Most Adorn items are one-of-a-kind. Be one of the first to see newly posted items! Join our SPAM-FREE email list! Subscribers are privy to special sales and promotions others are not. SIgn-up today!
Join the Mailing List
Enter your name and email address below:
Name: Email: Subscribe Unsubscribe


Easiest Bread EVER!

I found this recipe for this oh so easy Artisan bread on this blog. I could NOT believe how easy it was and it turned out great! It is crusty and crunchy on the outside with a great texture on the inside. You could season the dough in different ways with herbs and spices. Anyway, give it a try. I made it go with lasagna and my family loved it!

Artisan Bread (makes one loaf)
3 1/4 Cups Flour
3/4 Tbsp Instant Yeast
3/4 Tbsp Salt
1 1/2 Cups warm water
(I added about 2 tsps. of garlic powder to mine)
Directions: Mix ingredients together. I used my Kitchen Aid stand mixer with dough hook and let it knead for about 5 minutes, but the original recipe does not call for kneading at all. I also had to add a bit more flour. The ratio of flour to water that bread recipes use really depends on where you live and the moisture content of your flour. You want the dough to not be totally sticky. It should not be sticking to the sides of the bowl.
Cover the bowl with plastic wrap and let the dough sit for 3 hours (longer if you want, or need).
With Olive Oil on your hands and counter take the dough (which will be gooey and sticky) and form into a round/circular loaf and place in a round casserole dish with lid that you have sprayed with cooking spray. Rub some extra olive oil on the top of the loaf once you have it in the dish. Cover and bake in fully preheated 450 degree oven for 30 minutes. Take the lid off and bake for another 15 minutes. Remove from the dish, cover with a dry towel and allow to cool somewhat before slicing. Enjoy!
PS. Stay tuned for my delicious lasagna recipe!


Earls said...

Do you think it would work just as well with freshly ground white wheat? said...

I think you could do it with white heat flour. if it were me, i would add some gluten to it to help with the texture. you can buy gluten at health food stores or smith's sells it by the organic foods.