Hmm .. Wonder if that's yeast?!1/4 teaspoon

bread flour in here: 3 cups

I like my beer dark:

3 oz = 1/4 cup + 2 tablespoonkalamata

olives ... yum!about 10 pitted

kalamatas

The Measurer!

rosemary:1 teaspoon

(for olive bread)

oregano:1 teaspoon

(for olive bread)

apple cider vinegar:

1 tablespoon

Timecode: 00:01:00

water!!!7 oz = 3/4 cup

+ 2 tablespoon

parchment paper

cling wrap

dutch oven

bowl

ingredients in a bowl. mix the dry

ingredients together.

Throw in the wet stuff. smells like beer.

yum!!!

mix it all together. but not too much

00:07:00

00:01:00

Yeah, this pic is of walnuts,

raisins & cinnamon. but

so what?!! you could also do sundried

Tomatoes + basil +

oregano, walnuts +

orange peel ...

all mixed up ... AND COVERED WITH CLING-WRAP

A GOOD RISE

10:00:00

00:07:00

sprinkle a little bit of

flour over the dough. The less

flour the better!

Knead the bread about 15 times.

DON'T OVERDO IT!

What happens if you over-knead?

your bread will SUFFER!

YOU'LL HAVE FLATTER AND MORE DENSE

BREAD.

10:00:00

10:05:00

parchment paperDough + kalamata olives

+ rosemary + oregano. kneaded, but not risen.

pat the dough with a bit of olive oil to keep it

moist

cast iron pan - you can use any pan you like,

or even a bowl

remember:after kneading, take a little bit of olive oliveil in your hand and just pat the bread - just a thin cover to keep it oily smooth.then cover the bread with a piece of cling-wrap. LEAVE IT LOOSE.DO NOT TIGHTEN THE CLING-WRAP DOWN.Leave it for 2 hours

12:05:00

1. Get oven to 425 F with the dutch oven in the oven. it's best to heat the dutch oven up, with the lid on.

2. put bread with parchment paper into the dutch oven.bake for 30 mins.

3. remove lid and let bake for another 20 mins.

12:05:00

12:35:00

12:55:00

that simple!