Monday, February 18, 2013

Artisan bread

I have been wanting to tackle this for a long time, but I have been apprehensive to even begin. This was made possible with the help of a friend. Take a try at this wonderful recipe!

1 1/2 cups Luke warm water (105 degrees)
1/2 tsp granulated sugar  
1 packet yeast
1/2 table spoon salt
3 1/4 cups of unbleached all purpose flour 
Cornmeal for dusting pan

Add sugar and yeast to water. Let sit for 1 minute. Add flour and salt. Mix with wooden spoon until there is no sight of dry patches. Place dough in large enough container for tripling the size after initial rise (about two hours). Cover container with plastic wrap or a lid which is NOT air tight.

Let sit in a warm place on your counter. Preheat oven 350 degrees 15 minutes before baking. Place a cookie tray half full with water on lower rack in the oven two minutes before bread dough goes in. This will help with crusting. After the two hour rise, flour your hands before handling the Dough. Cut dough into desired sizes. Sprinkle cornmeal on a heavy cookie sheet. Roll each piece into desired shape. Keep flouring hands so dough is easy to work with. Let it sit for ten minutes before placing in the oven. Create those cuts on the Dough by using a kitchen scissors, clipping two inches Into the dough. That will give the open-cut design. Let sit for ten minutes. Dough will rise a little. Place in oven and bake for 25 to 28 minutes. Serve warm, not hot. Five minutes after coming out of the oven. Serve with flavored butter.

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