|Artisan Bread from The Italian Dish|
I found this recipe on Pinterest, and had to try it. IT.IS.SO.EASY. I’m talking even-a-kid-could-make-it kind of easy. I LOVE, LOVE, LOVE artisan bread. I am talking, might marry it if I could kind of love… anyway…
Artisan bread is great because it has a yummy crunchy outside and soft airy inside.
Here’s the recipe!
3 cup warm water – warmed to 100*
1 1/2 tbsp yeast
1 1/2 tbsp kosher salt
Mix until dissolved.
6 1/2 cups unsifted flour.
Mix until all flour is mixed in. Dough will be sticky. (I mixed mine in my Kitchen Aide stand mixer for about 2 minutes, it was done… easy, right.)
Place dough in a covered, but not airtight, container and let rise for 2 hours. Dough will have doubled (or more) and will start to collapse in the container.
Cut off 1/4 of the dough shape into a ball. As you are shaping it, stretch the top of the dough around to the bottom and tuck it under. This is VERY important as it creates a “gluten cloak” with a tight top surface.
|The cutting, shaping, stretching step. From The Italian Dish|
Place on GREASED wax paper. It is important to grease the wax paper, or it will stick. You can cook it on the wax paper, I didn’t, but you can.
Cover and let rise for another 30 minutes.
Preheat oven to 450* for AT LEAST 20 minutes, along with a pan on the bottom rack. This pan will be used for a “steam bath” for the bread, to help with the crunchy outside-soft inside.
** Side note… make sure the pan you preheat isn’t glass, or it will break when you pour the water in…
After the oven is preheated, place your dough on a well seasoned, and greased stone pan (found at any kitchen store, walmart, target, or Pampered Chef). Fill the heated pan with hot water, and place bread in oven on rack above heated pan.
Bake for 30-35 minutes… until bread is golden on the outside.
That’s it. Done.
The rest of the dough will keep for 14 days in the fridge… so you can have all the yummy delicious bread that you want for 2 weeks. woo hoo!!!
I’m going to buy some cheddar cheese today to try with this as a topping. My kids have requested a cinnamon version, my husband mentioned Italian seasonings, and I may try some pumpkin for the fall.