This loaf is referred to in the cookbook as “a simple country bread.” Instead of butter, this recipe uses olive oil as the fat element, so it is considered a “lean” bread. Ms. Hensperger notes that the final product will vary slightly depending on the type of olive oil you use. French is acidic and fruity, Spanish, smooth with an olive flavor, Greek is thick and robust while Italian is fruity and clean. I am varying the recipe a bit more by using a rosemary-infused Greek olive oil I have on hand.
Into the bread pan, I placed the following:
1 1/2 cups water
3 tablespoons olive oil
2 teaspoons salt
1 tablespoon sugar
4 1/4 cups bread flour
1 tablespoon gluten
2 1/2 teaspoons SAF yeast
The dark crust and French bread settings are recommended. However, it is noted that you can use the basic cycle provided you stop the machine after the second knead, unplug it, and start the cycle again, which will allow the addition knead required for French breads. The dough ball should be smooth, slightly moist and springy.
Once the cycle was completed, I immediately removed the loaf to a wire rack and let it cool.
This loaf baked up nicely with a golden crust and rounded top. I didn’t notice a strong rosemary flavor or scent, but I did appreciate the flavor imparted by the olive oil itself. This recipe produced a chewy, delicious and flavorful bread. I may try it in the future with another variety of olive oil, just to see if I can discern a difference. If any of you try making this, let me know what olive oil you use, and how it turns out.