Fast, Fresh Bread

This is an excellent loaf for days when you don't have time to wait for a preferment. The dough comes together nicely and depending on the warmth of your kitchen can be through the first rise in about an hour. While it does not give the wheat a chance to develop the flavour of a slow-rise, the olive oil makes up for it producing a nice, rich yet light loaf.

You Will Need:

2 cups lukewarm water
1 tablespoon sugar
3 1/8 teaspoons granulated (not instant) yeast
1 tablespoon salt
1/4 cup olive oil
5-6 cups bread flour


Dissolve the yeast and sugar in a large bowl with the warm water. Let proof about ten minutes. Add the olive oil and the salt. Add the flour, a cup at a time until you have a dough that can be kneaded. Remove to a board and knead about ten minutes, adding more flour if too sticky. Return dough to a greased bowl and let rise until doubled-1-2 hours depending on the temperature of your home.

Punch down dough and let rest ten minutes.

Dust a baking sheet with semolina (I prefer this to cornmeal as the texture is less coarse, but you could use either) and preheat the oven to 425 degrees F. If you use a pan for steam in the oven, heat it at the same time.

Shape the dough, dust with a bit of flour on top and cover with a cloth towel. Let rise until almost doubled-45 minutes to an hour.

Slash loaf in two long vertical cuts (rather than the sideways slashes) to help the bread expand in the oven, and create steam using whatever method you prefer. Load the bread and bake 20 minutes. Rotate pan and bake another 10-15 minutes or until bread is done. Cool on rack.