Monday, September 7, 2009

Artisan Bread

I got this recipe from another home school family It is amazing! No kneading, and very little prep. The batter can be stored in the fridge for up to 2 weeks. Just pull apart what you need, form into a free standing loaf and bake!

Check out this video.

I was too impatient to wait for my first loaf! After allowing the batter to rise for 2 hours, I pulled a small portion from the bowl, formed this loaf, and baked on a pizza pan. From what I've read, tomorrow's bread will be even better. My daughter and I shared the first loaf pictured above over a bowl of hot homemade soup. Yummy!


Makes 4 1-pound loaves

3 cups lukewarm water
1 1⁄2 tbsp granulated yeast (1 1⁄2 packets)
1 1⁄2 tbsp coarse kosher or sea salt
6 1⁄2 cups unsifted, unbleached, all-purpose white flour


Patty said...

Very interesting! When it gets cooler I will give this recipe a try.

The WoodLand School said...


Your first loaf looks luscious :-)

Daisy said...

I'm wondering if this would taste good with whole wheat flour? Your bread looks gooood!