From Rachel...
I didn't really have any bread recipes, not until last week that is. When we went to the Mayo Clinic and stayed with mom's cousin DeAnn, she made the best artisan bread every night for dinner. I told her how much I liked it and would like to learn how and she ended up sending me a cook book out of the blue! So I tried my first loaf last week and I was surprised at how great it turned out.
It's like the easiest thing ever and it tastes so good. I've only made the master artisan white bread, and Ryan and I made Carmel Pecan Cinnamon Rolls with this base and they we're to die for, so I'll post those next for a desert recipe.
Here's some of the recipes from the book that DeAnn recommends:
Artisan White Bread
3 cups lukewarm water
1 ½ Tbs granulated yeast
1 ½ Tbs coarse ground kosher salt
6 ½ cups unbleached all-purpose flour
Makes 3-4 loaves:
Dust each loaf with flour and slash.
Bake at 450º for 35-40 minutes
For rolls, bake at 450º for 20-25 minutes
Whole Wheat Bread
3 ½ cups lukewarm water
½ cup honey
1 ½ Tbs granulated yeast
1 ½ Tbs coarse ground kosher salt
2 cups unbleached all-purpose flour
5 ½ cups whole wheat flour
¼ cup vital wheat gluten
Makes 3-4 loaves:
Dust each loaf with flour and slash,
or brush with water and slash. Sprinkle with seed mixture if desired (sesame, poppy, flaxseed, etc). Bake at 375º for 40-45 minutes
Swedish Limpa Bread
3 cups lukewarm water
½ cup honey
1 ½ Tbs granulated yeast
1 ½ Tbs coarse ground kosher salt
1 cup rye flour
5 ½ cups unbleached all-purpose flour
1 tsp cardamom
½ tsp ground anise seed (optional)
Grated zest from 1 orange
Makes 3-4 loaves:
Brush each loaf with water and sprinkle with:
1 ½ tsp sugar
¼ tsp cardamom
Bake at 375º for 40 minutes
Oatmeal Pumpkin
2 cups lukewarm water
1 cup pumpkin puree
1/3 cup honey
5 Tbs unsalted butter, melted
1 ½ Tbs granulated yeast
1 ½ Tbs coarse ground kosher salt
4 cups unbleached all-purpose flour
¾ cup whole wheat flour
¾ cup rye flour
½ cup old-fashioned oats
Makes 3 loaves:
Brush each loaf with water and slash. Sprinkle with raw sugar. Bake at 375º for 40-45 minutes
Oatmeal, Date & Walnut Bread
3 cups lukewarm water
1/3 cup maple syrup
¼ cup oil
1 ½ Tbs granulated yeast
1 ½ Tbs coarse ground kosher salt
2 cups steel-cut oats
2 cups unbleached all-purpose flour
3 cups whole wheat flour
¼ cups vital wheat gluten
1 ½ cups chopped dates (about 15)
1 ½ cups chopped nuts
Makes 2 large loaves:
After shaping the ball of dough, flatten the dough with wet hands to a rectangle with thickness of ½ inch and sprinkle with ¾ cup walnuts. Roll up the dough from the short end, like a jelly roll, to form a log. Using wet hands, crimp the ends shut and tuck them under to form an oval loaf.
Brush each loaf with water and slash. Sprinkle with raw sugar. Bake at 375º for 40-45 minutes
Artisan Breads
To Mix:
1. In plastic 5-qt pail, dump in the water and add the yeast and salt. Dump in the flour and other ingredients and stir with a long handled wooden spoon until all of the flour is incorporated into the dough. This will be a wet dough.
2. Put the lid on the container, but do not snap it shut. You want the gases from the yeast to escape. (Put a little hole in the top of the lid so you can close the lid and still allow the gases to get out.) Let rest at room temperature about 2 hours, or until dough rises & collapses. Do not punch down or knead! The dough will be flat on the top and some of the bubbles may even appear to be popping.
3. Put the lid on the container and refrigerate at least 3 hours – use dough over the next 10 days. To keep sourdough flavor going, add more dough to container either before all dough is gone or after dough is gone, but without washing container.
To Bake:
1. Dust surface of refrigerated dough with flour & cut off 1 lb. (1/4 dough, or about a grapefruit size) piece. Dust the piece with more flour & quickly shape it into a ball by stretching (cloaking) the surface around to the bottom on all four sides, rotating ball ¼ turn as you go.
2. Allow loaf to rest, loosely covered, on parchment paper for 90-120 minutes, (40 minutes if you’re using fresh, un-refrigerated dough).
3. 30 minutes before baking time, preheat oven with baking stone on middle rack & empty broiler tray on bottom of oven.
4. Just before baking, use pastry brush to paint the top of the loaf with water or dust with flour. Slash loaf with ¼” deep parallel cuts, using a serrated bread knife.
5. Place parchment paper with loaf on stone in oven. Quickly pour 1 cup hot tap water into broiler tray and close oven door.
6. Bake for specified time or until loaf is richly browned & firm.
Here are YouTube videos demonstrating how to make the bread:
White Artisan Bread: http://www.youtube.com/watch?
Whole Wheat Bread: http://www.youtube.com/watch?
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