Friday, 17 June 2011

Easy Artisan Bread Recipe

Last weekend for some reason I got the notion to make some bread. Perhaps this was as an excuse to lay down my crochet hook for a few hours – which didn’t really happen. Anyway I found this really simple recipe which is so easy to make the only real ingredient required is patience. Anyone who knows me knows that patience is really not my virtue and even I managed this and the results were quite tasty.
I didn’t include any of the herbs as I wanted to see how it tasted before introducing other flavours. It came out really well and next time I would use strong white bread flour rather than just plain flour. Anyway if you need some inspiration for something to do over the weekend give it a try.
  • 3 cups all-purpose flour
  • 1 teaspoon active dry yeast
  • 2 teaspoons salt
  • 1 2/3 cups warm water (110 degrees F/45 degrees C)
  • 1 teaspoon chopped fresh rosemary (optional)
  • 1 teaspoon chopped fresh thyme (optional)
  • 1 teaspoon chopped fresh sage (optional)
  1. Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours.
  2. Generously flour a work surface. The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball.
  3. Liberally flour a kitchen towel (do not use terrycloth). Place the dough ball on the floured towel. Cover with another floured towel. Let the dough rise for about two hours [see footnote].
  4. Preheat an oven to 450 degrees F (230 degrees C). Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat.
  5. Carefully remove the hot baking dish from the oven. Remove the lid and gently turn the dough ball into the ungreased baking dish, seam-side up; shake the dish so the dough is more evenly distributed.
  6. Cover and bake for 30 minutes. Remove the lid and bake until the crust is golden brown, 15 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing.
Source -
While I was busy being patient I managed to get another granny square blanket finishes. A welcome ray of sunshine.
Anyway whatever you are doing this weekend have a great one.


bicocacolors said...

happy weekend to you too!!!!

greetings from Spain,

Pammy Sue said...

Love your new yellow Granny! You make so many blankets. What do you do with them all?

The Sunroom said...

Pammy Sue,

Most of the blankets ultimately end up sold but some I just never want to part with, there are only so many blankets a girl needs :-) I often make them in order to write the pattern or as commissions but the majority end up in my Etsy shop.