Step 1

Preheat your oven to 375 degrees F.

Step 2

Mix together your dry ingredients in a large bowl. Warm your milk in the microwave for about 1 minute so it is warm but not boiling, then add the warmed milk and olive oil to your bowl. Mix until it becomes a thick batter.

Step 3

Spray an 8x4” loaf pan with nonstick spray or line it with parchment paper and add the batter.

Step 4

Bake at 375 degrees for 20 minutes. Remove the bread from the oven, cover it with foil, and bake for an additional 10 minutes. Covering the bread helps to prevent the outer crust from becoming overcooked and too dense, but if you skip this step it will still turn out.

Step 5

Remove the bread from the oven. Carefully remove the loaf from the pan and onto a plate or cooling rack.

Step 6

Allow the bread to cool for at least 1 hour before slicing. The bread firms up while it cools, so if you try to cut into it too soon, you will not be able to thinly slice the bread. Anywhere from 1-3 hours works really well.

Step 7

Cut the bread into 18 slices (or fewer if you prefer larger slices) and enjoy!

Step 8

Store leftovers in an airtight container. I've found that it stays fresh for a few days, but if you want to store leftovers beyond that, keep your bread stored in the fridge to keep it fresh longer and toast it when ready to eat.