Pouring Rain and Making Bread

It's been pouring rain for most of the day with a risk of a thunderstorm. It's the first time it's really rained since I got here. I planned on going for a run this morning, but since the weather was not cooperating, I made Mediterranean Olive Bread instead! This was my first attempted at making bread without the assistance of a breadmaker or electric mixer. I actually kneaded the dough by hand!! I found out it's not easy, but it does make for a good arm workout. The recipe was pretty easy:

3 cups bread flour
2 teaspoons active dry yeast
2 tablespoons white sugar
1 teaspoon salt
1/2 cup chopped black olives
3 tablespoons olive oil
1 1/4 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal

(I also added basil and oregano).

1. In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water.
2. Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.
3. Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size.
4. While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 475 degrees F (260 degrees C).
5. Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
6. Bake loaf at 500 degrees F (260 degrees C) for 10 minutes. Reduce heat to 350 degrees F (190 degrees C). Bake for 30 more minutes, or until done.

I hope it tastes good!

--Cassandra