Easy Italian Loaf

Easy Italian Loaf

Ingredients:
1 package (¼ ounce) or 1 scant tablespoon active dry yeast
1 teaspoon sugar
1 cup warm water (105° to 115°F)
2 to 2½ cups bread flour
2 tablespoons olive oil
1 teaspoon salt

Directions:
IN A LARGE BOWL, combine the yeast, sugar, and water. Let stand until the yeast begins
to bubble, 5 minutes. Add 2 cups of the flour, the oil, and salt and stir until a shaggy
dough forms.
Transfer the dough to a food processor fitted with either a dough blade or steel blade.
Process, adding more flour if necessary, until the dough forms a ball that spins around
the bowl 20 to 25 times. The dough should be soft to the touch.
Transfer the dough back to the first bowl, cover, and let rise until doubled in bulk, 30
to 45 minutes. Lightly grease a baking sheet.
Turn the dough out onto a lightly floured surface and shape into a 12"-long oblong
loaf. Place on the baking sheet. Using a razor blade, French lame, or sharp knife, make
¼"-deep slashes along the length of the loaf on the top. Cover and let rise until almost
doubled in bulk, 45 minutes to 1 hour.
Meanwhile, preheat the oven to 400°F.
Brush the loaf with water and bake until golden brown, 18 to 20 minutes. Transfer to a
rack to cool.
soup
SENATE BEAN SOUP
A VERSION OF THIS CLASSIC BEAN SOUP HAS BEEN SERVED IN THE US SENATE DINING ROOM
FOR MORE THAN 100 YEARS. IT CAN BE MADE WITH NAVY BEANS OR GREAT NORTHERN
BEANS. THE TRADITIONAL RECIPE CALLS FOR A CUP OF MASHED POTATOES TO THICKEN THE
SOUP, BUT 2⁄ CUP OF INSTANT MASHED POTATO FLAKES DOES THE JOB, TOO. THE MEATIER
3
THE HAM HOCK, THE BETTER HERE.
Makes 8 servings