Working with yeast is a tricky skill to master and there’s no better way to learn that than to bake your own bread. I’ve taken an interest in bread making, although this is only the fourth type of bread I’ve ever made. The first was an attempt at dinner rolls and it was a big failure. After my first successful venture(focaccia), I realized that homemade bread is well worth the effort and it tastes a million times better than store-bought. My latest challenge was the Olive Oil Bread from Martha Stewart’s Baking Handbook.