Instructions: Makes: 2 loaves

Sponge:
Blend ingredients together thoroughly in medium bowl. Cover; place in refrigerator for 12-24 hours.

Bread:
Preheat oven to 425F (400F if using convection).

In a large mixing bowl, combine all bread ingredients (sponge through ripe olives) and knead for 7-9 minutes. Turn dough out onto a floured work surface and divide into two equal portions (you may also make 4 individual-sized bread loaves). The dough will be sticky and soft, so you may wish to flour your hands before working with the dough.

Roll each portion into a roughly oval shape approximately 3/4" thick. These breads are more beautiful if they are shaped irregularly. Dust loaves lightly with flour. Place loaves on a baking sheet sprinkled lightly with cornmeal. Let rise for 20-30 minutes until doubled in thickness and puffy.

Bake for 25-27 minutes until loaves are slightly browned on top and sound hollow when tapped. Remove from oven; cool on wire rack.

NOTE: these loaves are excellent when used for sandwiches or "quick" pizzas.

For sandwiches: slice loaf in half horizontally; toast lightly. Top one half with sandwich filling, place other half on top. Serve.

For quick pizzas: brush very lightly with olive oil and other pizza toppings (cheese, tomato sauce, pepperoni, chopped fresh vegetables, herbs) and place under broiler until cheese is melted and bubbly. Serve immediately.

NOTES : Im not sure exactly what kind of bread recipe you had, but here is one that would work very well with those ingredients. Ive made it in all kinds of va

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