Instructions: Joni Repasch wanted to know how I fared with hand kneading this recipe that

Mix all dry ingredients thoroughly and then stir in olive oil and water. Turn out on a lightly floured surface and knead until the dough passes the "stick-your-finger-in-it" test. Place in an oiled bowl, cover, and let rise for 1-1/2 to 2 hours. Punch down and let rise for another hour. Preheat oven to 450F with a baking stone. Punch down and shape into a boule. Let rise for 30 minutes while oven is cranking up. Slash and spray top of dough (I sprinkled some ground thyme on top). With a peel, slide onto stone, spray oven with water, and turn heat down to 400F. Bake for 35 to 40 minutes or until the breads interior temperature is 190F and crust is golden brown. Cool on rack for at least 45 minutes before slicing.

Note: I find that this bread has somewhat of a cake-like consistency. I didnt care for it too much as a dinner bread (dipped in olive oil), but it was great this morning when I toasted it.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.