Five Minute Artisan Bread
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A quick and delicious everyday bread is just ahead
I know people will say, “Dave, you graduated from The Culinary Institute of America. Of course you can make great bread.” Well they didn’t teach us this one, that’s for sure.
First let’s clear something up. It’s not five minute artisan bread. It’s more like 20 minute bread. But the beauty is it’s so simple to make there’s no reason not to. The only equipment you need is a cutting board, a pizza stone (maybe), and a 6 to 8 quart Tupperware tub or similar. The recipe pretty much says it all but here are some tips.
- Letting the dough sit in the fridge overnight allows the flavor to develop more. This batch makes about four loaves so it should get better each time you make it. That’s right..it’s a two day process, but still only about 20 minutes of time.
- When you take your hunk of dough out of the Tupperware make sure your hand is covered in flour. The dough will be somewhat sticky and this helps a lot.
- If you don’t have a pizza stone use a cookie sheet pan turned upside down. It’ll work, just not as good.
- The water in the oven thing. It’s for a better, crispier crust. Don’t have a loaf pan? Put the water in the broiler pan instead.
- Put the leftover dough back in the fridge for tomorrow or later. It’ll last up to 14 days.
- Make sure you have plenty of olive oil, dried herbs, and a bottle of wine. You’ll probably eat the whole loaf in one sitting.
This is a master recipe. I just made another batch with steamed, chopped spinach and Feta cheese. Use one cup of steamed chopped spinach and 1/4 cup of Feta. Add them to the yeast, salt, water mixture before you add the flour. Done. Two different loaves with one recipe. Ya’ gotta love it.
That’s it. It really is that simple. Here’s some pictures of the process.
- 6½ cups all purpose flour
- 1½ tablespoons instant yeast
- 1½ tablespoons kosher salt
- 3 cups warm water, about 110 degree F
- Mix the yeast, salt, and water in the bowl of the mixer. Whisk it a little to combine well. Let it sit while you measure the flour.
- Measure out the flour.
- Add the flour to the mixer and mix on low with the dough hook. It's going to take few minutes for every thing to mix up.
- Once everything in mixed up dump it in your Tupperware tub and cover but don't seal it completely.
- Let rest until doubled in size then put in the fridge overnight.
- Next day chop off a hunk a little larger than a grapefruit. Flour your hands so the dough doesn't stick to you.
- Dust the cutting board with cornbread mix or flour.
- Shape it into a round loaf. The bottom will look a little rough. Don't worry, you'll get the hang of it in a few loaves.
- Put the loaf on the board and let sit for 40 minutes. At twenty minutes turn the oven on to 450F.
- Dust the pizza stone with cornmeal or flour and slide the loaf onto the stone.
- Off to the side of the bread add a loaf pan or something similar with about 1½ cups of hot water.
- Close the oven door and bake for 25 to 30 minutes.