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…