Homemade Artisan Bread

Few things in this world smell as good as freshly baked bread. It's a lot of work, but well worth it in my opinion! I first came across this recipe in my 'Mommy Group', and decided I had to give it a try! The best thing about making your own bread (besides the wonderful aroma that will fill your entire house), is that it's completely customizable. Brush it with olive oil, add some freshly chopped rosemary-- the possibilities are endless! I like to serve homemade rosemary olive oil bread with my Light Lasagna Soup. Now, there is a bit of a learning curve when it comes to working and rolling dough, but all you need is a little time and patience! Enjoy!

A few bread-making tips:
- Make sure you use lukewarm water when dissolving the yeast. Yeast is a living organism and will die if the water is too hot. Inversely, if the water is too cold, the yeast won't dissolve at all.
- If you're having a hard time handling your dough after the 2-hour rise period, chill it in the refrigerator for a little while. It will be much easier when it comes out!
- Let your loaf cool completely before cutting into it. If you cut prematurely, you'll notice that the loaf has a tough exterior and a gummy interior. Be patient!
- If you have any leftover bread, let it sit uncovered on a cutting board with the cut side down. If you cover bread that has a crust, it will get soggy.

HOMEMADE ARTISAN BREAD

Yield: 4 [1lb] loaves, or 2 [2lb] loaves

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INGREDIENTS:

3 1/2 cups lukewarm water

4 teaspoons active dry yeast

4 teaspoons coarse salt

7 1/4 cups flour, either unbleached all-purpose or artisan 

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DIRECTIONS:

Mixing the Dough:
1. In a large bowl or lidded storage container, about 5 quarts in size, combine the lukewarm water, yeast, and salt.
2. Add the flour, and stir with a dough whisk or long wooden spoon. Mix until all of the flour is incorporated with the dough.
3. Cover the dough with plastic wrap (or the lid, if you're using a storage container), making sure the gases from the yeast can escape. You can accomplish this by poking a few small holes in the plastic wrap with a toothpick, or not snapping the lid from your storage container shut.
4. Allow the dough to rise at room temperature for about 2 hours.
* After step 4, you have the option to chill your dough in the refrigerator for a little while. Although this dough can be worked right away, chilled dough is much easier to handle!*

Making the Loaf:
1. Dust the top of the dough with just enough flour to prevent it from sticking to your hands. You should notice that the dough has a lot of stretch when you reach in and pull a piece out. If it breaks off instead, the dough is too dry and you can add a few tablespoons of water and let it sit again until the water is absorbed.
2. Cut off a 1lb (or 2lb) piece of dough using kitchen shears. Work the dough into a ball by twisting and turning it while tucking the sides underneath.
3. Place the ball on a baker's peel that is generously dusted in cornmeal, and allow it to sit for 60-90 minutes.
4. Preheat the oven to 425F with a baking stone on the center rack and a broiler tray on the bottom rack (this is will be used to produce steam).
5. Scour the loaf with 1/4" slashes using a serrated knife.

Baking the Bread:
1. Carefully slide the loaf onto the baking stone inside the preheated oven.
2. Add a cup of hot water to the broiler tray, and quickly close the oven door to prevent the steam from escaping.
3. Bake the bread for 30-35 minutes, or until it is a deep brown color. As the bread bakes, you should notice a nice spring in the dough.
4. Allow the loaf to cool on a wire rack until it is room temperature.

xoxo,
CHRISTINA