Wednesday, March 25, 2009
Fresh Bread Made Easy
If you love homemade bread and you haven't picked up the book "Artisan Bread in 5 Minutes a Day" then you are missing out on an easy, delicious way to have fresh bread baking in minutes!
By using the basic recipe, you can create many different flavors and variations. And the dough itself is so easy to make, no kneading is necessary and the longer the dough sits in the refrigerator, the better the flavor gets! I love being able to bake a small roll or larger loaf at a moments notice.
This time around I added shredded cheese, hazelnut flour, a bit of milk and olive oil to the original recipe. I wanted a small loaf with a different shape than normal bread loaves so I decided to bake a few in my mini Le Crueset casserole dishes. They rose up beautifully just like a souffle and smelled amazing! The top was crusty, inside had just a hint of cheddar, a little nuttiness from the hazelnut flour and had an almost buttery flavor. Delicious! Next time I will add a bit more cheese but I love the results.
Cheddar-Hazelnut Bread Dough
Adapted from Artisan Bread in Five Minutes a Day
6 cups all-purpose flour
1/2 cup hazelnut flour
1 1/2 tablespoons kosher salt
1 1/2 tablespoons yeast (active dry or instant)
1 cup shredded cheddar cheese
2 cups water
1 cup milk
3 tablespoons olive oil
Mix flours and cheese together in large bowl. Add water, milk and olive oil and combine until all liquid is absorbed, add more water if necessary. Cover with plastic wrap and let sit at room temperature for 2 hours, or until doubled in size. Place container in refrigerator overnight.
When you are ready to bake, tear off pieces the size of an orange, roll a bit in flour if dough is too wet and place in oiled Le Crueset mini casserole. Let rise for 30 minutes. Sprinkle with flour. Bake in 450 oven for approximately 25-30 minutes. Remove from casserole and let sit until cool.
Store remaining dough in refrigerator for up to 2 weeks.