In my role as "Brand Ambassador" for Le cordon Bleu Portland, I am asked to do many things outside my regular teaching schedule. Many fun things. Events, charitable donations, contests, and television cooking demonstrations are all part of the Ambassador's job. My most recent TV gigs have been regular appearances on KOIN TV's Studio 6. The hour-long format provides me the opportunity for up to seven minutes of live cooking time (a true rarity for the format), and I work with the show's producers to demonstrate dishes that strike a balance between the complexity of Le Cordon Bleu and the simplicity of the home kitchen. My personal bread recipe below was demonstated on Studio 6 last March 28 with Jenny Hansen. I call  it "Paul's Rustic Bread"...it will work for a sandwich loaf, rustic round, baguette, foccacia or pizza. My Baking colleagues at LCB scoff at a recipe being so versatile, but I will swear to the results if the user makes sure to allow 1-2 hours rising time for the dough.

Mix together: 4 cups flour (bread or AP ok), 1 Tbl instant yeast, 1 Tbl salt and 1.5 cups water. Mix 10 minutes in an electric mixer. Cover and allow 1-2 hrs to rise at room temp.

Shape into: One sandwich loaf (use loaf pan), 4 small baguettes, 2 flat foccacias (add olive oil and herbs), or 3 pizzas (knock yourself out).

Bake: After 2nd rise and proofing, bake the sandwich loaf at 400 for 1 hr, the baguettes for 20 minutes, the foccacia and pizzas for 10-12 minutes. Enjoy!