Any recipes for olive oil bread/rolls that take under 1 1/4 hours?

Question

I've been searching, but I can't find anything! Please help.
It's for food technology. My teacher says that it must be made in up to 1 1/4 hours. Does it take longer to rise beacause of the olive oil? I have to make it from scratch. My teacher looked at my ideas in school and she didn't say it would take too long. And we've made bread in that time before at school.

Answer 1

Sweet Focaccia Bread
Ingredients
2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup water
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese
1 cup mozzarella
Way of Cooking

In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme,
basil and black pepper. Mix in the vegetable oil and water.When the dough has pulled together,
turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a
large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth,
and let rise in a warm place for 20 minutes.

Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

This focaccia bread is really yummy, and will taste great right out of the oven.

That is a hard one to find, hope this one can be used. Good Luck!

Answer 2

Ingredients:
9 Tbsp. Olive oil (divided use)
3 C. unsifted all-purpose flour
3/4 C. unsifted semolina flour
1/2 tsp. salt (divided)
1 1/2 Tbsp. quick-rising dry yeast
1 1/2 C. hot (between 120 and 130 degrees) milk
1 Tbsp. fresh rosemary leaves


Preparation:
Pour a scant tablespoon of the olive oil into a 9-inch-square cake pan; spread evenly to cover bottom and sides. Place all-purpose flour, semolina flour, 2 tablespoons of the olive oil, 1/4 teaspoon of the salt and all of the yeast in the bowl of a mixer fitted with a dough hook. (The mixing can be done by hand as well.) Blend ingredients on medium speed. Reduce speed to low and slowly add hot milk. Raise the speed to medium and continue mixing for 5 minutes (knead about 8 to 10 minutes by hand).
Sprinkle bottom of cake pan with a little flour. Remove dough from bowl and spread out evenly in pan. Cover with a towel and let rest for 30 minutes. Preheat oven to 400 degrees.
Remove towel. Brush dough with 1 to 2 tablespoons of the olive oil. Sprinkle top with additional salt and rosemary. Bake for 20 minutes. Remove from oven and drizzle with remaining oil.
Makes 6 - 8 servings.

At this time I do not know of a substitute for the semolina. Semolina can be found at many major grocery stores either with the pasta, or on the baking isle.

Answer 3

BECKY'S BREAD

8 c. hot water
1 c. shortening or oil
2 tbsp. salt
1 1/2 c. sugar (may decrease if desired)
2 eggs
10 lbs. flour
2 c. dry milk (optional)
8 pkg. yeast, dry
1 c. warm water
1 tbsp. sugar
1 qt. bowl
8 bread pans spread with shortening (don't use Pam or oil)

Mix 1 cup lukewarm water with 1 tablespoon sugar. Add 8 packages dry yeast. Set aside. Do not use metal, only wood or glass 1 quart bowl.

Mix all other ingredients except flour in very large bowl. Add yeast mixture after risen to very large bowl. Mix and add flour mixing as you go. Will make a stiff dough. Sprinkle board with flour. Knead 10 minutes. Put back in oiled bowl. Let rise 1 to 1 1/2 hours. Punch down. Split in 2. Let rise 1 to 1 1/2 hours in warm place covered with a towel. Punch down. Roll into a long roll. Cut into 8 sections. Put in bread pans. Rise 1 hour. Bake at 350 degrees for 30 to 40 minutes or until hollow sound when knock on bread. Oil or butter tops after take out of pans.

To make rolls: take part of dough, roll into balls, place close together. Bake after risen.

Answer 4

All yeast breads take over 1 hour to let it rise and then punch down and let rise again before baking.
I found this quick bread recipe using baking powder.

Sweet Olive Oil Quick Bread (makes 1 loaf)

2-1/2 cups all-purpose flour
2 tsp. baking powder
Pinch salt
1 cup sugar
2 eggs, lightly beaten
3/4 cup milk
1/2 cup olive oil
1/2 cup golden raisins
Grated zest of 1 lemon
1/4 cup coarsely chopped walnuts.
Paper Loaf Pans

Preheat oven to 350 degrees F.

In a mixing bowl, stir together the flour, baking powder, salt and sugar.
Add the eggs, milk, and olive oil. Beat well.
Add the raisins and lemon zest and stir to distribute evenly.
Butter a loaf pan. Pour the batter into the pan and sprinkle the top with the walnuts.
Bake for 60 minutes, or until a skewer inserted in the center comes out dry.
Let cool a few minutes, unmold, and cool on a rack.
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Focaccia (makes one 10x15" flat bread)

3-1/2 cups all-purpose of bread flour
1 pkg. (2-1/2 tsp.) dry yeast
1 tsp. salt
1 tsp. sugar
3 TB. olive oil, plus extra for brushing
1-1/4 cups warm water (105-115 degrees F)
Optional: 2 tsp. herbs to taste (any combination of oregano, basil, rosemary, etc.)
Coarse sea salt to dust top

In a large bowl, combine the flour, yeast, and salt. Add 3 TB. olive oil.
Gradually add the water until a dough forms. Add herbs now, if desired.
Gather the dough into a ball and transfer to a floured surface.
Knead until smooth and elastic, about 10 minutes. Add more flour if dough is sticky.
Place the dough in an oiled bowl, turn to coat. Cover and let rise in a warm place about 1 hour.

Position a rack in the lower portion of the oven and preheat to 400 degrees F.

Brush a 10x15" baking sheet with 1/2" sides with olive oil.
Punch down the dough and transfer to a floured surface.
Knead the dough a few times then form into a 4x8" rectangle.
Transfer the dough to a baking sheet and stretch and pat the dough to cover the bottom of the pan.

Cover and let rise until 1" high, about 30 minutes. Use your fingers to dimple the surface of the dough.
Brush the top with olive oil. Sprinkle with salt, if desired. Bake 30-40 minutes, or until brown.

Transfer to a wire rack and let cool in the pan for a few minutes.
Cut into squares and serve warm.

Answer 5

a million.25 hours is quickly -you may desire to make a circulate chart and you will might desire to cheat somewhat The dishonest area: commencing with 2 lbs of dough ,the whole product would be made up into 8-4oz baguettes. The are 3 reasons for doing this, quicker makeup time, quicker proofing time, quicker cooking time and in case you prepare dinner it at 4 hundred they might desire to be out of the oven in 10-12 minutes The circulate chart area 0:00 - gather all mis-en- place for making the dough 0:05 -initiate proofing your yeast -{ make useful that the water temp does not exceed 114} -on the same time as accurately measuring out something of the factors 0:10 initiate making your dough 0:13 dough is achieved , place in a graduated container and permit to upward thrust coated w/ a moist towels .or use a evidence container in case you have one . on the same time as the doughi s increasing use the time to gather the different factors and kit which you will might desire to end the activity. .0: 40 whilst the dough has doubled in length eliminate , take it to a bench , punch down , scale , around , relax and then fabricate into baguettes by using making dough ropes 0:40 8 evidence on parchment coated sheet pans -coated enable to double in length and then head for the oven a million:05 into oven a million:15 out of oven whilst i replaced into at school each semester could convey a pair of those checks. the form you be triumphant at those checks is by using following the" 6P'S" :appropriate making plans Prevents Piss unfavourable overall performance the entire concern is in the employer ,do no longer waste a 2nd circulate charts are superb to apply because of the fact they supply you a seen concept of the place you will be at a given time. I merely made up that element line based upon what i know. you may make up your very own based upon what you recognize and then tape it someplace on your paintings station. you will see that I took the time to evidence the yeast. i think of it rather is well worth it because of the fact if your yeast does not paintings your recipe won't. Do nicely

Answer 6

recipe as above