Friday, February 25, 2011

Momma makes the bread around here!

mmmmmm!  My home smells so yummy!  Fresh bread is the best :)
Here's the recipe I used:

French Artisan Bread

3 cups of lukewarm water
1 1/2 tablespoons active dry yeast
1 1/2 tablespoons coarse salt
6 1/2 cups all-purpose flour

Grab a very large mixing bowl, or a large container that you can cover. In it, mix the water, yeast, and salt. You don’t even have to heat up the water to a precise optimal temperature for the yeast. I’ve even used just regular tap water, and it’s worked well for me. Just let that sit together for a while (you don’t have to wait for the yeast to dissolve completely), then dump the flour all at once and stir with a wooden spoon. You don’t need to knead this, and you’re not looking to make it come together into a dough ball. You just want everything mixed well, with no streaks of flour left, and you’re done.

Leave it in your container, covered (but not airtight, or it’ll pop), for a few hours. When it has risen and then deflated a bit, your dough is done. It’s ready to be used or stored in the refrigerator.

To bake the bread, just grab some dough (they recommend a chunk about the size of a grapefruit). Dust your hands with flour to help prevent sticking, and gently pull the sides of the dough toward the bottom, rotating the dough, until you get a roundish shape with a smooth surface. It should only take you about a minute or less to do this. The dough won’t be entirely in the bottom, where it may look bunched up, but don’t worry about it.

Put it on a pizza peel that’s been dusted with cornmeal to prevent sticking, and let it rest for at least 40 minutes. No need to cover it. If the dough has been refrigerated, it helps to let it rest a little more, until it’s no longer chilled.

Twenty minutes before you are ready to bake, put a pizza stone in the middle rack of your oven, and put a broiler pan in the bottom rack. Preheat your oven to 450 degrees. Dust some flour on the top of your loaf, and make your pretty slashes, about 1/4-inch deep.

After twenty minutes of preheating, it’s time to bake. (You can put the bread in after 20 minutes, even if your oven hasn’t reached 450 degrees yet.) Slide the loaf onto the baking stone, and then quickly pour 1 cup of hot tap water into the broiler pan. Then quickly shut the oven door to keep the steam inside.

Bake for 30 to 40 minutes, until you get a nice brown crust. 

This makes a LOT of dough!

I thought it was going to come out of the dish!

'about the size of a grapefruit'

I was out of cornmeal, so I used flour.

This is how much dough I had left after making one loaf.

I probably could've left it in the oven just a bit longer...

The end result. Delicious!
Soft on the inside and crusty on the out!


MrsSMS523 said...

I really want to try this now. You make it look and sound so easy!!! The finished products looks like restaurant bread... you just need some olive oil and whatever else they mix into it for dipping!

jill patrick said...

Nate says..."Thanks for sharing, I will make my own" in a pouty voice) You can make this next time I come up or you come here! It makes me hOOngry. =)

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