Braided Italian bread

Braided Italian bread

Based on 41 ratings

Difficulty

Easy 👌

Preparation

25 min

Baking

45 min

Resting

60 min

Ingredients

2Servings
tsp
yeast (active dry)
tsp
sugar
32 ml
water
60 g
flour (all-purpose)
¼ tsp
salt
6 ml
vegetable oil
36 g
olives
40 g
sun-dried tomatoes (preserved in oil)
20 g
pine nuts
MetricImperial

Utensils

standing mixer or hand held mixer with dough hooks, oven, measuring cup, cutting board, knife, food processor, rolling pin, baking sheet, parchment paper

How-To Videos

basic-yeast-dough

Basic yeast dough

how-to-measure

How to measure

Nutrition per serving

Cal188
Fat12 g
Protein5 g
Carb15 g
  • Step 1/5

    Preheat oven to 180°C/350°F. In a measuring cup, dissolve yeast and sugar in lukewarm water. Then, add to a standing mixer with flour, salt, and vegetable oil. Beat until a smooth, uniform dough forms. Cover and allow to rise in a warm place for approx. 60 min.
    • tsp yeast
    • tsp sugar
    • 32 ml water
    • 60 g flour
    • ¼ tsp salt
    • 6 ml vegetable oil
    • standing mixer or hand held mixer with dough hooks
    • oven
    • measuring cup

    Preheat oven to 180°C/350°F. In a measuring cup, dissolve yeast and sugar in lukewarm water. Then, add to a standing mixer with flour, salt, and vegetable oil. Beat until a smooth, uniform dough forms. Cover and allow to rise in a warm place for approx. 60 min.

  • Step 2/5

    Roughly chop olives and sun-dried tomatoes.
    • 36 g olives
    • 40 g sun-dried tomatoes
    • cutting board
    • knife

    Roughly chop olives and sun-dried tomatoes.

  • Step 3/5

    In a food processor, pulse sun-dried tomatoes and pine nuts into a smooth paste. Season to taste with salt and pepper.
    • 20 g pine nuts
    • salt
    • pepper
    • food processor

    In a food processor, pulse sun-dried tomatoes and pine nuts into a smooth paste. Season to taste with salt and pepper.

  • Step 4/5

    On a lightly floured work surface, flatten out dough with a rolling pin into a large rectangle. Evenly spread sun dried tomato paste over dough and sprinkle olives on top. Then, roll dough from side to side to form a long log.
    • flour for work surface
    • rolling pin

    On a lightly floured work surface, flatten out dough with a rolling pin into a large rectangle. Evenly spread sun dried tomato paste over dough and sprinkle olives on top. Then, roll dough from side to side to form a long log.

  • Step 5/5

    Transfer dough to a parchment-lined baking sheet. Cut dough log in half lengthwise and then braid into a loaf. Transfer to preheated oven and bake at 180°C/350°F for approx. 35 – 45 min. Remove from oven and allow to cool or enjoy warm right away!
    • baking sheet
    • parchment paper

    Transfer dough to a parchment-lined baking sheet. Cut dough log in half lengthwise and then braid into a loaf. Transfer to preheated oven and bake at 180°C/350°F for approx. 35 – 45 min. Remove from oven and allow to cool or enjoy warm right away!

  • Enjoy your meal!

    Braided Italian bread

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