Who doesn’t love to eat a loaf of fresh baked bread still warm from the oven? With this recipe you can have fresh bread every day. This make artisan bread recipe makes enough for 4 one-pound loaves, so you can have freshly baked bread four times in week period. Just store the extra dough in your refrigerator until you’re ready to make the next loaf of light rye artisan bread. You could always make half the amount of dough if you only want 2 loaves.
RECIPE:
3 lukewarm water, (100° to 115°)
1 1/2 T instant yeast
1 1/2 T salt
1 1/2 T sugar
6-1/2 C all-purpose flour
1 C grated cheddar cheese
Cornmeal or flour for baking stone
DIRECTIONS:
1. Mix the yeast, salt, sugar and warm water in a large mix bowl.
2. Add the flour and cheese to the mixture in the bowl. Using the dough hook on a stand mixer or a food processor with the dough attachment, mix the dough until dry ingredients are incorporated. This could also be done with a wooden spoon or your hands.
3. Cover with a clean dishtowel and allow the dough to rest at room temperature until it rises to double the size. It will start to collapse and flatten on the top when it is ready. This will take approximately two hours depending on the warmth of the room.
4. The dough can be used immediately or it can be stored in the refrigerator for two weeks. When storing the dough in the refrigerator, do NOT cover the container tightly.
5. When ready to bake the bread, place a piece of parchment paper on a rimless baking sheet. Dust the parchment paper with cornmeal or flour.
6. Shape 1/2 of the dough (1 pound) into a ball, stretching the surface of the dough until you have a nicely formed round loaf.
7. Set the dough on the baking sheet and allow to rise for 40 minutes.
8. After 20 minutes of the rising time has passed, set the oven to 450° and preheat the baking stone in the middle rack.
9. After the 40 minutes of rising time is complete, make a decorative pattern in the top of the bread using a knife if you desire.
10. Slide the parchment paper and the dough onto the hot pizza stone.
11. Place a broiler pan or a cake pan filled with one cup of water underneath the pizza stone on the lower oven rack.
12. Bake the bread for about 25 minutes. The loaf should be deeply browned and firm.
13. Allow of cool completely before cutting. Slice with a serrated knife.
14. To bake the remaining three loaves of bread, repeat these steps, starting with #5 five.
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