Monday, April 11, 2011

Fresh Artisan Bread

Fresh Artisan Bread
3 C. warm water
1 1/2 T yeast
1 1/2 T coarse salt
6 1/2 C. flour
Mix the water, yeast, and salt together, then add the flour and mix (I use my Kitchen Aide with a dough hook) Let the dough sit at room temp for 2 hours. After that you can save the dough (loosely covered) in the refrigerator for up to 2 weeks. Whenever you want some fresh homemade bread, you just cut off a chunk of dough, shape it, let it rest at room temp for 40 min and then bake it at 450 for 30 min.
The bread tastes great plain but you can also add herbs and such to the dough to add a little variety.

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