Saturday, October 23, 2010

I Love Bread Olive the Time

So punny. I know. That's what I get for being overtired.

Still working from Jim Lahey's My Bread (my bread bible), I tried the olive loaf yesterday.

It literally took less than two minutes to put together.

Then an 18 hour rise.

a little mixy mix and another 2 hour rise.

Then 30 minutes in the cast iron pot in the oven (but I forgot about it and left it in for over an hour and it STILL turned out great! You can't go wrong with this book, I'm telling you people!)

And.....a delicious loaf of olive bread.

Which goes deliciously with homemade vegan butternut squash soup made by the hubby.

Bring it on fall.....I am ready for you.


  1. Simone Schneider Barton-GrimleyOctober 24, 2010 at 10:04 PM

    Oh my gosh! The bread and soup look so good! I love Olive bread! Did you use an enamel coated cast iron pot (like le creuset) or was it a regular cast iron pot? Does it matter? As soon as I have time to actually cook or bake, I am making that bread!

  2. Our pot is enamel coated cast iron, but I don't know if it has to be. I can't say enough glowing things about that bread book though...get it! Get it!! The best thing about it is you hardly need any time at all to make the bread!

  3. my mouth is watering, reminds me of the bread in France!


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