Prep 1 hr
Cook 30 mins
As a lover of all things Spanish, I begged my friend Pia for her recipe of the most delicious bread. As bread is served with every meal in Spain, I returned home desperate for more. Anyway, Pia gave me her recipe & it's a very good likeness (I think her olive oil is far superior than the ones available here in the UK). The bread is great for any meal, my favourite being breakfast, served with butter, jam, orange marmalade or with ham & or cheese. She also states that it's essential to pour yourself a glass of red rioja & put on a cd of the Gypsy Kings.....to get you in the mood!
- 1 -1 1⁄2 tablespoon of bread yeast
- 7 cups white bread flour
- 3 cups warm water
- 2 teaspoons salt
- 1⁄4 cup extra virgin olive oil
- Mix the yeast in the warm water let sit in a warm place for 10 minutes.
- Add the salt with the flour and sieve into a large bowl.
- Using your fingers, mix in the extra virgin olive oil.
- Slowly pour in the mixed yeast & work the dough with your hands (to a firm dough.
- Place the dough on a flat floured surface . Knead the dough until it becomes firm and elastic.
- Grease the bowl and place the dough inches Cover the bowl with a damp tea towel/cloth and set in a warm place until the dough has doubled in volume.
- Once dough has doubled in size, remove the dough & knead it again on a floured surface, knock back to remove air pockets, until the dough feels smooth.
- Return the dough to a covered bowl and let it rest 10-15 minutes should be sufficient.
- Cut the dough as desired to form rolls or balls and place on greased baking sheet(s). Cut slits in top of bread as desired.
- Let bread raise on baking sheet 30 minutes.
- Place in a very hot oven (450 degrees F) for 30 minutes, or until the tops of the rolls become brown & sound hollow when knocked on the bottom. Remove the bread from baking sheet & allow to cool.
This was an great recipe! I had to convert the flour to grams, and ended up using a lot more than the conversion said. I will assume that one was my own error. It was easy to make and the bread turned out fabulous. Crusty on the outside and smooth like velvet on the inside. I will definitely be making this bread again!
This was an excellent recipe. I used the 7 c of flour, and by the time it had proofed it was only slightly sticky. It made 24 lovely rolls, and the DH has already eaten 2 n is eyeballing the rest lol!
The baking instructions for this recipe did not make sense to me...baking any roll or small item at such a high heat for so long is a sure way to end up with soot, not bread. Nevertheless, I followed the recipe to the letter when making the dough, scaling my rolls at 2 ounces and shaping them into balls, but I only bake the first batch for 20 minutes. This first batch were so hard that the centers had hollowed out somewhat as if the crust set before the rolls could rise in the oven. The second batch were baked for only 12 minutes, and while they didn't have the crust I had wanted, they were at least edible. I may try this recipe again and exparament with different baking times and temperatures, but as of now, this recipe is a dud for me.