Olive Bread

Rose's Olive Bread 

is a nice easy recipe.

It turned out to be one of those

breads that puts me in 

a good mood to make;

not too much fiddling,

straight forward with minimal rising times

resulting in a great bread

for minimal effort.

The biga is simply mixed

in a bowl with a spoon.

Set over night to bubble away,

mine was left in the frig for 

another twenty four hours.

This was the first time I proofed a bread

in a towel lined strainer.

The dough is lighter than air.

Flipping it over onto the pan

took a gentle hand so as not to deflate.

The baking temperature is decreased

by increments.

I made a foil tent for the last few minutes.

Honestly,

this bread is one

I'd gladly pay for in a restaurant.

Definitely on the 

make again list.

~

The Bread Bible

by

Rose Levy Beranbaum