Making bread without a bread maker is really easy – takes a little time but it is oh so worth it in the flavour department. Odd as it may sound, same ingredients… but it just tastes different. 

Artisan Bread
3 cups luke warm water
1 1/2 TBSP granulated yeast
1/2 TBSP sugar
1 1/2 TBSP coarse salt
6 1/2 cups unsifted, all purpose flour
Cornmeal

Put warm tap water into a large mixing bowl. Add yeast and sugar and allow to sit for 5 minutes. Mix in salt and all the flour and combine together using a wooden spoon. If you would like you use your hands that is ok – make sure they are wet so that the dough doesn’t stick to them as much.

Cover dough with at towel and allow the dough to rise at room temperature until it begins to collapse – about 2-3 hours. Refrigerate dough at least 3 hours – or until you are ready to use it. I often do this step the night before and leave it in the fridge over night.

Sprinkle a baking sheet or stone with corn meal.

Cut out a grapefruit sized ball of dough. Cover it in flour and work it into a nice ball. Allow to rest on the baking sheet for 40 minutes. Preheat your oven to 300 degrees and add a small pan that can hold up to a cup of water to the oven to warm up.

Dust the dough with flour on top and score 1/4 inch cuts into the top using a bread knife.

Pour a cup of hot tap water into the preheated pan and add dough to the oven. Cook for 40 minutes or until a golden brown.

Repeat with remaining dough. Dough will last in refrigerator for up to 2 weeks.

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