DoughSeeDough

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Artisan Bread in Five Minutes a Day

8 Comments


I’m in shock. I made bread. For the first time. And it didn’t fail. In fact, it was perfectly golden brown, with a crunchy crust and soft center. Oh my goodness. I died a little inside when I tried it. The best part? It’s so darn easy!!

This all started when Mike and I went and visited some friends a couple weekends ago. She made this bread and it was so good. Then, she shared her secret with me – Artisan Bread in Five Minutes a Day. I made their Simple Crusty Bread and the recipe is idiot-proof.

Simple Crusty Bread
makes 4 loaves

1 1/2 tablespoons yeast
1 1/2 tablespoons kosher salt
6 1/2 cups unbleached all purpose flour
cornmeal, for dusting

  1. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100°F). Stir in flour, mixing until there are no dry patches. Cover, but not with an airtight lid. Let dough rise at room temperature for 2 hours.
  2. Bake at this point or refrigerate, covered, for up to two weeks.
  3. To bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with a serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top. Sprinkle pizza peel with cornmeal and place dough on pizza peel. Let rest 40 minutes.
  4. Place broiler pan on bottom of oven. Place baking stone on middle rack. Heat oven to 450°F. Heat stone at 450°F for 20 minutes.
  5. Dust dough with flour and slash top with serrated 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.
Check it out!

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Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

8 thoughts on “Artisan Bread in Five Minutes a Day

  1. Lovely. This is what bread is supposed to look like, not the sliced and packaged cotton wool you buy in shops these days

  2. wow this looks good!1 what container do you keep it in? does it take up a ton of room in the fridge??

  3. What is a pizza peal and is it necessary?

    Thanks,
    ARRRRR

    • Hey Ash, a pizza peel is that flat, wood “shovel” that you see them use to transfer the pizzas into the ovens. It’s totally not necessary. I used the bottom of my tart pan coated liberally with corn meal and that worked just fine. Parchment paper or any other flat surface sprinkled heavily with corn meal should work!

  4. I love fresh homemade bread. It’s a luxury. I wish my husband wasn’t gluten intolerant so I could make yummy homemade bread. Gluten free bread just isn’t the same.

  5. Looks really amazing and light. Yum. I really need to start making bread again.

  6. Pingback: Homemade White Bread «

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