A reader of my post for Easy Italian Bread asked for a series of pictures showing the work in progress.  I made a fresh batch this morning and have posted pictures that I hope will be of some help in making this very easy bread.  It’s essential that you use a fast-rising yeast (Fleischmann’s Rapid Rise in the U.S., Quick Rise in Canada).  Click on a picture to enlarge it.

Dry ingredients in the large bowl of an electric mixer:

After adding 130 degree F water and oil, insert dough hook and beat at medium speed for 3 minutes.

Add remainder of flour gradually until dough is elastic and not sticky.  You may need a bit more flour.

With floured hands, place dough on a floured board.  Add enough flour to shape into a mound and cover with a towel to rest on the board for 10 minutes.

Divide dough in half and roll each into a long, narrow loaf.

Place loaves on greased baking sheet, allowing room on all sides of each loaf.

Cover and let rise in a warm place that is free of drafts.  I set mine on my microwave which is under a cabinet overhang.

After 30 minutes rising time, the bread should have doubled in height. 

Brush with water, cut diagonal slashes with a serrated knife and bake in a preheated 375 degree F oven for 20-25 minutes. 

Cover with a towel and allow to cool on a wire rack.

This makes two very good, fast and easy rustic loaves of bread.