Olive-Oil Bread
It’s another bread day
I really like making my own bread, there is something better about homemade bread
I like the Martha’s description of this as a “rustic” bread
That means lots of room for error, so I am in
I gather all my ingredients and get going.
I am a big fan of my proofing feature on my oven…I never have to find a warm space or wait until the dishwasher is running
It has now doubled and I am kneading it in the mixer before I proof it again
After the second proof. I fold it as per the instructions and let it rest
I get my surface ready with cornmeal for baking and I get the dough to the floured counter
I pull it down and roll it as per Martha’s instructions in the book and get it shaped and on the cornmeal
After it puffs again, I make slashes in the top and put it in the oven
My house smells amazing!!!
The smell of bread baking only comes in a close second to garlic and onions sautéing
So I did not score the top of the bread enough – you can’t even see it
The crust is perfect, it is not too difficult to cut, but still crisp and the inside is heavenly
It is light and spongy and is so good
We all loved it and gobbled it up in no time
I love bread!
Full disclosure: I have made this a couple more times since and even made the bun variation and it has always turned out great and tastes fantastic
This is so easy and worth every minute of the proofing process
Undeniably Bakeable!
