Saturday, March 6, 2010

How to have artisan bread all week

Let me show you how you can have a very special home-made bread like this every day of the week. This is easy and quick, and tastes amazing. I am quite proud of this creation.
This has been adapted from the book "Artisan Bread in Five Minutes a Day". You'll need the following:
  • 3 cups of lukewarm water
  • 1 1/2 tablespoons active yeast
  • 1 1/2 tablespoons sea salt
  • 6 1/2 cups all-purpose flour
  • a large plastic tub with lid
The ingredients above are mixed until you have wet dough. Let it rise for 2 hours in the covered plastic tub. You will have enough dough for many loaves - you can keep it in your fridge for up to 14 days.
Once the dough is ready, take a grapefruit-sized chunk, and mold it into a nice ball - no kneading necessary. Pour some corn flour on a pizza sheet and place your dough ball on top of it. Let rise at room temperature for an additional 40 minutes. Pre-heat oven to 450 degrees.
I decided to brush some butter, rosemary and sea salt on my loaf.
Make sure you cut a few lines into your loaf with a serrated knife.
Put in the oven and let bake for 30 minutes. And there you have it - a rosemary bread loaf that tastes like the one they serve at the Macaroni & Grill.


Jennifer said...

It looks amazing! I've bookmarked this post to give it a try...hopefully sometime soon.

MsAmanda said...


Meg said...

I have the book "healthy bread in five minutes a day" and I use it ALL THE TIME! :)

Noelle said...

I am making this tonight! If it turns out half as good as yours looks I will be very proud. Thanks for sharing the recipe!

Janelle said...

when you take dough out of the fridge, how long do you let it rise? do you knead it at all?

beartifix said...

45 minutes in room temperature after it's taken out of the fridge. No kneading necessary.