Saturday, February 26, 2011

Easy Artisan Bread

I saw a post for this bread on one of my favorite blogs, Frugal Living NW. It looked so easy I had to try it. Here's how it went.
Easy Artisan Bread
yields 3 loaves

3 cups luke warm water
1.5 Tbsp active dry yeast
1.5 Tbsp coarse salt or Kosher salt, or 1 Tbsp regular salt
6.5 cups all purpose flour (I used half white flour, half wheat flour)

1. Dump all 4 ingredients into a large container. The instructions suggested a large ice cream container since it has a lid and you'll need to punch holes in the lid later. I just so happened to have a spare one of these hanging out in the cupboard, so voila! Using a wooden spoon mix it all together really well until the flour is all mixed in.

2. Put the lid on (with holes punched in for gas expansion) and let it sit in a warm spot for 2 hours. Pretty easy so far, right?

This is what it will look like at the end of the 2 hours. It will have expanded to fill the container and will look nice and bubbly.

3. Shape the dough into three loaves. Make sure your hands are well floured or else you will become one with the dough. Each loaf should be about the size of a grapefruit and nice and smooth.

At this point you can wrap the other two loaves and stick them in the fridge for 1 to 3 days or freeze them for later. I didn't have foil to wrap them so I wrapped them in parchment paper.

4. Using a serrated knife, slash the top a few times. Place the loaf on a piece of parchment paper on a baking sheet and let it "rest" for 40 minutes. For an added artisan look you can roll the bottom of the loaf in cornmeal.

Place a shallow pan (like a cake) pan in the oven and fill it with water to create steam. Bake in a 450 degree oven for 30 to 35 minutes until the outside is golden brown and it sounds hollow when you tap on it.

And there you have it. Homemade bread in four steps. If you want to see the post I read to get the instructions go here.

If you want more bread recipes like this one, check out the book at

In the meantime, enjoy!

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