Wednesday, March 13, 2013

Easy No-Knead Artisan Bread

I've made this bread multiple times already but finally it lasted long enough for me to remember to get a picture (although you might have noticed that there's an end cut off above so it didn't take us long to dive in...).  This is such an easy recipe and the result is a crispy-on-the-outside, soft-on-the-inside bread.  It's a no-knead bread that doesn't require a 12 hour rise (because I sometimes don't plan that far in advance) and the dough can even be stored in the fridge for several days until you're ready to bake it.

I also love the size of this bread.  It makes a small loaf which is perfect for us but if you want a larger loaf, you can just double the recipe below (provided you have a big enough pot).  You could also make more dough and then just cut off and bake whatever size piece you'd like.

Oh, as a note, I originally didn't slash my dough before baking it because I figured it would deflate.  However, it seems that it bakes up much nicer and crispier for me when I did start making the shallow cut -- I have no idea why this is but that step seems to be there for more than just looks!

Easy Artisan Bread
Taken from: An Oregon Cottage
Makes 1 loaf (could easily be doubled or tripled; again, it stores in the fridge for up to 7 days)
  • 1 cup warm water (between 100-100 degrees F)
  • 1 tsp yeast
  • 1 tsp sugar (you can omit if using instant yeast)
  • 3/4 tsp salt
  • 2 cups + 2 Tbsp flour (I typically use 1/2 cup all-purpose, 1/2 cup whole wheat and 1 cup + 2 Tbsp white whole wheat)
  1. Put the yeast, sugar and salt in a bowl and add the water.
  2. Add all the flour and mix well.
  3. Put in a bowl and cover with plastic wrap (not airtight). Let set at room temperature for about 1-1/2 hours.
  4. Put in the refrigerator for up to 7 days.When ready to bake, place an enameled dutch oven, with lid, in a 450 degree oven. Dust the dough with flour and using well-floured hands, shape gently into a ball and place on a piece of parchment paper resting on a cookie sheet. Dust the top with more flour.
  5. Let sit on the counter 30 minutes. Then slash the top of the loaf with a serrated knife.
  6. Transfer the loaf to the hot dutch oven using the edges of the parchment, replace the lid, and cook for 15 to 17 minutes.
  7. Remove lid and continue to cook for another 15 to 17 minutes, or until loaf is a golden brown.
  8. Remove to a cooling rack (it says you should wait for 30 to 60 minutes before cutting but who can resist fresh baked bread?).


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