Isn't she stunning? A golden boule of artisan bread that is crusty on the outside, moist and flavorful on the inside. It's truly authentic and equally fool proof to make!
Never made bread? Never used yeast? Don't have a cast iron pot or la cloche? No mixer? No problem— this recipe is specifically created to bake on a cookie sheet. The measurements and ingredients are so simple, you can memorize them easily and have a show stopper bread recipe in your back pocket at all times.
Never made bread? Never used yeast? Don't have a cast iron pot or la cloche? No mixer? No problem— this recipe is specifically created to bake on a cookie sheet. The measurements and ingredients are so simple, you can memorize them easily and have a show stopper bread recipe in your back pocket at all times.
When I got married, I had never so much as seen a packet of yeast. The first time I tried to buy it, I didn't even know where to find it at the grocery store. Fourteen years and twenty pounds later, I know exactly where the yeast is located, and I am excited to teach you how to make this gorgeous loaf of bread.
Rustic Artisan Bread (Easy)
Makes Two Small Boules
Ingredients
1 Tbsp. salt
1 Tbsp. sugar
4 c. all-purpose flour
1 Tbsp. yeast
2 c. very warm water (too hot will kill the yeast, too cool will take longer to rise)
Ice cubes
Method
In a large bowl, stir together salt, sugar, and flour.
Stir yeast with warm water until the yeast is completely dissolved, then add the warm water and yeast to the flour mixture along with any optional *mix-ins (see below).
Mix with your hands or a sturdy wood spoon until dough is just combined. Dough will be lumpy—this is normal.
Transfer to a greased bowl, cover with a light dish-towel and allow to rise until doubled in size (about an hour).
When the dough has risen, you can prepare the dough to bake, or let sit out at room temperature for up to 12 hours more. The longer it sits, the more it will taste like sourdough.
When you are ready to bake, preheat oven to 400º. To prepare the cookie sheet, grease generously and set aside until the dough is ready.
Transfer dough onto a generously floured surface. Divide the dough in two and sprinkle more flour on top of each. With generously floured hands, form the first bit of dough into a rustic boule/ball shape, tucking the dough under until you have a nice, smooth ball of dough. Repeat with the second boule.
Transfer dough onto a generously floured surface. Divide the dough in two and sprinkle more flour on top of each. With generously floured hands, form the first bit of dough into a rustic boule/ball shape, tucking the dough under until you have a nice, smooth ball of dough. Repeat with the second boule.
Place the boules on the prepared cookie sheet and cover with a light kitchen towel, allowing to rise until the boules are again doubled in size, about 30-40 minutes.
Dust a bit of flour over top of the boule dough.
With a sharp knife or clean razor blade, slash the top of the loaves in an x pattern or other pattern of your choice (slashes should barely break the surface of the dough. Be careful not to slash too deeply or to deflate the dough).
Dust a bit of flour over top of the boule dough.
With a sharp knife or clean razor blade, slash the top of the loaves in an x pattern or other pattern of your choice (slashes should barely break the surface of the dough. Be careful not to slash too deeply or to deflate the dough).
Once slashed, placed in the oven immediately and bake at 400º for 25-30 minutes, or until golden.
Toss ice cubes in the bottom of the oven right away and repeat every ten minutes or so to create steam (this is optional but it makes the crust more chewy).
Let the bread cool before slicing.
Note: This recipe also works great with instant or fast rising yeast. Rise times will simply take less time.
*Optional Mix-Ins
The following measurements are for one boule. If you want both boules to be the same flavor, double the measurements below. Otherwise, divide the dough in two before the very first rise, stirring in the mix-ins at that point and letting the dough rise in separate bowls.
Cheddar Herb
1-2 Tbsp. fresh herbs, finely chopped (rosemary is my very favorite)
2 Tbsp. shredded cheddar cheese
Maple Cinnamon Nut
2-3 Tbsp. nuts and/or seeds
2 Tbsp. maple syrup
1 tsp. cinnamon
Toss ice cubes in the bottom of the oven right away and repeat every ten minutes or so to create steam (this is optional but it makes the crust more chewy).
Let the bread cool before slicing.
Note: This recipe also works great with instant or fast rising yeast. Rise times will simply take less time.
*Optional Mix-Ins
The following measurements are for one boule. If you want both boules to be the same flavor, double the measurements below. Otherwise, divide the dough in two before the very first rise, stirring in the mix-ins at that point and letting the dough rise in separate bowls.
Cheddar Herb
1-2 Tbsp. fresh herbs, finely chopped (rosemary is my very favorite)
2 Tbsp. shredded cheddar cheese
Maple Cinnamon Nut
2-3 Tbsp. nuts and/or seeds
2 Tbsp. maple syrup
1 tsp. cinnamon
I wanted to test this recipe to see if it was really as easy as I claim. So I asked my husband to give it a try. He has never baked anything as long as I've know him. Never used yeast in his life. I didn't tell him what mixing bowl to use or what sheet to bake on; I just gave him the recipe and left the room. This is him getting ready to slash the dough. His boules turned out great!