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.

3 ½ cups bread flour

1 T instant yeast

1 T finely chopped rosemary

1 T granulated white sugar

1 ½ t sea salt

1 ½ cup warm water (115 degrees F)

In the bowl of a stand mixer, whisk together flour, yeast, sugar, and salt.  

Attach a dough hook and slowly mix until combined.  Dough will be sticky.

Cover bowl with plastic wrap and place in a warm spot for 2 to 3 hours.

You can also place it in the refrigerator overnight.

After dough has risen, scrape out onto a generously floured surface and knead for about 1 minute.

Form into a ball with your hands, cover loosely with plastic wrap while preheating the oven.

Preheat oven to 450 degrees F.

After oven reaches temperature of 450 degrees, place a 3 ½ to 4 qt Dutch oven in the oven for 15 minutes.

Carefully remove Dutch oven from oven, spray bottom with cooking spray.

Score the top of the bread with a sharp knife and gently drop into the Dutch oven.

Place lid on top and return to the 450 degree oven.

Bake for 30 minutes.

Remove lid and bake another 15 to 17 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.