (190°C).
9. Bake for 35-40 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
10. Let the bread cool completely on a wire rack before slicing and enjoying! Seriously, the hardest part is waiting.

Expert Tips

Want to take your bread game to the next level? Here are a few things I’ve learned along the way:

• The Perfect Rise: A warm, draft-free spot is crucial for rising. I usually preheat my oven to the lowest setting, then turn it off and place the dough inside.
• Kneading Know-How: Don’t over-knead! Over-kneading can result in tough bread. The dough should be smooth and elastic, but not overly stiff.
• Checking for Doneness: The hollow sound is a good indicator, but you can also use a thermometer. The internal temperature should be around 200-210°F (93-99°C).

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Whole Wheat Adaptation: Substitute 1 cup of bread flour with 1 cup of whole wheat flour for a nuttier flavor and added fiber. My mom always adds a tablespoon of honey when she does this!
• Herb Infused Bread: Add 1-2 tablespoons of chopped fresh herbs (rosemary, thyme, or oregano) to the dough during the kneading process.
• No-Knead Version: Skip the kneading altogether! Just combine the ingredients, let it rise for a longer period (12-18 hours), and then bake.
• Seeded Loaf: Sprinkle the top of the loaf with sesame seeds, poppy seeds, or sunflower seeds before baking. My friend loves adding everything bagel seasoning!

Serving Suggestions

This bread is amazing on its own, but it’s even better with…

• A simple smear of butter or jam.
• A hearty bowl of soup.
• As part of a delicious sandwich.
• Alongside a flavorful Indian curry – it’s perfect for soaking up the sauce!

Storage Instructions

• Room Temperature: Store leftover bread in an airtight container at room temperature for up to 3 days.
• Freezing: For longer storage, wrap the loaf tightly in plastic wrap and then in foil. It will keep in the freezer for up to 3 months.

FAQs

Got questions? I’ve got answers!

• What type of flour is best for this recipe? Bread flour is highly recommended for the best texture and rise.
• Can I use active dry yeast instead of instant yeast? Yes, but you’ll need to proof it first in warm water with a little sugar.
• How do I know when the dough has risen enough? It should have doubled in size and feel light and airy.
• What if my bread is dense and not fluffy? This could be due to not enough kneading, using old yeast, or not letting the dough rise long enough.
• Can this bread be frozen? Absolutely! It freezes beautifully. Just make sure it’s wrapped tightly to prevent freezer burn.