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.
- 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
- 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
- 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.
- 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.
- 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.
- Bake around 20 minutes.
Recipe slightly adapted from: Cafe Art Haus