Artisan Bread

I bought a dutch oven.

 

Brand new purchase.

 

Never used one before.

 

Never will be without one again.

 

I actually bought it because I saw this bread recipe online.  I decided that I wanted to try it out for myself.

 

What... a phenomenal idea.

 

As you may have noticed back around April-ish, I was 110% obsessed with baking bread, specifically Easter breads.  This was pretty much my first foray into the world of homemade yeast breads.  As much as I struggle with this love/hate relationship I call baking, I have to say that I enjoy baking bread far more than I would have anticipated.

 

My favorite bread up until now has always been those fresh loaves from local bakery/delis that boast a thick, crusty outside with a soft, chewy middle. 

 

We're talking bread, certainly not men, people.

 

For whatever reason, it certainly did not occur to me that I could make such a lovely thing by myself.  Surely, it must have been one of those magic goods that are unable to be replicated.

 

Wrong.

 

If you're a fan of those fresh market loaves like I am, then this is definitely for you.  And, the best part is, the ease in which this recipe comes together is unreal.  It's basically like a mash-up of actions, like stir, wait, knead, wait, watch TV, bake, do your nails....

 

Not rocket science.

 

And, it comes out fresher than anything you can buy in a store with the totally doable option of digging in while it's still warm.  I recommend that.

 

Plus, the options are unless if you're looking to flavor up your loaf.

 

I can't say enough about it, but I'm going to anyway so you can get on with your life and go bake this bread!

 

 

 

 

Artisan Bread

(adapted from Simply So Good)

 

3 cups flour

2 tsp salt

1 packet instant yeast

1 1/2 cups lukewarm water

Whisk flour, salt, yeast and water in a large greased bowl until homogenous.

Cover with a dish towel and let rise overnight.

Preheat oven 450F.  Place dutch oven inside the oven and heat for 20 minutes.  

Give the dough one final knead on a floured surface before placing into the dutch oven.

Bake covered for 25 minutes.  Remove lid and bake an additional 15 minutes.