Boil a chopped head of escarole for five minutes then run under cold water to stop the cooking, drain and set aside. Saute a minced garlic clove in olive oil for a minute, then add a can of drained and rinsed cannelini beans to it, cook for another minute, then add a cup of chicken stock (I boiled four cups of homemade stock down to one and used it), the escarole, and salt and pepper. Cover and cook for five minutes and serve with grated Pecorino Romano.
For the bread I used a food processor to mix together a half teaspoon each of salt and sugar to one cup of 100 degree water, then added one packet of active yeast, and then two and a half cups of bread flour, and mix until it forms a ball. Put the ball in an oiled covered container for two hours and let double in size, then take it out, flatten it and let it sit under a towel for another 10-15. Fold over lengthwise twice and seal, pinch the ends and with the seam on the bottom put on parchment paper on a baking sheet over a water bath in the oven for 30 minutes at 425. Spray the top as needed with water to keep from burning.
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