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February 13, 2005 
Mark Brittman has this recipe but calls for “instant yeast” and says you can skip the rise. I just buy the 2 pound packs of regular yeast at Costco. I keep a small jar in the refrigerator and keep the rest in the freezer. Since I don’t have the “instant yeast” around I find the rising time necessary, but you can still turn out a small loaf of bread in a couple of hours that is decent and home-baked. I also make this in my KitchenAid mixer with the dough hook periodically.
2 cups flour
1 tsp salt
2 tsp yeast
1 1/4 cup warm water
In a food processor, mix the flour, yeast, and salt until blended. Add the water and mix about 30 seconds. Shape into a loaf, round or oblong, and place on a greased pan. Cover with a towel and let rise in a warm place for an hour. (You can get by with less if need be. I like to turn the oven on for a minute, then turn it off and put the bread in there to rise if I don’t need the oven in the meantime.)
Preheat the oven to 425 and bake for 30 to 40 minutes. Let sit for 10 minutes before slicing.
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