Cuckoo for Coupon Deals is also Cuckoo for Recipes! But we want easy recipes that also taste great. Deidre to the rescue; she’s here to help us find yummy recipes your family will go cuckoo for. You can follow us on Pinterest as well.
I love smelling the delicious bread in the bakery section of the grocery store. But for $4-$6 a loaf, and knowing it will only last a few days, I can’t bring myself to justify buying it. One loaf a week would be $20 a month! So I end up with the $2 loaf or one off the day-old rack. But I just discovered the book Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking and was instantly hooked. You’ll spend about $.50 per loaf and get it fresh from your own oven.
In a nutshell: You mix up a batch with just a few simple ingredients, in a matter of minutes, that will make 4 loaves. You can store the dough for up to 2 weeks in your fridge, breaking off chunks and throwing batches in the oven throughout the two weeks. Easy-peesie!
All our recipes are print friendly. Scroll to the bottom to print this recipe.
How to Make the Artisan Bread in Just Five Minutes a Day
4 Easy Ingredients:
- 3 Cups lukewarm water
- 1 1/2 tablespoons granulated yeast (1 1/2 packets)
- 1 1/2 tablespoons kosher or other coarse salt
- 6 1/2 cups unsifted, unbleached, all-purpose white flour, measured with the scoop and sweep method
3 Cooking Tools:
Warm the 3 cups of water slightly: It should feel just a little warmer than body temperature, about 100 degrees. Add 1 1/2 tablespoons granulated yeast (1 1/2 packets) and 1 1/2 tablespoons kosher or other coarse salt to the water. Don’t worry about getting it all to dissolve.
Mix in the flour. Kneading is unnecessary. Simply add all of the flour at once measuring it in with dry-ingredient measuring cups, by gently scooping up flour, then sweeping the top level with a knife or spatula; don’t compress the flour. Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy-duty stand mixer fitted with the dough hook until the mixture is uniform.
Kneading isn’t necessary. You’re finished when everything is uniformly moist, without dry patches. This step is done in a few minutes and is pretty easy.
Cover & let rise 2 hours: Cover with a lid that is not air-tight so that gasses can escape.
Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approximately 2 hours. It should more than double in size.
The dough will collapse a bit in the container, which is perfectly normal. The next day, sprinkle some cornmeal on the pizza peel. Or use parchment paper. flour doesn’t work. Sprinkle some flour on top of the dough before you remove it from the container. Lift a piece out that is about one-fourth of the dough, one pound or the size of a grapefruit, and cut it out with scissors. Store the remainder of the dough in the fridge for up to 14 days! You can do 3 more loaves later. Put some flour on your hands and grab the loose ends and place them underneath the dough to form a ball. No kneading is necessary.
Allow loaf to rest uncovered on the cornmeal covered pizza peel or the parchment paper for 40 minutes. Flour didn’t work great for me and I had to pick the bread off the pizza peel and put it on the stone. I’d use the parchment paper and put the parchment paper on the stone next time.
Sprinkle flour on top of your bread loaf and then cut 4 cuts across the top about 1/4 inches deep.
Make sure your stonewear is inside your oven when you preheat it. Allow it to be pre-heated at 450 degrees for 20 minutes before you actually stick the bread in, to get that stone nice and hot. Slide your loaf of bread from the pizza peel to the stonewear inside the oven. Stick an empty metal pan, such as a cookie baking sheet, underneath the stonewear on a separate rack. Don’t use glass as it can shatter. Boil one cup of water and pour it in the empty metal pan. Immediately shut the oven door to store the steam inside the oven. Bake at 450 degrees for 30 – 35 minutes. If you used parchment paper, remove it after 20 minutes to crisp the bottom crust. Bread should be golden brown and firm to the touch when finished.
Cool on a cooling rack.
Your whole house will smell like bread, your lips will quiver with excitement and you’ll want to tear off a piece. Just let it sit 10 minutes to cool, if you can! If you have any leftover bread, leave it on the cutting board with the cut side down against the cutting board. Covering the bread could make it soggy.
To Print Recipe:
- Click on the checkbox
- A pop-up will appear on the right-hand side of this page
- Click on the Print button
There are tons more recipes that you can make with this bread in the book Artisan Bread in 5 Minutes. Examples: Caramelized Onion and Herb Dinner Rolls and tons more yummy ones.