i wanted to make some crusty bread to eat with soup, and since i haven’t used my copy of Martha Stewart’s Baking Handbook yet (christmas present from matt’s sister!), i thought i’d start there. i really wanted to make baguettes, but that’ll have to be a project for another weekend because first you have to make a starter and let that rise for 12-16 hours, and after THAT it’ll still be another 3 1/2 hours until it’s done. that takes some planning ahead! so instead i went with the olive oil bread. it turned out nice and moist and chewy, although a bit higher in fat than i would like. at least it’s good fat. definitely trying my hand at baguettes next time! (baguettes have no added fat, just flour, water, yeast and salt. so simple, yet so time-consuming)
I made half the recipe and divided it into 4 small loaves so it would be better to freeze (i don’t like freezing cut bread – i feel like it get’s dried out faster).