Artisan Bread

  • Want to try an easy bread recipe? No kneading, no fuss! You will love it…

1. In your Kitchen Aid, or Large Mixing Bowl Combine :
1 1/2 Tablespoons yeast ( or 2 packets)
1 1/2 Tablespoons kosher or coarse sale
6 1/2 cups flour (I use half all-purpose half bread flour)
2. Then, add in 3 cups luke warm water. Do not kneed, just mix, until you have a gooey stick mixture.
3. Dump dough into a 5 quart bowl that has a lid & let it rise. Cover with the lid but do not seal as it might burst with pressure! 
4. After 2-5 hours of rising (depending on temperature of your house)  cut off a 1 pound chunk. Flour dough chunk and hands. Gently stretch the surface of the dough around to the bottom on all 4 sides to make a smooth ball. Let the dough rest and rise for about 40 min. (If you are using dough a few days old it may not rise as much)
5. After 20 min of dough rising, preheat oven to 450Β°F. Place an empty broiler tray for holding water on any other shelf that won’t interfere with the rising bread.
6. Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Slash a quarter inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife.
7. After a 20 min preheat you’re ready to bake, even though the oven thermometer won’t be at full temperature yet. Put your loaf in the oven. Pour about 1 cup of hot water (from the tap) into the broiler tray and close the oven to trap the steam.
8. Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch.

The rest of the dough can be stored in the fridge in your lidded (not airtight) container and used over the next 14 days. The flavour and texture improves, becoming like sourdough. 

Enjoy with some yummy Pasta or with your favorite cheese!

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