Braided Italian bread

Braided Italian bread

27 ratings

Ines, Pediatrician


„The sun-dried tomato and olive lends this bread a beautiful Mediterranean flavor. It’s the perfect crowd-pleaser!“

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
  • 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

Utensils

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

Enjoy with

Soave
Soave is a characteristically dry, light-bodied white wine from the Veneto in Italy. The bouquet is redolent of melon and the mouthfeel is mildly creamy with a subtle sea salt flavor. It pairs wonderfully with the sun-dried tomato and olive in the bread.

Nutrition per serving

Cal
188
Protein
5g
Fat
12g
Carb
15g

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
  • ½ tsp sugar
  • 160 ml water
  • 300 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 olives
  • 200 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 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!