Dissolve olive oil, honey and molasses in warm water. Stir in yeast and let sit for a few minutes to proof. Stir in salt, and flour (1 cup at a time) until you have a smooth, elastic dough that is not sticky. (I use a dough hook on my Kitchenaid Stand Mixer.)
Let rise until double in bulk. Punch down, shape into 2 loaves and place into loaf pans. Let rise until dough is approximately 1 inch above top of pan. Bake for approximately 35 minutes in an oven preheated to 350 degrees. Make sure bread is completely cool prior to storing.
2
Substitute 1 cup of unbleached bread flour for 1 cup of whole wheat flour if desired
