Italian Bread

Ingredients:
1 packet of yeast or equivalent (I'm soooo past buying packets, I bake too much so now I buy it in larger quantities in jars)
1 T sugar
1.25 cups warm (not hot!) water
1 t salt
3-3.5 cups of flour (I use bread flour but I think all-purpose works fine too)
small amount of olive oil

Mix yeast, sugar and warm water in bowl. When yeast starts to bubble, add 1 cup of flour and the teaspoon of salt and knead (or use your dough hook as I do). Continue adding flour in half-cup increments until you get a smooth, elastic dough. I've found the amount varies according to the weather which is kind of interesting. Knead (or use dough hook) for five minutes. Place dough in oil-coated bowl, turning over once. Cover with a towel, place in a warm spot and let rise for at least one hour. Next, punch down the dough. Roll out dough to approximately 12-15 inches by about 6 inches. Roll long side up. Pinch ends. Place in cold oven. On bottom rack of oven, place casserole dish with hot water inside. Heat the oven to 400 degrees. Continue baking for about 20 minutes. If bread is golden, it's done. Occasionally it may take a few extra minutes. Let bread cool on rack.

In Jenna's words: it's as good as QuickChek bread! lol! Gourmet, artisan bread this is not. But it is very good and makes the house smell yummy. It is so easy and is preservative-free. Not to mention, CHEAP! :)