Muffuletta

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.