Crazy Super Easy & Quick Artisan Bread


FROM - DelightfulDeliciousDelovely.com

Crazy Super Easy & Quick Artisan Bread

INGREDIENTS

6 1/2 cups flour 

1 1/2 TBS salt

1 1/2 TBS yeast (or 1 1/2 packets of yeast)

3 cups warm water

DIRECTIONS

Whisk the yeast into the warm water in a very large bowl.

Add the salt & let it dissolve.  Add the flour & blend with a wooden spoon until all the flour is incorporated & you have a very sticky dough.  Cover with plastic wrap sprayed with cooking oil & let it sit for 2-5 hours in a warm spot in your kitchen.

At this point, you can bake immediately or you can put the bowl of raw dough in the fridge.  It will keep for up to two weeks!!!  I let mine chill overnight but this is not necessary.  You can bake it after the two hour rising & get on with the show.

To bake, pre-heat the over to 450 and be sure to let it get to 450 before you put your bread in there.  I used a pizza stone that I never use for pizza - but only because the thing lives in my oven anyway - so why not put it to SOME use?  You could use a cookie sheet or a cast iron pan or cast iron Dutch oven.  Place a pan (or pie tin or something) on the bottom of your oven with a cup of water in it.  This is critical as it will steam your bread into - counter-intuitively - a very crusty exterior.  If you hate crusty bread (weirdo!) - skip the pan of water.

I tore off a hunk of dough (about 1/2 the entire quantity I made) & rolled & stretched it a bit until I formed a loaf that was sorta smooth & round on the top.  I slashed the dough a few times with a serrated knife & then placed the dough on parchment paper & then put this on the pizza stone on the middle rack.  No parchment paper?  No worries.  Cornmeal works to keep the dough from sticking.  Do not be alarmed if the cornmeal browns & smokes in your oven.

I baked mine bread for 25 minutes.  Time will depend on the size of the loaf you make.  It should look nice & golden - even browned - on the outside.  Be sure to let it get golden or your risk a wet & doughy center in your loaf.

Remove from the oven & let cool or devour immediately.


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