Olive oil garlic bread

1 Servings

Ingredients

Quantity Ingredient
1½ teaspoon Active dry yeast
2 cups Bread flour
1 teaspoon Salt
2 teaspoons Sugar
½ cup Water
2 tablespoons Water
3 tablespoons Olive Oil; (See Note), Garlic
2¼ teaspoon Active dry yeast
3 cups Bread flour
1½ teaspoon Salt
1 tablespoon Sugar
1 cup Water
¼ cup Olive Oil; Garlic, (See Note)
NOTE: Ingredients for; garlic olive oil
⅓ cup Garlic Cloves; Slightly Crush, Peel
1 cup Extra-virgin olive oil

Directions

2-CUP CAPACITY - 12 SERVINGS

3-CUP CAPACITY - 16 SERVINGS

SOURCE: The Ultimate Bread Machine Cookbook by Tom Lacalamita, copyright 1993, ISBN #0-671-88023-3. Formatted into MM by Ursula R. Taylor . In ancient Greek mythology Zeus uses the olive branch as a symbol of live.

This association could not be more appropriate, since olive oil is a natural product of the earth with many nutritive properties. This fragrant breadd, made from garlic-infused olive oil, is delicious when lightly toasted, covered with sun-ripened tomatoes and basil and drizzled with extra-virgin olive oil . My recipe for galic olive oil follows but, if you don;t have the time, it is available at certain supermarkets or specialty food stores. If making the garlic olive at home, do so so the day before you plan to make this bread, since the garlic should steep in the oil for at least 6 hours before using.

All ingredients must be at toom temperature, unless otherwise noted. Add ingredients in the order specified in your bread machine owner's manual.

Set bread machine on the basic/standard bread making setting. Select medium or normal baking cycle. The programmable timer can be used, if desired.

NOTE: To make the garlic olive oil, heat the extra-virgin olive oil in a small, heavy bottomed saucepan over medium heat. When the oil begins to smoke, remove from heat immediately and let cool for 10 minutes. Add the prepared garlic cloves. Let st4eep for at least six hours at room temperature. Remove garlic cloves from oil and discard. Store any unused garlic oil in

the refrigerator for up to seven days.

NUTRITION INFORMATION per ½-inch slice: 109 calories, 2.26 f protein, 16⅗ g carbohydrates, 0.66 g dietary fiber, 3.58 g fat, 0 mg cholesterol, 179 mg sodium, 28.7 mg potassium. Calories from protein: 8%; from carbohydrates: 62%; from fat: 30%.

Yield: 1 loaf Posted on NVN #128134 by Utaylor on 05/06/94, MM format From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : The Ultimate Bread Machine Cookbook

Related recipes