February 21, 2011

A is for Artisan Bread

I LOVE bread!  Lately, I have been on a bread baking kick (see my Bagels post).  For Christmas my mom got me the recipe book “Artisan Bread in Five Minutes a Day”  I always have dough in the refrigerator.  Let me share with you the recipe:

Artisan Bread

Yields 4 loaves
1 1/2 tablespoons yeast
1 1/2 tablespoons kosher salt
6 1/2 cups unbleached, all-purpose flour, more for dusting dough
3 cups lukewarm water (about 100 degrees)
In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).

Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.

Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.

Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.

If you still need more guidance, watch this video:  Artisan Bread Video

I encourage you to buy the book as it’s full of ideas!

Source: Artisan Bread in Five Minutes a Day


  1. There is nothing like fresh bread out of the oven!

  2. Bread really is an expression of simple ingredients, magical food. It never fails to amaze me the fantastic results that can be got by mixing flour, salt, water, yeast and a bit of TLC.


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