Monday, March 7, 2011

Recipe Monday-Artisan Bread

Today's recipe is for artisan bread from the cookbook,Artisan Bread in 5 Minutes a Day by Jeff Hertzber & Zoe Francois

I make this bread at least once a week making 2 loaves at a time. My family absolutely loves this bread and I love that I know exactly what is in it.

Artisan Bread

3 cups warm water

6 1/2 cups flour

1 1/2 tablespoons yeast(2 packets)

1 1/2 tablespoons kosher salt

Mix it all in a 5 quart container cover (not airtight) & let rise for on counter for 2 hours. Just mix until all the ingredients are combined-don't over work it.
Just after being mixed
Refrigerate for 2 hours after that.

You can mix by hand or using a stand mixer. I use the paddle attachment instead of the dough attachment. I just like how it works better.

After sitting on counter for 2 hours

When you are ready to cook pre-heat oven with baking stone* in it to 450 degrees.
Cut a grapefruit sized amount of dough and form a ball.
Let sit on a floured or corn-mealed pizza peel if you have one-if not a floured cutting board will do just fine for 20 minutes. Cut 3 slits on top or make a criss cross pattern on top of bread. Cook for 1/2 hour

* I don't own a baking stone so I bake my bread on an upside down cookie tray and have had no problems

Just before going into oven. I haven't made the slits yet

Bread comes out crispy on the outside and doughy heaven on the inside. 

Just out of the oven

The recipes states that you can keep the dough refrigerated for up to 2 weeks. I never keep the dough more than 2-3 days as it gets too much of a sourdough flavor after that.

1 comment:

  1. That bread looks amazing! I love bread recipes. I posted an excellent recipe for my famous Sourdough bread on my blog. (OK, it's famous with my 12 kids anyway...and their friends...and my dad...) Give it a try and let me know if you like it.


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