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A warm bread to snack on these chilly sunny days of late winter. The transition between winter and spring. Foggy mornings. Frosty mornings. Blue skies. This recipe is made in the bread machine. The bread flour choice is the espresso bread flour by the local Cairnspring Mills. This recipes makes 1.5 lb. loaf. I used an extra virgin olive oil. Normally I would use a canola or vegetable oil. But, I was fresh out, having shared my last bottle of canola oil with my sister-in-law, Karen Joe.

Ingredients

Water, 1 cup and 2 tablespoons

Oil, 2 tablespoons

Sugar, 2 tablespoons

Bread flour, 3 cups

Dry on...