Not everyone has the patience to make yeast bread from scratch. All the steps seem overwhelming. But what if you could create fresh bread without so much fuss?
That’s where artisan bread comes in. You’ve seen some at the supermarket. It’s crusty and has a rustic appeal with a glorious golden top. The beauty of these types of edibles is that the dough used for creating them is very forgiving, meaning you’re more likely to experience success.
Artisan Bread
Not everyone has the patience to make yeast bread from scratch. All the steps seem overwhelming. But what if you could create fresh bread without so much fuss?That’s where artisan bread comes in. You’ve seen some at the supermarket. It’s crusty and has a rustic appeal with a glorious golden top. The beauty of these types of edibles is that the dough used for creating them is very forgiving, meaning you’re more likely to experience success.
Ingredients
- 3 c bread flour
- 2 tsp rapid-rise yeast
- 1 1/2 tsp kosher salt **
- 1 ½ cups warm (100F water)
- 1 tsp sugar
Instructions
- If you’d like to make cheese bread, fold 2 cups of shredded cheese into the dough during this step. Put the rest on t
- Put 1 ½ cups warm water into a small glass container
- Add sugar and stir
- Pour in the rapid-rise yeast and give it one stir
- Leave it for 10 minutes
- In the meantime, get out a large mixing bowl
- Pour flour, yeast, and salt into the bowl.
- Mix these ingredients thoroughly (note, this is the time to add the onion and garlic powder if you are using them)
- Slowly pour the yeast water into the dry ingredients, mixing as you go
- The dough will be sticky and sloppy.
- Cover the bowl with plastic wrap
- Leave it for three hours in a warm location (it will double in volume)
- Transfer the dough to the refrigerator overnight
- The next day, remove the dough from refrigeration an hour before cooking
- Preheat the oven to 450F
- When it comes to temperature, put your Dutch oven inside to heat up.
- Place the dough on parchment paper.
- Fold the sides gently inward four times (North, south, west, east) **
- Take the Dutch oven out and put the parchment paper holding the dough within
- Cover the bread
- Cook for 30 minutes
- Remove the cover
- Cook for 10-12 minutes more for a golden crust
- Cool at least 10 minutes before slicing.