.: evil jungle prince :.

Sometimes I get mad cravings for very basic things. Good, crispy, bakery-quality bread is not something I can obtain where I live. The sad fact is, outside of large cities at least, my fellow Yanks settle for extremely low quality breads -- breads normally pumped full of chemicals that make them soft and mushy so that they'll have a longer shelf life. But I've decided to stop lamenting this fact and recently took the law into my own hands by making the crispy-crusted, oven-fresh bread I've been fantasizing about. The recipe I've used for this has turned out so well that I'm only left wondering why I didn't start baking my own bread sooner?

This recipe is for a Greek-style bread, but it doesn't contain any exotic ingredients so don't let the name fool you. It's a basic, easy to make bread which comes out smelling just beautifully. The crust is crispy and the interior is fluffy soft.

1. First prepare the starter yeast by mixing 1/2 cup warm water, 1 1/2 cakes yeast (or 2 1/2 tsp dry yeast), 2 tsp sugar, 2 tsp salt, and a dash of flour. Allow this to rise for 15 mins. Preheat the oven to 350F (330F for convection).

2. Next, mix 2 1/2 cups flour with the starter yeast, 1 tsp olive oil, and an additional 1/2 cup warm water. Mix thoroughly and then allow to rise until the size doubles. (Use the bread-hook with your electric mixer as opposed to the paddle.) You can keep the bread in the mixing bowl -- just be sure to cover it with a damp cloth.

3. Briefly mix the dough again and form into a loaf, using a little flour so it doesn't stick to your hands. You can either place it on an oiled baking sheet or place it into an oiled baking pan so that it maintains its shape. Bake for 20-30 mins if using a baking pan or 8-10 mins if using a baking sheet, until the exterior forms a crispy crust.