Monday, October 25, 2010

Home Made Artisan Bread Mmmmm...

I have to share this oh so easy bread recipe with you! It's perfect for those cold crisp night's where only soup and bread will satisfy. I got it from Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois! It is amazing. Check it out here!

Now your probably saying "Rachel, I have kids running around, Im dead tired, work was hard and I still have to pick cherrios out of my hair from my 1 year old; who by the way likes to put food anywhere BUT his mouth...... yada yada yada....."
To you I say this recipe is perfect. Really.
Not only does it taste great and look appealing but it takes about 15 to make and about an hour 1/2 to let rise and 30 minutes to bake. You can also store the rest of your dough in the fridge for up to 2 weeks. This makes your bread tastier as it ages and you can have it whenever you want! Oh and did I mention you don't have to knead it forever! Whoop Whoop!
It is scrump-true-less-ant! Or in other words YUMMY!
So get out there one of these chilly cold nights and bake up a storm. You'll thank me later for it!

Ingredients and Materials:
3 C of lukewarm water
1 1/2 Tbs granulated yeast (2 packets worth)
1 1/2 Tbs kosher or coarse salt
6 1/2 C unsifted, bread flour (sometimes I put in 1/2 bread flour and 1/2 wheat flour for a more hearty loaf)
Pizza Pan (I use a a pizza stone)
A glass pan with lid or Tupperware (for storing the rest of your dough)
Kitchen Aid with dough hook or Electric beaters (mixers) This will make your life ALOT easier! If your hand mixing it though and it becomes to hard for your muscles to take just get your hands a little wet and mix it together in a bowl.
Mixing and Storing your Dough
Step 1. Mix your Water, Yeast and Salt
Warm your water slightly, a bit warmer than body temperature. Add yeast and salt to water. Don't worry about dissolving it into the mixture. I usually wait until the yeast starts to bubble but you don't have to.
Step 2. Flour time
Pour your yeast mixture into a bowl. Slowly add a Cup at a time to your yeast mixture. Stirring until combined. Once your done adding all your flour you will be left with sticky wet loose dough. If you are going to bake some right then, take a pinch off and place it onto a floured surface. If your going to store it, place it into your tupperware/glass resealable dish and let it rise at room tempature for at least 2 hours and then store in fridge. Dating your container might not be a bad idea to know how fresh it is. :)
Step 3. Dusting and Shaping
Once you have your dough on your floured surface, take some flour in your hands and "wrap" your dough in it as you shape it into a ball (or whatever you want to make). It's ok if its not perfect. Once you have your shape, pull out your pizza pan.

Step 4. Rise and Bake
Once it's shaped, sprinkle your pan with cornmeal. This prevents your loaf from sticking to the pan. Place your loaf on top of the cornmeal and let rise for about an hour.

Step 5. Bake
Bake at 400* F for about 30 minutes or until it is hard to the touch and golden brown. I usually stick a knife in the middle to make sure the middle isn't gooey. Viola! Now you have an artisan bread in a jiffy!
Happy Baking! Loves!


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