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Here’s the promised Tuscan bread recipe. The original version I used came from a long-forgotten cookbook that I’d borrowed, but I don’t think I’ve made many adaptations other than dissolving the yeast and sugar in the full 2 cups water rather than in 1/2 cup water which is later added to 1 1/2 cups.

We can safely assume that the method here isn’t authentic, seeing as it uses a food processor, but its simple ingredients are, I believe. The Tuscans, though, eschew salt.

Tuscan bread

• 1 envelope active dry yeast
• 1/2 teaspoon sugar
• 2 cups warm water (115 degrees)
• 4 cups (or more) unbleached all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 teaspoon salt (see note)

1. Stir yeast and sugar into water. Let stand till foamy and dissolved.
2. Combine unbleached flour, whole wheat flour and salt, if desired, in bowl of food processor fitted with steel blade. Pulse a couple of times to blend.
3. With motor running, pour yeast mixture into processor; process until mixture forms a ball. Mixture will be quite soft. If no ball forms after 1 minute, add flour 2 tablespoons at a time until ball forms.
4. Remove dough from processor, and put on well-floured surface. Knead a few times, until smooth. It will remain quite moist and somewhat sticky.
5. Place dough in oiled bowl, and turn to coat. Cover bowl with plastic wrap and place in warm place until dough doubles in bulk, about 1 1/2 hours.
6. Punch dough down. Divide into two portions, and form into two 14-inch long loaves on floured baking sheet. Cover with towel, and let rise 30 minutes in warm place, until almost double.
7. Bake 40 minutes at 400 degrees, or until nicely browned and bottom sounds hollow when thumped. Cool on racks. Makes 2 loaves.

Note: Tuscan bread traditionally uses no salt. I like a little flavor boost from the salt, but if the bread is to accompany a highly flavored or salty dish, you might be sure to skip it.

You really can’t beat it for simplicity of preparation, and I find the bread very satisfying. Try it, and let me know what you think.