![]() – add 1/2 – 1 cup of chocolate chips, 3/4 cup of crushed walnuts, 1/2 teaspoon cinnamon, 1/2 – 3/4 cup of dried cranberries and 1/2 cup honey to the dough at the beginning of the recipe. Allow the dough to rise, and shape and bake as usual. You can use less water because of the liquid in the tomatoes. – add a tin of crushed tomatoes, 1/2 teaspoon of cayenne pepper (dried) and 1/2 – 1 cup of 1/2 inch cubes of cheese to the dough when you are mixing all the ingredients together. I use this recipe to make other “styles” of bread. I have made many different types of bread and this is by far the easiest and fastest and possibly the most versatile recipe that I have seader – you can use the 3 packs as long as it says “dry active” on the pack. It’s been fun to have a few members of my family join in on the Make and Takes fun!! Thanks to my brother, Ramon, for taking the time to teach me. Then revel in your new homemade bread baking skills, cuz’ you did it! You baked bread! Wasn’t that all too easy?! I told you! Next time, I’m going to try this with half white and half wheat flour. Now slice and add lots of butter or strawberry jam. Place your baked bread on a baking rack to cool. Preheat your oven to 450 degrees and add a small pan filled with 1 cup of water on a lower rack for a water bath. If you don’t slash your bread, the bread will most likely make it’s own tear somewhere during cooking.ħ. This helps let out some steam in the dough. With a sharp knife, slash the top of each loaf into 3 lines or a criss-cross pattern. Let this dough rest for about 30 or so minutes.Ħ. Lay onto a baking sheet with a silicone baking mat or onto a pizza stone sprinkled with cornmeal. Cover each loaf with flour and form it into a ball.ĥ. Divide your dough into 3 loaves with a knife. We left it for 5 hours and it turned out just fine, yay!Ĥ. Cover your bowl with foil or greased plastic wrap for 2-5 hours. Pour in your water and stir until combined, just a few minutes.ģ. In a very large bowl, add your flour, yeast, and salt.Ģ. 6 1/2 cups unbleached all purpose flourġ.1 1/2 tablespoons kosher or other course salt. ![]() I think I’m in LOVE with Jeff and Zoe and I’m ready to buy all their books! Homemade Artisan Bread Recipe And you can put this dough in the fridge for up to two weeks, letting you bake homemade bread anytime you want. No need to spend any time letting it foam/raise/bubble/activate/whatever it does. I cannot tell you how easy it is to make this bread… so I’ll show you! Yeast is one ingredient I still don’t quite understand and this recipe allows for you to just dump it in with the rest of the ingredients. If you’ve been intimidated to make homemade bread, your store bought days are over. Thanks to my sweet brother, Ramon, who recently came for a visit, I’ve finally learned to make this delicious recipe for homemade bread that he makes all the time – Artisan Bread in 5 Minutes a Day by Jeff Hertzberg and Zoë François. Ever – no joke! This homemade bread is simple to make and so yummy to eat. ![]()
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