Rustic Olive Oil Bread

Recipe 4 of 100

This is my first real attempt at making bread.

Last week was the first time I tried it, mostly because I’ve been thinking more about the kinds of ingredients we keep in the house. Bread felt like an easy place to start. Just a few simple ingredients, nothing complicated.

It’s still very much a work in progress.

I’m experimenting with ways to build more flavor, but even in its simplest form, it’s been surprisingly good.

The kids especially love it warm out of the oven with a little honey.

The Recipe

Rustic Olive Oil Bread

Serves: 1 loaf

Ingredients

• 3 cups all-purpose flour

• 1 ¼ tsp salt

• 1 tsp sugar

• 1 packet (2 ¼ tsp) active dry yeast

• 1 ¼ cups warm water2 tbsp olive oil

• (extra olive oil for brushing)

Instructions

1. In a large bowl, combine flour, salt, sugar, and yeast.

2. Add warm water and olive oil. Stir until a shaggy dough forms.

3. Turn onto a floured surface and knead for 8–10 minutes, until smooth. I did this in my KitchenAid mixer.

4. Place dough in an oiled bowl, cover, and let rise for 1–2 hours, until doubled in size.

5. Shape into a round loaf and place on a parchment-lined baking sheet or in a loaf pan.

6. Let rise again for 30–45 minutes.

7. Preheat oven to 400°F.

8. Brush the top lightly with olive oil and score the dough.

9. Bake for 25–30 minutes, until golden brown.

Let cool slightly before slicing.

What I’m Learning

Bread is simpler than I expected, but also more nuanced.

The texture has been great, but I’m still working on building more flavor. I’ve started experimenting with longer rise times and different flours to see what changes.

How It Turned Out

Soft on the inside, lightly crisp on the outside.

Best eaten warm, straight from the oven.

Family Verdict

✔ Kids love it with honey

✔ Disappears quickly

✔ Worth making again (trying an overnight rise in the fridge and whole wheat flour)

Notes from My Kitchen

This is one of those recipes that feels like the beginning of something.

I’m not trying to perfect it yet, just getting comfortable with the process.

Recipe Count

Recipe #4 of my 100 Recipe Project

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Made in my Franklin kitchen.

— Alexis

My Franklin Kitchen