Domestic

My friend Jenna (yes she still calls me friend) came by yesterday and since we had a free afternoon we decided to make bread. Aren't we so domestic?


My Mom introduced me to this artisan bread recipe earlier this year. After it took her 10 minutes to tell me how to make this "super, easy recipe" I didn't believe that it was really easy. (I mean 10 minutes? If it were 10 seconds, I'd have been sold in an instant!) I don't cook, bake or clean anything that isn't truly easy. Anything with more than 7 ingredients isn't even on my radar. I don't own a fancy bundt cake pan from Williams Sonoma because I know I won't want to clean it. (Yes, that was for you Cyndi.) I absolutely LOVE Jamie's recipe for Pumpkin Chocolate Muffins! The paradox is this: I also am a foodie. I like really good food. And let's be honest, I really like compliments on my food.

My Mom somehow convinced me to just try the recipe. Being the trusting soul that I am - a month or two later - decided to give the bread a shot. I found that it really is that easy not to mention that good. Even Roger - the man who eats bread sparingly - loves it. Sarah can't get enough of dipping mommy's bread into the oil and vinegar. Will is chomping at the bit until he can taste this delicious goodness.

So what is the recipe you need to completely impress your husband and perhaps even your friends?

Artisan Bread

3 c. Warm Water
1 1/2 Tbsp Yeast
1 1/2 Tbsp Salt
6 1/2 c. White Flour

Yep. That's it. You dissolve the yeast & salt in the water. Add flour and mix until there are no dry patches. Then you cover it with a lid (not airtight) and let it sit for 2 hours. After the two hours you have two choices - make the bread or put it into containers for later baking. (Sometimes I will make one loaf the same day and separate the other three out into 4 containers. The dough lasts up to 2 weeks in the fridge!) The bread won't be as "dry" as regular bread dough. It should be incredibly sticky. Side note - Another thing I like about this recipe is that you don't have to be a stickler on time. It can rise up to 5 hours. So if you forgot about it amongst all your many mommy duties, all your "effort" or at least the ingredients aren't wasted.

When you are ready to make the dough, first put cornmeal on a pizza peel (or in my case a cutting board). Sprinkle the surface of the dough with flour and then you simply shape the bread into a ball. (Add a little more flour as necessary so your hands can shape it with a little less stickiness. Don't knead the bread just cloak. The entire process should only take 30 seconds and your bread should be smooth on the top with a collection of bunched ends on the bottom. (Hard to explain, easy to do.)

Then put the ball on your cornmeal covered surface. Allow the loaf to rest for 40 minutes (uncovered). About 20 minutes before baking, preheat your oven to 450 with a baking stone on the middle rack. Place an empty broiler tray for holding water on the bottom rack. Then you get to do the fun part - dust and slash. Sprinkle the top of the loaf with flower and then slash a 1/4-inch-deep cross, scallop or tic-tac-toe pattern on the top using a serrated bread knife.

After a 20 minute preheat, you're ready to bake. (Your oven doesn't have to be up to the full temperature.) Slide the bread onto your preheated pizza stone. Quickly, but carefully, pour 1 c. hot water from the tap into the broiler tray and close the oven door to trap the steam. Bake for 30 minutes or until the crust is nicely browned and firm to the touch. Allow to cool completely.

That's it. Yes, it takes a long time to explain, but it is soooo easy. Just ask Jenna. And you can do the initial bread mix in advance and then it's a great, easy and SUPER INEXPENSIVE way to add yummy bread to your meal. In addition to the four 1-lb loaves, I've made the dough into pizza crusts and smaller rolls. Super, super tasty.

It's even more fun to do when you have others over to do it with you and keep you company. Feel free to stop by sometime and we can make bread together!