I know I know, this bread is seen on every blog, but that’s no reason for me to not share it with my friends who are not food bloggers and who are not familiar with baking bread that is crusty and requires NO KNEADING. Yes, it’s mix and go, and now you all know my secret. But, this secret should not be kept. I am the master of short cuts. I like to move like a whirlwind in the kitchen. I like “no brainer” cooking, and now there is “no brainer” bread baking.

I can start making three or four courses for a party or family gathering and as an afterthought, get out a big plastic bowl and throw in some flour, yeast, salt, and water and in less than five minutes make four loaves of bread. If I need to be creative, I can chop up some rosemary, as seen in the lead photo, or top with sesame seeds.

I have seen some pretty fabulous bread baking groups here in food blog world and I am super impressed. I don’t have the time to join, because it would take my brain in a whole new territory of learning. I can’t do anything casually, and I would be studying every word of every page of the bread baking books and googling for hours to understand starters, the holes in the crumb of the bread and why bread made over two days is God’s gift to our taste buds. I’ll still have to purchase those specialty breads. I just can’t give that piece of my brain away, at least not right now. My life is going is so many directions and I can do all I can to make simple five ingredient improv meals and stay committed to my Whisk Wednesday french food cooking group. I want to learn it all, but right now I’m more focused on top of the stove.

The good news is that I can still enjoy a fresh loaf of bread that my friends and family marvel at because this book has made it possible for me to bake crusty bread that doesn’t require much attention. All you need is a big plastic container, a good baking stone, and an oven that you are willing to turn to 450 degrees.

It is so like me to change the master recipe and add a little sugar to it, but other than that, this is the master recipe. I could print the recipe, but I can’t do it or the pictures justice. You need to get the book, as there are so many bread options that you can be successful at.

My baking tips:  Invest in a pizza peel and baking stone. Use lots of corn meal. Brush each loaf with egg white before baking to get a nice golden tone. Add a little sugar to the dough. I’m not sure why, but it seems to make a difference in flavor, and I got used to that from a french bread recipe I used to make. Don’t be afraid to use a lot of flour to form the bread. Vary the types of loaves you make. The book shows a boule (a round loaf) in the master recipe, but you can shape baguettes or rolls. Don’t leave out the cup of water on a tray in the oven for steam. This is the secret to the crustiness. Use different types of flour. White whole wheat is an excellent choice. Add olives, or finely chopped fresh herbs (rosemary is our favorite). Top the bread with cinnamon sugar before baking for a great breakfast treat. The dough will stay in the fridge for up to two weeks. I have taken the dough from the master recipe and rolled flat to make a simple flat bread.

Here are a few pictures of various times I have made the bread or pizza dough out of the book. We are ruined for good pizza, but we use the pizza dough recipe, roll it thin and bake it an a very hot oven, and we swear we are back in Italy.

Artisan bread with Bolognese Sauce (coming soon)

Artisan Bread Master Recipe goes on a picnic

PIzza Recipe (coming soon)

Flat Bread with lollipop lamb chops

Flat Bread with Arugula Salad

Recipe (I recommend the book; this is a quick explanation of recipe).

Ingredients

Makes four 1-pound loaves. The recipe is easily doubled or halved.

 

3 cups lukewarm water

1-1/2 tablespoons granulated yeast (1-1/2 packets)

1-1/2 tablespoons kosher or other coarse salt

6-1/2 cups unsifted, unbleached, all-purpose white flour,
     measured with the scoop-and-sweep method

2 T sugar (my addition, not in original recipe)

2 T finely chopped rosemary (optional)

Cornmeal for pizza peel

The scoop and sweep method means measure one cup at a time, merely sweeping with knife. Do not pack flour in a large measuring container, as that will yield too much flour in the recipe.

I add 2 T of sugar (my mother recommended)

Mix in large bowl with a wooden spoon. Allow to sit for at least 2 hours.

Shape into loaves. Allow to rise for 40 minutes minimum.

Using plenty of flour, make slices into bread using a serrated knife.

This is when I brush away the flour and use egg white so bread bakes a golden brown.

Bake in hot oven in shelf in middle, 450 on baking stone for 25 minutes.

Place bread in oven. Shut door. Open door and put one cup of water onto a tray that has been placed on any other shelf.

The hard part:  Allow to cool for 15 minutes before cutting.

There is a lot of information in the book that I think will be useful.

Here are some other dishes you may like.

Split Pea Soup with Portobella                                     Bucatini with Roast Tomatoes    Fennel & Orange Salad

Key Words:  Artisan Bread in Five Minutes a Day, Rosemary Bread, Baked Goods

Spinach Tiger Entry  60- Angela Roberts,  Rosemary Bread (Artisan in Five Minutes)

All original content (outside of adapted recipe) copyright © 2009 Angela Roberts, All Rights Reserved