Simple Homemade Artisan Rustic Bread

Written by Published on in Bread

One of the things that has changed over the last few decades is the desire and appreciation for different breads. We now go into the better markets and see bakeries loaded with almost every bread imaginable. One of our favorites became aritisan bread.

We favor these breads because they have a tasty, have a harder crust, and are airy and moist inside. They are simply perfect for soups, chili, pastas, pot roast and just about anything with a sauce you want to mop up with a solid crusty bread.

After a little work, we came up with an easy to make recipe for making your own artisan breads at home. The recipe works as it is written but we found that adding near a couple tablspoons of dried Italian ingredients add the flavor we appreciate most in a rustic bread. This recipe makes just one loaf.

”Artisan

  • Servings: ”8″
  • Difficulty: ”Moderate”</p>
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2 1/4 Cups Good Flour

2 Teaspoons Kosher Salt

1 1/2 Teaspoons Instant Rapid Rise Yeast

1 1/4 Cup Warm Water

1 Tablespoon Dried Minced Onions

1 Teaspoon Dried Basil

1/2 Teaspoon Dried Rosemary

1/2 Teaspoon Dried Oregano

1/2 Teaspoon Dried Garlic Powder

 1 Tablespoon of Cornmeal

Directions

  1. In a large bowl mix all dry ingredients well.
  2. With a wooden spoon add the water until moist.
  3. The dough should be sticky and lay in the bowl. Too dry add a little more water. Too wet, add a little more dough.
  4. Cover with plastic wrap and put in a warm place for 2 hours.
  5. Sprinkle a cooking sheet with Cornmeal.
  6. Do not work the dough but put a little flour on it and your hands and make a dough ball.
  7. Place the dough ball on the prepared cooking sheet, and fold the ends of the dough under.
  8. Place the cooking sheet in a warm place and let the dough ball rise uncovered for 45 minutes.
  9. Preheat the oven to 450 degrees.
  10. With a sharpe knife cut 1/2 inch slashes into the top of the dough ball.
  11. Place the cooking sheet in the middle rack of the oven AND also put one cup of water in a small pan and place it on the bottom rack of the oven.
  12. Bake for 28 minutes, but also check because all ovens are different. When the bread is a proper deep golden brown it is done.
  13. Place the bread on a wire rack to cool.

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