This time, Success! Great consistency, loft, and moistness.
Here is my recipe. Don’t be intimidated, because bread is pretty easy. I stir it up with a fork and barely touch it with my hands, if touching dough puts you off.
1-1/2 cups barely-warm water
2-1/4 tsp active dry yeast
1/4 cup white sugar
Let the above three rest in your mixing bowl for at least 10 minutes, allowing the yeast to activate and bloom. Sometimes I forget I am making bread at this point, and come back an hour later and it is still fine.
2 tblsp. vegetable oil
2 tsp salt
2 tblsp dry milk (if you don’t have any, it is fine to leave it out, the texture just ends up being a little different)
4 cups flour
1/2 cup pitted kalamata olives, left as whole as you can if you de-pit them yourself
2 tsp minced garlic
Mix all together and a dough will form. Don’t do a whole lot of kneading, just be happy when you have a dough ball. Sprinkle a little flour onto the top of your ball (which is still in the mixing bowl) and cover the bowl with a towel. Put the bowl somewhere in the sun so the extra heat helps the yeast do its job, and leave it sit for at least an hour.
After the dough has risen, turn the dough out of the bowl onto a floured surface, knead the dough by folding it in on itself a few times, and then place it in a greased bread pan. Allow the dough to rise for another hour.
Bake in a 350-degree oven for 35 minutes.
Alternately, you can make the dough into dinner rolls at the kneading stage. Flatten your dough to about 3/4″ thickness on your floured surface, and cut out circles with a drinking glass. Fold the circle over on itself and pinch it to seal it. Sometimes my rolls come unrolled after a few minutes, but try to seal it as best you can. allow the rolls to rise for at least half an hour, and then bake ay 350-degrees for 15 minutes or so. Judge by the brownness of the tops–I use a Pampered Chef bake pan, and they take 20 minutes to bake.