Artisan Bread

This post goes along with the French Onion Soup. It is impossible to find a baguette in this town so I have resorted to making my own. At the Kanab Women's Forum this year I went to a highly informative bread making class by Heather Wood, one of the best bread makers in the area. She had at least 15 different samples of delicious things for us to try. Unfortunately, I haven't even tried more than 1 recipe but that 1 recipe is so blessedly simple that I can make myself baguettes or bread worthy of Nutella any time I want. I have made this into larger french breads, hard rolls, one big round wheel that I cut into wedges, and bread sticks. It's crunchy on the outside and soft in the middle. AND I can make it on Sunday. Because of how the raising works it doesn't fall or keep us waiting while it rises. I might have to make some today.

Artisan Bread in Five Minutes a Day
Jeff Hertzberg and Zoe Francois

3 Tbsp. Instant Yeast
3 Tbsp. Kosher Salt
6 Cup. Lukewarm Water
13 Cups All-purpose unbleached flour (gently scoop then sweep the top level with a knife)

Mix either by hand or with a mixer just until everything is evenly moist. Do not knead. It will be like a heavy muffin mix.
Place in a container at least twice as big as the dough.
Loosely cover with a well fitting lid.
Allow the mixture to sit at room temperature about 2-5 hours or overnight.
Do NOT punch down. Store in the fridge after rising time with the lid on tight. It is easier to use cold.


To bake:
Dust the top with flour and pull out the amount of dough you want. Shape.
Place on a greased or cornmeal covered baking pan or stone.
Preheat oven to 450 degrees.
Let the dough rest 20 minutes before baking.
Put a broiler pan on the bottom rack of the oven.
Slash the tops about 1/4 inch deep for venting steam. You can make an X, parellel slits or tic tac toe slits.
Dust with flour. I like to brush with olive oil and sprinkle on Italian seasoning, sea salt or garlic and Parmesan.
Immediately before baking pour 1 cup water into the broiler pan.
Place the bread in the oven and bake about 25-30 minutes. The bread will have a nice brown crisp crust.

For Later:
The leftover dough can be kept in the fridge and used within 7-14 days. Or you can freeze it and thaw overnight in the fridge.
Leftover bread can be reheated at 350 for 5-7 minutes.


That looks a lot more complicated then it really is. Truly - mix it, rest it, shape it, cook it. And then, you can have fresh bread a couple days later too. I used really crunchy bread to make a yummy baked french toast recipe. And of course, in the French Onion Soup. Or dipped in egg for delicious French Toast. Or just plain.

French Onion Soup

There are a few recipes I need to put in cyber space so I can find them if I'm not at home. This one is pretty delicious. The picture doesn't look that good because I need to work on my food photo skills. Until then, you just have to try it yourself.

The first time I ate French Onion Soup I was on a date in High School. I didn't really like onions back then but it sounded so tempting, I think it was the French part of the name, that I had to try it. The cheese was so thick they provided scissors with which to cut it. That's how I like my cheese. Mmmm.

French Onion Soup

• 6 Cups Thinly Sliced Onions
• 1/4 Butter
• 3 10 1/2 oz Condensed Beef Broth
• 1 teaspoon Worcestershire sauce
• 6-8 slices French Bread Toasted
• Swiss Cheese

In a large sauce pan, cook onions covered in butter about 20 minutes or until tender.
Add beef broth and Worcestershire sauce, 1/2 teaspoon salt and a dash of pepper.
Bring to a boil and simmer for a bit.

Meanwhile:
Broil cheese on toasted french bread until it melts. Then float in your soup.
Or
Float the bread in a hot bowl of soup. Sprinkle with cheese and pop the whole thing under a broiler until it's crispy.