Turns out you can make bread that tastes good, without much time, yeast or overloading your very busy napping, I mean working, schedule on a Sunday afternoon. I forget that I own this cookbook until I see that someone else has dug out a keeper of a recipe from it. I made more potato soup this afternoon in the crock pot from basically what we had in the fridge, 6 baking potatoes, 2 small yellow onions, a handful of baby carrots, 4 dried chiles, fresh thyme, a little half and half, and some skim milk while we were busy with grading, laundry, cleaning, etc and this quick savory bread was the perfect compliment to that delish dish.
Olive Oil and Salt Quick Bread
Adapted from Mark Bittman’s How To Cook Everything Vegetarian
- 1/3 cup of extra virgin olive oil
- 3 cups all purpose flour (I used whole wheat flour)
- 1 tablespoon baking powder
- 1/2 – 1 teaspoon salt, preferably sea salt
- 1 cup of warm water
- Heat the oven to 375 and grease an oven proof dish or skillet – 8-9″ is probably best.
- Put the flour, baking powder, and salt in a food processor. Turn on the machine and slowly add the olive oil and most of the water.
- Process for 30 seconds. The dough should roll into a ball and barely sticky. If it hasn’t come together yet, add remaining water a tablespoon at a time, processing for 5 seconds each time. If you want to add herbs, cheese, whatever, to the dough, do it now.
- Put the dough into the pan and flatten it until the dough fits to the edges. Flip and press again. Cover tightly with foil and bake.
- After 20 minutes, remove the foil and sprinkle the top with coarse seat salt and herbs (if you like). Bake for another 20 minutes. The top will be golden and it will spring back when touched.