Around 2:30 yesterday afternoon, Victor asked what I was planning for dinner… I had taken a pork tenderloin out of the freezer and was going to braise it with some cherry tomatoes. He said how about some pasta? and I immediately said yes. He then said we needed bread…
Fresh bread usually takes a few hours to do – mixing, kneading, multiple risings – but I do have a couple of James Beard recipes that can be done quicker…
James Beard is definitely one of my culinary heroes. He just had the right attitude…
James Beard Single Rise Loaf
- 2 package of active dry yeast
- 1 tbsp sugar
- 2 tsp salt
- 1/4 cup olive oil
- 1 1/2 cups warm water (100-115 degrees)
- 3 to 3 1/2 cups all purpose flour
- 1 egg white beaten with 1 Tbsp water
- course salt, sesame seeds, poppy seeds
In a large mixing bowl combine yeast and sugar. Let proof about 5 minutes. Add oil and 1/4 cup water. Mix.
Add salt. Add 1/2 cup of flour and continue mixing. Slowly add remaining flour.
Knead for several minutes until the dough springs back and is satiny and smooth. It is a fairly wet dough.
Form into a loaf about 20 to 22 inches long, let loaf rest about 20 minutes.
Brush lightly with egg wash and sprinkle with salt or seeds.
Bake in a preheated 300°F oven about 55 minutes.
Fresh bread in less than 90 minutes… I didn’t do the egg wash on this one…
While the bread was cooling, Victor went to work…
Olive oil, garlic, fennel, anchovies, crushed red pepper, oregano, and cherry tomatoes, along with a pinch of salt and pepper.
It took longer to boil the water than it did to make the sauce.
Totally delicious.
We do feel it’s important to eat well during a pandemic.
We’re selflessly doing our part…