Let the Bread Machine Do the Heavy Lifting: Start by unplugging your bread machine (safety first!) and removing the bread pan. Pour in the warm milk and olive oil, then add the rest of the dry ingredients—except for the coarse salt, which comes later. Place the pan back in the machine, plug it in, and select the “Dough” setting. Hit start and let the machine work its magic.

While the dough mixes and rises, take a moment to imagine the mouthwatering scent that will soon fill your kitchen. Isn’t anticipation half the fun?

Shape Your Dough Like a Pro: Once the cycle finishes, unplug the machine again and carefully transfer the dough onto a floured cutting board. Wear oven mitts if needed; those pans can get hot!

Now comes the fun part: shaping your dough. Decide whether you want one large loaf or two medium ones. Roll the dough into a torpedo shape—think football meets baguette—or use a rolling pin to flatten and roll it tightly like a jelly roll. Pinch the ends shut so they don’t unravel during baking.

Place your shaped dough on a nonstick baking sheet, brush it lightly with olive oil, and cover it with a clean kitchen towel or plastic wrap. Let it rise for an hour while you preheat your oven to 450°F.

Score, Sprinkle, and Bake: After the dough doubles in size, it’s ready for its final transformation. Use a sharp knife or a lame tool to score diagonal slices across the top. This step isn’t just decorative—it helps prevent random cracks during baking.

For an optional finishing touch, sprinkle a pinch of coarse salt over the oiled surface. Pop the baking sheet into the oven and bake for 17–20 minutes, turning halfway through for even browning. When the bread turns a gorgeous golden brown, remove it and let it cool on a wire rack.