Handmade yeast bread in four hours

I am going to Perth tomorrow for a couple days. I decided to bake some bread before I go--last time when I got home from my business trip to Melbourne, our fridge was almost empty--MM doesn't like to cook for himself when I am away (I myself doesn't bother to do anything complex if I am alone at home, but at least I cook).

I tried another recipe from Mark Bittman's "How to cook everything vegetarian", and it turned out beautifully as well. There are only three ingredients other than flour and water: olive oil, yeast and salt. But it took quite a long time to make, although mostly of the time you only have to leave it along and let the yeast do their job. Bittman suggested to let the dough rise for a couple of hours after the dough is made and then at least another hour after the dough is shaped.

I did all that before with another recipes but there was one thing I missed out, plenty kneading. Without a food processor, he suggested to knead the dough for at least 10 minutes, which is what I did. Quite a labor I have to say, but it is worthwhile when you bite into the newly baked bread.

At least this time I remember to take a picture first :)