Ingredients
-- 1 1/2 Pound Loaf --
For the biga starter
3/4 cup water
1 1/2 cups bread flour
1/2 teaspoon bread machine yeast

For the dough
1/4 cup water
3 tablespoons olive oil
1 1/2 cups bread flour
2 teaspoons sugar
1 teaspoon gluten
1 1/2 teaspoons salt
1 3/4 teaspoons bread machine yeast

-- 2 Pound Loaf --
For the biga starter
1 cup water
2 cups bread flour
1/2 teaspoon bread machine yeast

For the dough
1/2 cup water
1/4 cup olive oil
2 cups bread flour
1 tablespoon sugar
2 teaspoons gluten
2 teaspoons salt
2 teaspoons bread machine yeast

Instructions
1. To make the biga starter, place starter ingredients in the bread pan. Program for the Dough cycle and set a timer for 10 minutes. When the timer rings, press Stop and unplug the machine. Let the starter sit in the machine for 12 to 18 hours.

2. To make the dough, with a rubber spatula, break up the starter into 6 or 8 pieces and leave in the machine. Place all the dough ingredients in the bread pan. Set crust on dark and program for the French Bread cycle; press Start. The dough will be moist and smooth, but flaccid.

3. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.


Comments
This recipe is from my best beloved bread machine cookbook - The Bread Lover's Bread Machine Cookbook.  I love breads that use a starter but I’ve never had the motivation to keep up with a proper sourdough starter.  This, however, is an extremely easy starter-based bread to make and has great flavor.

Shown here with Bread Machine Sweet Potato Bread.   (Olive Oil Bread is on the right.)