In a large bowl, combine the bread, cucumber, tomatoes, pepper, onion, lettuce and basil. Make the dressing by beating together the olive oil, vinegar, garlic, salt and pepper. Mash the anchovies and drained capers together; add to the oil/vinegar mixture
I ordinarily ignore recipe directions which call for you to seed cucumbers and tomatoes, but in this case it's a good idea; before adding the dressing, you want this salad to be as dry as possible. The dressing -- rather than any liquid from the vegetable
This traditional Tuscan bread is as simple as bread can be: it's just yeast, water and flour mixed together, kneaded, shaped and baked. Salt is the missing element here. Because Tuscans often eat their bread with very spicy main dishes, or top it with sal
Sponge 1/4 teaspoon active dry yeast 2/3 cup lukewarm (110°F) water 1 1/3 cups King Arthur Unbleached All-Purpose FlourDough 1 1/4 teaspoons active dry yeast 1/3 cup warm water 1 cup room-temperature water 3 3/4 cups King Arthur Unbleached All-Purpose Flo
Make the sponge the night before you want to make bread. Stir the 1/4 teaspoon yeast into the 2/3 cup warm water. Let stand until foamy, about 10 minutes. Add the 1 1/3 cups flour and mix well. Cover and let stand at room temperature overnight.
The next day, stir the 1 1/4 teaspoons yeast into the 1/3 cup warm water. Let stand until foamy, about 10 minutes. Add the sponge and 1 cup of water. Mix well. Beat in the flour until dough is stiff enough to knead. Turn the dough onto a lightly floured w
Turn the dough onto a lightly floured work surface without punching it down or handling it roughly. Gently form it into a large, round loaf by pulling all the edges underneath, gathering them and squeezing them together, leaving the top smooth. If you hav
Preheat the oven to 450°F. Slash the top of the bread in a tic-tac-toe pattern. If you're using a baking stone, use a peel to transfer the loaf, parchment paper and all, to the stone in the oven. Otherwise, put the pan of bread into the oven. Bake for 15