Rapid Rise Olive Oil Boule - (about 3 hours start to finish)

I am playing with the olive oil breads because they seem to store the best after cutting. I think the flavor actually improves in storage and they stay much more moist than the no-kneads I've been trying.

It was made with Fleishman's rapid rise yeast, because that's what Bill grabbed at the store.

The crust on this one is weird. :D Sort of like a crunchy biscuit - tender and a little crumbly. Which I kind of liked. The crumb is gorgeous.

Ingredients:
1 1/2 cup warm water
1/4 cup olive oil
3 cups bread flour or all-purpose flour
2 teaspoons granulated sugar
3/4 - 1 teaspoon salt ( I used 3/4 tsp but will be increasing next time)
2 teaspoons rapid yeast (can sub active dry)
1 tablespoon dark rye flour

Directions:
(I made this in my Kitchen Aid - if mixing by hand mis until the dough comes together and knead lightly until smooth.)

Mix yeast with warm water and sugar and rye flour.
Add salt and oil, then flour one cup at a time. I stirred it together with a silicone spoon.
Run mixer on low with dough hook untill smooth, (about 3 minutes)
Cover and let sit for 1 hour 45 minutes, punch down, shape into loaf, let rise 30 minutes
Preheat oven to 500, slash bread, turn oven down to 425 and bake covered for 40 minutes.
Uncover, and continue baking until brown.

I also brush lightly with melted butter while still warm.

I'm gonna have to unpack my Kitchen Aid that has been packed since I moved 3 years ago. I had gotten along without it til I saw that picture and your description of the crust.

:spank:

:) It looked lonely sitting on the counter, so I thought I'd try some bread in it.

good thing I just had a snack or I'd be heading for the kitchen...

I have a question... How do you get such nice slash lines? What is your technique?

across the top. If I just drag it all across or saw, it deflates, so I poke it in and saw an inch or so across, but not too deep, and repeat. If that makes any sense.:)

of the loaf before slashing? It really does help in keeping it from dragging and deflating.

I like big gorgeous golden-y loaves.
And a crust that isn't so hard.
It just takes a couple of seconds to do it with the serrated knife.

"the crumb is gorgeous?" Is it open and kinda silky or what? :hi:

Not an open crumb, but not heavy and dense either.
Forgot to mention in the OP this loaf was made with bread flour.

Forgot to mention that in the OP

you've said it twice!

I can't make this! Not if I want to help my husband! This is torture -- aahhhhhh!

Looks divine. Maybe the first thing I'll make once he sheds some weight.

:hi:

:hi: back! Really, looks incredible. Definitely going into my recipe file.