Mm, That sounds Delicious Mama. I love olives and I'm a fan of Tomatoes too. Anything roasted is really Good in bread. I use olive oil to dip bread in. I like French bread but it can be hard sometimeslike. All bread is Good especially when it's warm.

*You Guy's I will really have to check out those authors you mentioned. Thanks, Cookie

Cookie, when you check those books, don't let the science of bread discussions intimidate you. Just take it easy, and it will all make sense---particularly when you actually start baking.

Something else that initially will be a turn-off is the concept of delayed or retarded fermentation. While that actually makes a better loaf, the idea of taking two or three days to bake a loaf of bread scares many people. Don't let it.

There are many good bread books out there that do not go into the detail that Leader and Reinhart do, and which are based on baking start-to-finish in one day. You're local library probably has some of them.

Since it is snowing today - it's a perfect day to make bread!

As I posted above - I'm making a filled bread today - rolling into a rectangle after the first rise, and placing in the center: salami, ham, a cheese blend, banana peppers, sliced tomatoes and slice olives. Cut edges into strips and fold in - rise for the second time and bake.

Homemade steak fries sound good to go along with my hot baked "hero"!

Hey... I never knew that bread could take 2,3 days to make a loaf, that seems like a long time. I have to get to the library still. I will definitely look those books up, see if the library has them. I will have to see what's available.

Thanks, you gave me some good leads on books to making bread. Cookie

Mama, your bread sounds delicious! Cookie

Cookie - too bad you don't live near me - I've got well over 1000 cookbooks that you would enjoy.