Homemade Artisan Bread

I’ve shown you guys my obsession this past week with discovering the easiest way to make fresh out of the oven artisan bread that you don’t need to let rise all night long, so I thought I’d type the recipe out here for you to have as a reference to keep coming back to [save it to Pinterest now and then you’ll always have it when you need it]. We usually have a more elaborate dinner on Sundays since I have more time to prepare something good and we usually have guests over which is all the more reason for a tasty meal. I think gathering around the dinner table with friends and family is so important and such a labor of love as you put a lot of heart into making something delicious and homemade. We usually have fresh rolls because that was what I knew how to make but once I discovered that artisan bread wasn’t too intimidating after all, I think I found a new tradition. This bread goes great with so many different dinner menus. We’ve had it dipped in olive oil and vinegar for an Italian dinner and then I served it with soup and salad for a party I hosted. Both times it turned out good, although the second time I made it I realized that I don’t like leaving the pot in the oven for the entire time your stove is heating up to 450 because I don’t like my bread quite as hard on the outside so this last time I didn’t heat up the pot and the bread turned out pretty soft and light on the outside, so do whichever you prefer. The best part about this recipe is that you can easily make it in a day since there isn’t any 8 hour wait time to let it rise and all you need is a dutch oven pot to cook it in. The loaf actually looks better the more imperfect the dough is so you don’t have to do much work getting the dough right. I hope that you love this recipe as much as us and that it will part of a delicious meal that you share with your family all together around the table.

QUICK ARTISAN BREAD RECIPE

| INGREDIENTS |

3 cups all-purpose or bread flour

1/4 tsp yeast, active dry or instant

1 tsp salt

1 1/2 cups hot water

| INSTRUCTIONS |

1 | Combine flour, yeast and salt in a large bowl. Stir in water until it’s well combined.

2 | Cover with plastic wrap and let stand at room temperature for 3 hours.

3 | After 3 hours dough will become puffy and dotted with bubbles. Transfer it to a well-floured surface and sprinkle dough with a little flour. Using a scraper fold dough over 10-12 times and shape into a rough ball.

4 | Place in a parchment paper-lined bowl [not wax paper] and cover with a towel. Let stand on counter top for about 35 minutes.

5 | Meantime place dutch oven with lid in a cold oven and preheat to 450 degrees F. My oven heats up quickly so I just stick in the dutch oven for the last 5 minutes.

6 | When oven reaches 450 carefully, using oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot. [parchment paper goes in the pot too]. Cover and bake for 30 minutes.

Let the bread cool for at least 15 minutes before slicing.

You can serve with garlic butter or any combination you like.