My mom has made this artisan bread for years and I've always loved it. This last trip to Moab, I wrote down my mom's recipe and directions and we decided to make it today, on conference weekend. I showed Harrison how to make it, so he can whip up a batch for our family now and then. It takes no time or preparation at all and is delicious!
3 C. flour
1 1/2 t. salt
1 t. yeast
1 7/8 c. lukewarm water
In a large bowl, stir all ingredients together with a spatula, until all the flour is gone. Cover with plastic wrap and leave it overnight.
In the morning, put about 1/2 cup more flour in the dough (which is now full of bubbles) and stir with a spatula, until it’s not so sticky. Use a little more flour, as needed and you can use your hands to knead it a bit until most of the flour is combined. It will still be a little lumpy. Form into a ball.
Dump a little flour on a flour sack cloth and put the ball of dough in the middle and fold the cloth over the dough. Leave for 2 hours.
After the dough has sat for 2 hours, heat oven to 430 degrees, putting a dutch oven or other pan (that has a lid) in the oven while it preheats. (I just use my biggest stock-pot that is oven safe and has a lid.) Once preheated, remove the pan form oven, spray with cooking spray, place the dough in it, and put the lid on top. Bake for 30 minutes and then take lid off and bake 5-10 minutes longer until the top is brown.
|Harrison's first loaf of artisan bread!|