Italian Bread with Olive Oil

Rania El-MasriChef

Ingredjenti

• 3 cups flour
  3 ك
• 2 tablespoons shortening or vegetable ghee
  2 م ك
• 2 tablespoons olive oil
  2 م ك
• 1 and 1/2 teaspoons yeast
  1.5 م ص
• 2 teaspoons salt
  2 م ص
• 2 and a half teaspoons sugar
  2.5 م ص
• 1 and 1/4 cups warm water
  1.3 كوب
• 1/2 cup olive oil for the dip
  0.5 كوب
• 4 - 5 tablespoons balsamic vinegar
  5 م ك
• Optional: add herbs like rosemary or basil
  0

Passi

1. 1

   Mix the flour with sugar, salt, shortening, oil, and yeast. Then add the water and knead well.

   Għodda meħtieġa:

   Bowl tal-ħawt

   recipe.minutes
2. 2

   Let it rise for an hour.

   recipe.minutes
3. 3

   Then transfer it to the rectangular toast baking sheet. Let it rest for 30 minutes, then place it in the middle of the oven at 180 degrees for half an hour, then brown the top. Please ensure it is cooked through before removing it.

   Għodda meħtieġa:

   Tegħlija tal-forn

   Forn

   recipe.minutes
4. 4

   After removing it from the oven, transfer it to paper to cool and brush the top with butter.

   recipe.minutes

Fatti tan-Nutrizzjoni

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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