Braided Italian bread

Based on 37 ratings

Lisa

Editor at Kitchen Stories

Difficulty

Easy 👌
25
min.
Preparation
45
min.
Baking
60
min.
Resting

Ingredients

Servings:-10+
3½ tsp yeast (active dry)
½ tsp sugar
160 ml water
300 g flour (all-purpose)
1 tsp salt
30 ml vegetable oil
180 g olives
200 g sun-dried tomatoes (preserved in oil)
100 g pine nuts
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
188
Protein
5 g
Fat
12 g
Carb
15 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.
    • 3½ tsp yeast
    • ½ tsp sugar
    • 160 ml water
    • 300 g flour
    • 1 tsp salt
    • 30 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.
    • 180 g olives
    • 200 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.
    • 100 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!