Think you can’t make bread?  Well…maybe you’re right. I mean, you know yourself pretty well, I’m sure. But, if you’re willing to give it another shot may I suggest this super duper easy artisan bread recipe?  I literally made two full loaves within a few hours. |Would have been less if I had a proper oven.| I made these two loaves thinking I’d use them both for my Thanksgiving soiree.  And just like all my best laid plans, I ate it. I ate an entire loaf by myself before Thanksgiving ever begun.

I think that is a testament to how delicious this bread is. However, it might just be a testament to my lack of self control.

Ingredients: 

• 1 1/2 cups warm water
• 1 package yeast
• 1 teaspoon salt
• 3-3 1/2 cups flour |can use either AP or White Whole Wheat|
• handful of cornmeal to coat the pan
• |optional| spices and garlic salt

Directions:

1. Dump your yeast into the warm water. Make sure its warm enough to wake up the yeast but not scalding so it doesn’t kill it. Wait five minutes or so
2. In a large bowl, sift in your flour and salt. Start with only 3 cups. |If you are adding a spice mix do it now. For my second loaf I added dried basil, oregano and garlic salt.|  Make a well and add your yeast water. combine until it forms into a ball and is only slightly sticky. Continue to add flour in small amounts until you get a good texture that is not too sticky. It should maintain a ball shape on its own when ready.
3. Leave in the bowl and cover with a warm towel or plastic wrap. Leave for up to 1- 2 hours, until it rises and starts to fall back into itself.
4. Preheat your oven to 450 degrees. In a pie or cake pan, add your cornmeal to the bottom to prevent sticking. Form the dough into a squashed ball (called a boule if you’re being fancy).  Dust with flour and make some slashes across the top.
5. Bake around 20 minutes.

Recipe slightly adapted from: Cafe Art Haus