First pasta and now bread! I jumped on this bread baking bandwagon recently and I'm officially converted. Please pray for the success of my diet in the midst of all of this rising dough. Seriously. The dough...it just keeps rising. And rising. And rising. Picture some sort of Willy Wonka scene where the rooms gets overtaken by bread dough.
The crazy comes from this book. Which I'll be buying on Amazon later this morning. The recipe itself was really easy and I'm looking forward to having a little variety in choices of bread. Hopefully something with whole wheat that will also be a little more waistline friendly.
Artisan Bread in 5 Minutes
- 1 1/2 T yeast
- 1 1/2 T kosher salt
- 3 cups lukewarm water
- 6 1/2 cups all purpose flour
In a large bowl, mix the yeast and salt with the water. Add in the flour and stir until the flour is no longer dry. Let is sit, loosely covered, for 2-5 hours at room temperature. Cover with an airtight lid and move to the fridge. The dough can be stored in the fridge for up to 2 weeks.
When you're ready to bake the bread, use a LOT of flour on your hands before pulling off the dough. Pull off about a grapefruit sized amount, cutting it with a serrated knife. Roll the dough around until you have a smooth top, pulling it creating a rougher bottom. Place the dough on a pizza slide (or a flat cookie sheet - you just need to be able to slide it onto the pizza stone) dusted with cornmeal. Let it rise for 40 minutes before baking.
I thought I would get about 4-5 loaves of bread out of the recipe, but since it keeps rising I may get 8! I left some dough at my mom's house (about 2 loaves worth) and brought home what I thought would make 2 more loaves. However, by Saturday I could have 10.