The recipe for home-made oil bread
I’d been wanting to make oil bread for some time. I did a little research online and many tests and I finally created this recipe to make this bread at home.
I decided to make it without the mixer for all those who do not have one. This gave me the chance to demonstrate an effective kneading technique which allows you to develop the gluten in the flour, which is essential for good leavening and for a good end result, without the dough sticking to your hands.
This bread is rich in condiments, quick to make, with a rather thin crust and small air pockets. It keeps well for about 2-3 days even if you make small rolls.
You can freeze it if you wish and bake it whenever you need it, as explained in this entry.
Video Recipe for home-made oil bread
Video Ricetta Pane all’Olio Fatto in Casa
- Dissolve yeast in the water (make sure it’s luke-warm, about 30°C, particularly in winter)
- Add sugar, which is necessary to feed the yeast
- Add oil and egg yolk
- Mix well
- Add half the flour (about 250 g)
- Start mixing with a spoon
- Add salt only when the flour is well incorporated,. This will avoid the salt getting into direct contact with the yeast.
- Add about 130-150g of the remaining flourOnce again, knead until the flour is incorporated in the mixture
- Sprinkle a little of the remaining flour onto your worktopFlip the dough onto the worktopRub your hands with a little flour
- Start kneading by hand
- Every time you feel the dough starting to stick to your hands or to the worktop, sprinkle a little flour on both sides of the dough, always taking it from the original ingredients you had prepared at the start. This way, you won’t alter the proportions of the dough
- Keep kneading, adding a little flour at a time, until you get a compact, refined dough. This is important to develop the gluten in the flour which is essential for a good end result. For further information read here.
- Cover tightly (my dough developed a thick cuticle, I should have covered it in plastic wrap)
- Let dough rise for about one hour
- Cut the dough into pieces about 100g in weight, without handling them too roughly
- Press each piece into a rectangle
- Roll it up, making two or three folds
- Then roll it up again. This is essential to help you give strength to the bread and to further develop the gluten in the flour
- Place the roll, cut side up, on the worktop and roll it up again in the opposite direction
- Here’s the finished roll. This shape gives the bread the strength to rise up and not collapse during leavening, which sometimes happens when making bread at home.
- Now you can use your imagination and invent different shapes, always making sure you make the first dough roll as explained aboveHere’s an example of a “knotted” bread. Check out the video for more ideas.
- Place parchment paper on a baking sheet
- You may want to brush a little water on the surface of the rolls and sprinkle them with sesame or other seeds to your taste
- Cover tightly
- Let rolls rise for 45 to 60 minutes, depending on room temperature. You can always put the dough in the oven with only the light turned on.Now you may even freeze the rolls raw and bake them whenever you wish, as explained in this entry
- Here are the rolls after leavening. I let them rise a little too long here.
- Sprinkle a little warm water on the surface to get a thinner, golden crust
- Bake in a pre-heated oven at 220-230°C
- Sprinkle some water inside the oven to create humidity or put a small pot of boiling water in the oven for the first 10 minutes
- Bake for 15-20 minutes, depending on the oven
- Here are the air pockets
Happy baking and see you next time!