Mmmm Bread

Bread is such a wonderful creation!  Just a few ingredients and some heat and you've got an amazing delicious substance that can be used in a plethora of ways.  We tend to buy a lot of bread and always look for organic brands that don't use an insane amount of ingredients.  This time of year, however, is the time of year for home made bread!  I have no desire to make bread in the hot summer months, but as soon as the cool weather hits, I crank up my stove and start baking!

I wanted to share with you the recipe that we have been using lately and loving!  I purchased the book Artisan Bread in Five Minutes a Day and instantly fell in love!  5 minutes a day??  Are you kidding me?  Now the idea behind the book is that you can make up a batch of dough ahead of time to stick in the refrigerator to bake later.  I will usually make a batch of dough once a week and will bake bread 4 times a week.  Once the dough is made, you can just grab it out of the fridge and stick it in the oven...brilliant!

There is a lot to this book and tons of great different variety's of bread to make.  I am going to share the basic recipe with you today, but I highly encourage you to check out this book for yourself if you enjoy making bread. 

3 cups lukewarm water
1 1/2 tbls granulate yeast (2 packets)
1 1/2 salt
6 1/2 cups all purpose flour

Add the yeast and salt to the water in a 5 quart bowl.  Mix in the flour with wooden spoon.  Cover with a lid and allow to rise at room temperature for 2 hours.  Once it is done rising, put the entire bowl in the refrigerator until you are ready to bake.  This batch should make up to 4 1 lb loaves and should be used within 14 days.

When you are ready to bake bread, take the dough out of the fridge, sprinkle the top with flour, and pull off a portion the size of a grapefruit.   Form the dough into a ball and allow to rest on a cornmeal covered pizza peel for about 40 minutes.  20 minutes before baking pre heat the oven to 450 with a baking stone on the middle rack.  Place an empty broiler tray on another shelf.  Dust the top of the loaf with flour and slash the dough with a knife in a tic tac toe pattern or something similar.  Slide the loaf from the pizza peel onto the baking stone, then quickly add 1 cup of water to the broiler pan.  Bake for 30 minutes!

Variations: 
I place the dough on a cookie sheet on baking day to rise and to bake (in place of the pizza peel and baking stone)
I use 1 cup whole wheat flour in place of 1 of the white flour cups
I like to add a bit of thyme for some herbed bread

Enjoy!

Mmmm Bread