← Replies in Homemade Italian Bread Recipe

Keep in mind the oil is really only there to soften the bread and add flavor. If your dough seems like it is to wet I would recommend using the convert unit function for the ingredient list, and measure by weight. All baking is essentially just edible chemistry, especially any baking involving yeast. This means that the more accurate you are with your measurements the better your end result will be, and how easily you will be able to recreate your successes. Using volume to measure your ingredients is far to inaccurate for something like a bread dough that is the product of so many different chemical reactions happening all at once. I would personally suggest making this one more time measuring by weight. This is the way i personally make this recipe and it always comes out amazing. Having said that, thank you for the review I'm glad you enjoyed your bread.