Artisan Bread and Garlic Bubble Bread

No need crusty artisan bread

Ingredients

3 cups all purpose flour

1 teaspoon salt

1 teaspoon yeast

1 1/2 cups Luke warm water - I just take the chill off.

Combine the three dry ingredients in a large bowl then pour in the lukewarm water. Stir until completely combined. Dough will look messy and not smooth and that is completely OK. Once combined, cover tightly with plastic wrap and let’s sit on the counter overnight. It needs to sit for at least eight hours. I like overnight but sometimes I make it during the day.

Dough will be puffed up and be sticky. Put flour on a clean countertop or surface. Turn Dough on the flowered surface and shape into a round ball. ( I put flour on the dough so it’s easy to handle and make into a ball). Don’t pop the air bubbles. Place round dough on parchment paper.

Preheat oven to 450. It says to heat the Dutch oven so when the temperature gets to 200 I put Dutch oven in oven to preheat. When oven is ready you can place your bread in pan on parchment paper. Put the cover on Dutch oven and put in oven. Bake for 30 minutes then remove cover. Then bake till done. Normally once the cover comes off I bake for another 13 minutes it all depends how hot your oven gets. Bread will be golden color. Pan will be extremely hot. Put on cooling rack.

If your making more then one loaf you will want to take the dough for the second loaf and prepare it like 15 to 20 minutes before the first loaf is done baking. It will just sit there on the parchment paper till your ready to put in oven.

The 4 ingredients is the main plain bread recipe and my favorite. But now you can do add ins. Water is always last ingredient to do. So if your adding anything else add it to the dry flour, salt and yeast before the water.

Get creative now. You know what you like.

To make orange cranberry walnut bread add to your flour, salt and yeast 1/2 cup dried cranberries, grated orange peel or the spice and 1/2 cup walnuts.

Butch likes just plain cranberry so I add a whole cup of cranberries.

Got kids coming? Add chocolate chips to you ingredients before the water. Messy but good. Kim’s favorite.

If I make a loaf just for sandwiches I might add some Italian seasoning and or onion powder.

I have made one just adding cinnamon. 4 tablespoons though in order to taste cinnamon.

I have added apples too maybe three of them. I guess I should try apple cinnamon.

I know rosemary and Himalayan salt is good cause I make a skillet bread like that.

Can also make buns. Instead of making your dough into a round ball make 7 smaller ones. When the go in the Dutch oven you will put them in like the bread. When comes out of oven just break them off.

Lots you can do. Enjoy……..Ann at 920-655-7883.

Artisan Bread

Garlic Bubble Bread

This is a whole different bread. You can use a loaf of frozen bread dough or make a loaf of dough. I haven't made it for awhile but someday do want to try my homemade bread. Last time I made it I used frozen bread dough. Not anymore. 

1 egg beaten

1 teas parsley flakes

1/2 cup melted butter

1/2 teas garlic powder

1/4 teas salt

Thaw or make dough. Blend 5 ingredients together and tear off pieces of the dough and dip them into mixture and place back in bread pan. Bake at 375 for 30 minutes.

To make a cinnamon loaf thaw dough or make dough. For the mixture use:

1 egg beaten

1/2 cup melted butter

1/4 teas salt

1 Tablespoon cinnamon or use your best judgment. I have learned it takes more cinnamon to make it taste cinnamon.

Milk Bread

2 Cups flour - 1 Tablespoon baking powder - 1/4 teaspoon salt - 1 1/4 cups milk - Mix but don't overmix. Bake at 350 for 35-40 minutes. 

Easy skillet Bread

1 package active dry yeast or if you buy the jars it would be 2 1/4 teaspoons

2 cups lukewarm water

1/2 Tablespoon salt - I use Himalaya salt. In fact I use that for everything

4 1/3 cups all purpose flour

Olive oil but I use avocado oil either works

Rosemary

Combine yeast and warm water in a large bowl. Using a wooden spoon add in 1 cup of the flour and then salt and mix until combined. Stir in the rest of the flour, one cup at a time (I stir mine in less then one cup at a time so no lumps) until completely incorporated. Cover with plastic wrap. Allow to rise for 1 hour. Do not punch dough down. Sprinkle a good amount of flour on the top of the dough and then cover hands with flour. Take the dough from the bowl and shape into a disk. It will be sticky. Place in the oiled skillet, cover loosely with plastic wrap and a towel, and allow to rise for another

30 minutes. Preheat over to 400 degree's. Drizzle a little more oil over the top of the bread and slash the dough with a knife creating and X. Sprinkle with salt and rosemary leaves. Bake for 35 to 40 minutes until the top is deep brown in color.

Corn Bread

2 cups yellow cornmeal
2 cups flour
1/2 cup sugar
1 Tablespoon baking powder
1 tablespoon salt
2 cups milk
1 stick butter
1/2 cup honey
4 eggs, lightly beaten

Oven to 375 degree's. Oil a 9x13 pan.

Combine and whisk cornmeal with the flour, sugar, baking powder and salt till combined. Set aside.

In a medium bowl, whisk the milk with the melted butter, honey and eggs until well combined, add the milk mixture to the cornmeal mixture and using a spatula stir till combined. Transfer the batter to a 13x9 oblong cake pan and bake for 30 minutes or until golden brown.