Sunday, November 27, 2011

Quick Artisan Bread

I am a HUGE fan of homemade bread!  And Artisan No-Knead bread it some of my very favorite!  It is SUPER easy (it only has four ingredients) and it's crusty on the outside and soft and chewy on the inside.  Can you say perfect!  The only downside it that the recipe I have already posted takes 18-24 hours to proof before you can bake it.  And lets be honest, I usually don't think that far in advance to start it.  So, you can imagine my excitement when I found this recipe here.  I have made it 2 or 3 times in the last couple of weeks and I think it is just as good as that other recipe AND it only takes a fraction of the time.  Total bonus!  

Quick Artisan Bread
(1 large loaf)

3 cups flour
2 1/4 t yeast
1 1/2 t salt
1 1/2 cups water

Combine flour, yeast and salt in a large bowl.  Add 1 1/2 cups water and stir until blended; dough will be shaggy.  Cover the bowl with plastic wrap.  Let the dough rest for about 4 hours at warm room temperature, about 70 degrees.

Lightly oil a work surface and place dough on it. Fold the dough over on itself once or twice and then shape into a rough ball.  Cover loosely with plastic wrap and let the dough rest for 30 minutes.

At least 30 minutes before the dough is ready, heat the oven to 450.  Put a 6 to 8 quart heavy covered (oven safe - cast iron, enamel, or ceramic) pot in the oven as it heats.  When dough is ready, carefully remove the pot from the oven.  Slide your hand under the dough and place it into the hot pot, seam side up.  Shake the pan once or twice if the dough id unevenly distributed; it will straighten out as it bakes.

Coven the pot with the lid and bake the bread for 30 minutes, then remove the lid and bake for another 10 to 15 minutes, until the loaf is beautifully browned.  Cool on a wire rack.

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