Who doesn't love bread? I created this bread after trying Marcella Hazan's olive oil bread several years ago. It is perfect for sandwiches or toast.
makes 1 large loaf (9x5 pan) or 2 small loaves (hand shaped)
ingredients:
1 tbs yeast
2 cups whole wheat flour
3 cups white flour
5-6 tbs olive oil
2 cups water
2/3 tbs sea salt
2 tbs sugar
directions:
- if you are using...
active dry yeast: combine water and yeast in your mixing bowl and let sit for 10 minutes or until frothy. then add dry ingredients.
instant dry yeast: combine with all dry ingredients.
- once ingredients are well blended, kneed for about 10 minutes. i like to knead with my dough hook in my kitchen-aid mixer for 3 minutes, then hand-knead for the rest, because it allows the dough to be more soft. your dough will be very soft and sticky.
- oil bowl liberally, cover with cloth and let sit for 1.5 hours in a non-drafty area.
- once doubled, oil a 5x9" loaf pan and place dough inside. do not punch down. if making small loaves, split in half and place on a cooking stone or cookie sheet.
- let rise for another 1.5 hours. after this time is up, heat oven to 450 F. sprinkle loaf(ves) liberally with water, then place in oven for 10 minutes. after 10 minutes, turn heat down to 375 F and let it cook for 18 minutes.
let cool on a wire rack then smother with your favorite topping.
variations: you can add 2tbs of flax seed for extra protein, 1.5 tsp of garlic powder for a dinner bread, or 2 tbs of molasses for a little extra sweetness.
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