Put all dry ingredients in a large bowl or pan. Put olive oil in the water. Make a hole in the center of the dry ingredients, pour water in and stir with a wooden spoon until mixed. Turn dough out of the counter top and let it rest while you clean up. This dough may be a little sticky.
Start kneading the bread by folding the back portion toward the front and begin kneading with the heels of your hands, pushing away from you. Give it a quarter turn and repeat until the dough is smooth and elastic, about 15 minutes. If too sticky put a little flour on your hands as you knead.
Take pieces of the dough the size of a baseball. Roll it into a ball and then flatten it. Place it on a clean floured towel on the counter, and then take a fork and poke some holes in the little loaf...continue until all have been made. Cover with plastic wrap and then I put a bread rising quilt (that I made) on top to keep it warm and free from drafts.
When the little loaves have risen to double in size, place them on a baking stone in a 400 degrees F oven for about 20 minutes, until golden brown.
Remove from oven and place on cooling rack until completely cool. Use when cool or freeze for later.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.