(Photo of this "basic recipe" doubled and formed into Italian Bread loaves.)
Back in college I learned a basic "pizza crust" recipe that has become the basis of many of my bread creations. That basic recipe is:
3 cup flour
1 tsp salt
1 cup warm water
1 tbsp (or envelope) active dry yeast
1 tbsp sugar
2 tbsp olive oil
Sift the flour & salt. Separately mix water, yeast, & sugar and let bloom until bubbly. Whisk in the olive oil and then dump into the flour. Mix well and knead (either by hand or mixer dough hook). Let rise in a covered and oiled bowl 45-60 minutes, punch down to make one thick crust pizza or two thin crust pizzas. Add toppings of choice. Bake at 450°F for 15-20 minutes.
Now, morphing into more varieties.
Garlic herb bread:
Add granulated garlic, oregano, basil, rosemary about 1 tsp each) to flour. Add 3 tbsp vital wheat gluten. Set aside. Add an egg to the bloomed yeast & oil mixture and whisk to combine. Dump into flour/herb mixture, mix & knead. Allow to rise as before. You can firm the risen dough into a round peasant style loaf or roll into an oblong shape for an 8x4 buttered loaf pan. Allow to rise again for 30 minutes. Bake at 375°F for 30-40 minutes.
