I’m doing the happy dance. We ate all the bread from my first attempt, and tonight I baked my first olive bread.
The olive bread recipe is from Stephanie Alexander’s The Cook’s Companion and is simpler than the country-style crusty bread recipe as you don’t need to knead a second time or leave the dough to rise for a third time.
It is yummy. We had some warm after dinner tonight, but we will keep it for tomorrow to accompany a Greek salad.
Note: My Kenwood mixer stopped tonight. But H was quick to fix the broken wire so it all turned out right in the end albeit belatedly. I recognise that my hands and wrists would be no good at kneading almost 1 kg of dough for 15 minutes, so the mixer is a necessity for making bread.