I made bread again.

Homemade Artisan Bread | Jersey Up!

I seriously need to stop doing this.

This bread is good. So good. If you haven’t made bread before just do it.  For reals.  (Pretty sure no one else who makes their own bread says that.)  If I keep this up, it will become a regular expectation. I best be careful!

Here is the recipe again if you missed it.

No-Knead Artisan Bread
Adapted from Frugal Living NW

Ingredients
6 cups bread or all-purpose flour, plus more for work surface (I used all purpose)
1/2 teaspoon instant or active-dry yeast (I used active dry)
2.5 teaspoons salt
2 2/3 cups cool water (I ended up needing less)

Directions
1. Mix dry ingredients in a large bowl.  Add in water slowly and mix together.  Dough should be wet and sticky.
2. Cover bowl with plastic wrap and let sit out on counter overnight (12-18 hours) to allow the dough to rise.
3. When the surface is dotted with bubbles, is a darker color and smells yeasty, you are ready to form the dough!  With well floured hands and work surface, shape the dough into a ball.  You want to tuck ends underneath the dough until its rounded on top and there is a seam on the bottom.
4. Wrap dough in parchment paper and let it rise on the counter for 2 more hours until it has doubled in size.
5. You will want to preheat your oven to 425 WITH the cast iron pot and lid inside for about a half hour.  A 5-8qt size will work fine.  If yours has a plastic handle like mine, remove it.  I covered it with foil, but it still popped off.  (Seriously!)
6. Carefully remove pot from oven and plop (yes, that’s technical) your dough inside, seam side up.  It will look ugly, but don’t worry!
7. Bake for 40 minutes covered.  Remove cover and bake for an additional 10-15 minutes to get the crust nice and crispy.
8. Remove from the pot and let bread cool on a rack COMPLETELY before cutting.  Your house will smell amazing right about now, but don’t let yourself cut the bread too soon or it will be gummy.

*The bread freezes well too!  You can also let the dough rise in the refrigerator for 2-3 days if you are not planning on baking right away.  I have also split this recipe in half and made smaller loaves.  Worked wonderfully.  

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