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Wednesday, July 27, 2011

Yummy Artisian Bread

I haven't ever posted a recipe before, but this one is too good and too easy not to share. A friend of the family gave us this Artisan Bread recipe. Here is a picture of my first loaf. Boy was I surprised that a 1/4 t yeast and no second rising time would produce this kind of lift. The crust is hard and chewy and the inside is moist with big holes, just like you pay the big buck for.
Here is the top. Yes, it tastes as good as it looks.
Please make a comment if you make it and tell me what you think.

Artisan Bread

3 C Flour

1 ½ tsp Salt

¼ tsp yeast

1 ½ C Water

Mix flour, salt and yeast together in a large mixing bowl. Add water, mix until all is moistened. Cover with plastic wrap and sit on counter for 12 to 18 hours (overnight). I always make this before I go to bed at night.

Preheat oven to 450 degree with Dutch oven and lid inside oven. Any heavy cast iron lidded 3 qt or larger casserole will work. Heavily flour counter top and place dough from bowl to counter on flour. Dough will be sticky as it has a high water content so coat your hands with flour too. Gently coat wet sticky dough with flour and form into round disk, tucking edges down, ending with smooth side up. Do NOT knead. Handle as little as possible, you don't want to disturb the bubbles to much.

Sprinkle dough with corn meal top and bottom. I usually put some cornmeal in the bottom of the Dutch Oven. Place dough, smooth side up in the Dutch oven, no need to grease pan. You can make cuts on top in the dough if you want at this point. (I didn't) Place the lid on the Dutch oven and close the oven. Bake 25 minutes. Open oven and take off lid and bake for 5 minutes. Bread should be golden brown. Let rest 30 minutes before slicing.

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