ARTISAN BREAD

You too can make bakery-style artisan bread at home.  I made this round loaf of bread in the morning, went to church while it was rising.  After changing into more comfortable clothes, I finished up the bread, and then took a nap before dinner.  

If you have some sourdough in your refrigerator, add about ¼ cup to the dough while mixing.  I added some sourdough and it gave the bread a delicious sourdough taste and crispy crust.  I love the aroma of a loaf of sourdough bread.

Another delicious way to make this bread is by adding some chopped rosemary and grated zest of a lemon in place of sourdough.

1 ½ cups warm water (115 degrees F)

1 T instant yeast

3 ½ cups bread flour

1 T finely chopped rosemary

1 t granulated white sugar

1 ½ t sea salt

In the bowl of a stand mixer, add warm water and sprinkle in yeast.

Let sit for about 10 minutes, for mixture to proof (bubble and expand).

Mix in the flour, rosemary, yeast, sugar, and salt.  

Attach a dough hook and slowly mix until combined.  

Mix another 2 to 3 minutes.

Cover bowl with plastic wrap and place in a warm spot for 1 to 1 ½ hours.

You can also place it in the refrigerator overnight.

After dough has risen, scrape out onto a lightly floured surface and form into a smooth ball

Spray a small Dutch oven (3 ½ to 4 qt) with oil.

Place ball, smooth side up in Dutch oven, cover loosely with plastic wrap and let rise in a warm spot for 45 minutes.

Preheat oven to 425 degrees F.

Score the top of the bread with a sharp knife. 

Place in oven and bake for 35 to 40 minutes.

Remove from oven and allow to cool in Dutch oven for 10 minutes.

Carefully lift bread with two spatulas and place on a cooling rack to cool completely before slicing.