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Each recipe I have tried from the website and the book has been amazing! These small hard rolls were pretty easy and tasted fantastic.
5 weeks ago
Showing posts with label Artisan Bread. Show all posts
Showing posts with label Artisan Bread. Show all posts
Friday, April 3, 2009
Thursday, March 12, 2009
Spinach, Feta and Pine Nut Bread
I have had this recipe for a few months i finally made it today. The bread was eaten up and there was not even a crumb left!!
Wednesday, March 4, 2009
Saturday, February 21, 2009
Light Whole Wheat Bread
Light whole wheat bread from Artisan Bread in Five Minutes A Day. ( I love this book!) This bread made excellent toast.
Friday, February 6, 2009
Artisan Bread Olive Oil Dough
Today I tried the Artisan Bread in Five Minutes A Day Olive Oil dough. made pizzas with it. The dough was excellent.
Friday, January 30, 2009
Wednesday, January 28, 2009
Thursday, January 22, 2009
Sunday, January 18, 2009
Monday, January 12, 2009
Friday, January 9, 2009
European Peasant Loaf
european peasant breadmakes 4 loaves (so this recipe can be easily halved). from Artisan Bread in Five Minutes a Day.
3 cups lukewarm water1 1/2 Tbsp instant yeast1 1/2 Tbsp salt1/2 cup rye flour1/2 cup whole wheat flour5 1/2 cups flour
1. mix the salt and yeast with the water in a large bowl. mix in the remaining dry ingredients without kneading. the dough will be very wet. cover with a towel and allow to rest at room temperature for about 2 hours.
2. at this point you can use the dough or refrigerate (it will keep for about 2 weeks). if you are going to make the bread right away, it’s still a good idea to refrigerate the dough for an hour or two so it is easier to handle.
3. cut off a section of the dough (1/4 if you make enough for 4 loaves), and dust it with flour. quickly shape it into a ball by stretching the surface of the dough around the bottom on all four sides, rotating the ball a quarter-turn as you go. allow to rest and rise on a cornmeal-covered baking sheet. while the dough is rising, heat the oven to 450 F and place an empty broiler tray (i used a small casserole dish) on the lowest rack in the oven. if you are baking on a baking stone, place it in the oven to heat up with the oven.
4. when the oven is ready and the dough has risen, sprinkle the loaf liberally with flour and make a few 1/4 inch deep slashes on the top using a serated bread knife (a cross or tic-tac-toe pattern both work). leave the flour on top of the loaf during baking.
5. place the baking sheet into the oven (or slide the dough onto your baking stone). pour 1 cup of hot tap water into the broiler tray, quickly close the oven and bake for about 35 minutes. the top should get a good hard crust and will be deeply browned. allow to cool on a cooling rack and brush off excess flour from the top of the loaf before slicing.
3 cups lukewarm water1 1/2 Tbsp instant yeast1 1/2 Tbsp salt1/2 cup rye flour1/2 cup whole wheat flour5 1/2 cups flour
1. mix the salt and yeast with the water in a large bowl. mix in the remaining dry ingredients without kneading. the dough will be very wet. cover with a towel and allow to rest at room temperature for about 2 hours.
2. at this point you can use the dough or refrigerate (it will keep for about 2 weeks). if you are going to make the bread right away, it’s still a good idea to refrigerate the dough for an hour or two so it is easier to handle.
3. cut off a section of the dough (1/4 if you make enough for 4 loaves), and dust it with flour. quickly shape it into a ball by stretching the surface of the dough around the bottom on all four sides, rotating the ball a quarter-turn as you go. allow to rest and rise on a cornmeal-covered baking sheet. while the dough is rising, heat the oven to 450 F and place an empty broiler tray (i used a small casserole dish) on the lowest rack in the oven. if you are baking on a baking stone, place it in the oven to heat up with the oven.
4. when the oven is ready and the dough has risen, sprinkle the loaf liberally with flour and make a few 1/4 inch deep slashes on the top using a serated bread knife (a cross or tic-tac-toe pattern both work). leave the flour on top of the loaf during baking.
5. place the baking sheet into the oven (or slide the dough onto your baking stone). pour 1 cup of hot tap water into the broiler tray, quickly close the oven and bake for about 35 minutes. the top should get a good hard crust and will be deeply browned. allow to cool on a cooling rack and brush off excess flour from the top of the loaf before slicing.
Wednesday, January 7, 2009
Deli Style Rye Bread
deli-style rye breadmakes 4 1 lb loaves. you’ll think you’ve died and gone to a jewish deli in nyc. from Artisan Bread in 5 Minutes a Day.
3 cups lukewarm water1 1/2 Tbsp yeast1 1/2 Tbsp salt1 1/2 Tbsp caraway seeds, plus more for sprinkling1 cup rye flour5 1/2 cups all purpose flourcornmeal for sprinklingcornstarch for cornstarch wash
1. mix the yeast, salt and carawy seeds with the water in a large bowl. mix in the remaning dry ingredients without kneading. cover with a towel and allow to rest at room temperature for about 2 hours. at this point, you can prepare the dough for baking or store in the fridge for up to 2 weeks.
2. dust the surface of the dough with flour and cut off 1/4 of the dough. dust the piece with more flour and quickly shape it into a ball. elongate the ball into an oval-shaped loaf. allow it to rest and rise on a cornmeal covered surface (pizza peel if you’re going to transfer to a baking stone or a baking sheet if you’re baking right on the baking sheet) for 40 minutes.
3. preheat the oven to 450 F with an empty broiler tray on the shelf underneath the one you plan to bake on. heat the baking stone up with the oven if you are using one.
4. make the cornstarch wash by combining 1/2 tsp cornstartch with a small amount of water to form a paste. add 1/2 cup water, whisk and microwave for about 60 seconds. paint the top of the loaf with the cornstarch wash and then sprinkle on caraway seeds. slash with a deep parallel cuts across the loaf using a serrated bread knife.
5. bake the loaf on a baking sheet or slide it onto the hot baking stone. bake for 30 minutes. as you put the bread in the oven to bake, pour 1 cup of hot tap water into the broiler tray and quickly close the oven door. allow to cool before slicing or eating.
3 cups lukewarm water1 1/2 Tbsp yeast1 1/2 Tbsp salt1 1/2 Tbsp caraway seeds, plus more for sprinkling1 cup rye flour5 1/2 cups all purpose flourcornmeal for sprinklingcornstarch for cornstarch wash
1. mix the yeast, salt and carawy seeds with the water in a large bowl. mix in the remaning dry ingredients without kneading. cover with a towel and allow to rest at room temperature for about 2 hours. at this point, you can prepare the dough for baking or store in the fridge for up to 2 weeks.
2. dust the surface of the dough with flour and cut off 1/4 of the dough. dust the piece with more flour and quickly shape it into a ball. elongate the ball into an oval-shaped loaf. allow it to rest and rise on a cornmeal covered surface (pizza peel if you’re going to transfer to a baking stone or a baking sheet if you’re baking right on the baking sheet) for 40 minutes.
3. preheat the oven to 450 F with an empty broiler tray on the shelf underneath the one you plan to bake on. heat the baking stone up with the oven if you are using one.
4. make the cornstarch wash by combining 1/2 tsp cornstartch with a small amount of water to form a paste. add 1/2 cup water, whisk and microwave for about 60 seconds. paint the top of the loaf with the cornstarch wash and then sprinkle on caraway seeds. slash with a deep parallel cuts across the loaf using a serrated bread knife.
5. bake the loaf on a baking sheet or slide it onto the hot baking stone. bake for 30 minutes. as you put the bread in the oven to bake, pour 1 cup of hot tap water into the broiler tray and quickly close the oven door. allow to cool before slicing or eating.
Saturday, October 25, 2008
No Knead Whole Grain Baguette Buns
Thursday, February 21, 2008
Thursday, February 14, 2008
Sunday, February 10, 2008
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