Easy No-Knead Olive Bread 无油免揉橄榄包
0
人做过这道菜
Yu靠谱
https://sallysbakingaddiction.com/easy-olive-bread/
方主提示：
Make Ahead & Freezing Instructions: The dough can sit in the refrigerator for up to 3 days, so this is a wonderful recipe to begin ahead of time. You can also bake the bread, allow it to cool, and freeze for up to 3 months. Thaw in the refrigerator and allow to come to room temperature before serving. You can also freeze the dough. Complete the recipe through step 3. Wrap in plastic wrap and place in a freezer-friendly container. Freeze up to 3 months. To bake, allow dough to thaw overnight in the refrigerator, or for 2–3 hours at room temperature. Continue with step 4 and the rest of the recipe instructions.
Flour: For absolute best flavor and chewy texture, I strongly recommend using bread flour. You can use a 1:1 substitution of all-purpose flour in a pinch with no other changes to the recipe. I recommend avoiding whole wheat flour in this dough, however if necessary, you can replace up to 1 cup (about 130g) of the bread flour with whole wheat flour.
Yeast: You can use instant or active dry yeast, but I highly recommend an instant (aka “rapid rise” or “quick rise” yeast). The bread will rise faster. 2 teaspoons is a little less than 1 standard packet. If using active dry yeast, there are no changes needed to the recipe. The rise time in step 2 may take longer.
（未完，见底部“小贴士”）
方主提示：
Make Ahead & Freezing Instructions: The dough can sit in the refrigerator for up to 3 days, so this is a wonderful recipe to begin ahead of time. You can also bake the bread, allow it to cool, and freeze for up to 3 months. Thaw in the refrigerator and allow to come to room temperature before serving. You can also freeze the dough. Complete the recipe through step 3. Wrap in plastic wrap and place in a freezer-friendly container. Freeze up to 3 months. To bake, allow dough to thaw overnight in the refrigerator, or for 2–3 hours at room temperature. Continue with step 4 and the rest of the recipe instructions.
Flour: For absolute best flavor and chewy texture, I strongly recommend using bread flour. You can use a 1:1 substitution of all-purpose flour in a pinch with no other changes to the recipe. I recommend avoiding whole wheat flour in this dough, however if necessary, you can replace up to 1 cup (about 130g) of the bread flour with whole wheat flour.
Yeast: You can use instant or active dry yeast, but I highly recommend an instant (aka “rapid rise” or “quick rise” yeast). The bread will rise faster. 2 teaspoons is a little less than 1 standard packet. If using active dry yeast, there are no changes needed to the recipe. The rise time in step 2 may take longer.
（未完，见底部“小贴士”）
用料
Easy No-Knead Olive Bread 无油免揉橄榄包的做法
-
干燥大碗里面粉、酵母、盐、牛至叶、蒜粉搅拌均匀。
倒入橄榄，用刮刀或木勺混合。
最后加入室温水，搅拌至面团湿润，你也可以用手混合材料。
面团会很黏，尽量整成球形。 -
容器盖上锡纸或保鲜膜，室温静置2-3小时至面团醒发到2倍大，底部有很多气孔。
-
你可以选择直接进行第四步，但方主强烈建议移至冰箱继续静置12小时至72小时。
-
烤盘和操作台均匀撒上面粉或玉米粉防粘。
面团倒到操作台上，双手粘粉把面团整成圆球。放到烤盘上盖上盖子静置45分钟。烤箱预热218度。 -
如果面团扁塌，再次整形，后割包。
-
烤箱底层放一盘开水，迅速关上烤箱门。水蒸气使面包表面更脆。
-
烤盘放到烤箱中层，烤35-40分钟或表面浅棕色。
-
面包取出晾凉至少10-20分钟，切片。
吃不完的面包用密封袋保存3天或冰箱保存10天
小贴士
Salt: Use a coarse salt, such as coarse sea salt, in this bread. I find the flavor slightly lacking when using regular table fine salt. If you only have fine salt, reduce to 1 and 1/2 teaspoons.
Dried Oregano & Garlic Powder: Feel free to use 2-3 teaspoons chopped fresh oregano or substitute 2 teaspoons of another dried herb you love. Instead of garlic powder, you can use 2 teaspoons minced fresh garlic or roasted garlic.
No Nonstick Pan?: If you don’t have a nonstick baking sheet, line it with parchment paper instead. Coat with a dusting of flour and/or cornmeal before placing the dough on top. Parchment paper can burn, so it’s best to check the box to see how much heat yours can tolerate. Lower your oven heat if necessary, and bake the bread for longer until it’s golden brown and sounds hollow when tapped.
Using a Pizza Stone: If you want to bake your bread on a pizza stone, place pizza stone in the preheating oven. Remove hot pizza stone, dust with cornmeal or a little flour, and then transfer shaped and scored dough to hot pizza stone and bake as directed.
Dried Oregano & Garlic Powder: Feel free to use 2-3 teaspoons chopped fresh oregano or substitute 2 teaspoons of another dried herb you love. Instead of garlic powder, you can use 2 teaspoons minced fresh garlic or roasted garlic.
No Nonstick Pan?: If you don’t have a nonstick baking sheet, line it with parchment paper instead. Coat with a dusting of flour and/or cornmeal before placing the dough on top. Parchment paper can burn, so it’s best to check the box to see how much heat yours can tolerate. Lower your oven heat if necessary, and bake the bread for longer until it’s golden brown and sounds hollow when tapped.
Using a Pizza Stone: If you want to bake your bread on a pizza stone, place pizza stone in the preheating oven. Remove hot pizza stone, dust with cornmeal or a little flour, and then transfer shaped and scored dough to hot pizza stone and bake as directed.
