Master Artisan Bread Recipe

Master Artisan Bread Recipe risen two hours

Enough to make four 1-pound loaves? Wow, that's a lot. But the dough can be kept for two weeks in the fridge! Cha-ching!

Will my old yeast work?

"Fastest rising if used by March 21, 2010."

Only one way to find out.

Master Artisan Bread Recipe
from Cooking Club of America

3 1/2 c lukewarm water
4 tsp active dry yeast
4 tsp coarse salt
7 1/4 c (2 lb. 4 oz.; 1027.67 grams) unbleached all-purpose flour (measure using scoop and sweep method)

Combine water, yeast and salt in large bowl.

Whoops, forgot the salt!

With spatula, stir in flour (dough will be wet).

Salt was added after the flour was stirred into the wet flour mixture.

Place dough in 5-quart lidded container or leave it in your giant bowl; cover with lid (do not snap airtight) or clean kitchen towel. Let rise at room temperature 2 hours. And yep, the yeast worked.


Refrigerate overnight or up to 14 days. Then make a Crusty Boule, or four.

Dough for 4 (1-lb.) loaves

Cost:

• flour: $1
• yeast: $1, SWAG

Total: $2 or $0.50 for each of the four loaves the recipes provides for.

Pin It