Easy Artsian Bread

In case you were wondering what was parked next to that Crockpot Beef Barley Soup, this was it.  To be honest, I almost liked this more than the soup.  Almost.  This bread is the robin to the soup's batman.  That is all I have to say about that.

Start by combining flour

Salt

And yeast in a large bowl.

Stir to combine.

Add the water

And stir again.  Seriously, that is it!

Unless you remembered that you wanted to add rosemary, then you add that too and struggle to mix things because it would have been wayyy easier to mix in with the flour.

Moving on, cover with plastic wrap and let it sit on your counter for 12-18 hours.  I actually let mine set over night and it was just perfect.  The original recipe says it is important to not refrigerate this.  I don't really know the science behind baking (like at all) and so I can't tell you why.  Just don't do it.

The next day, preheat the Dutch oven in the oven for 30 minutes at 450 degrees.

Heavily flour a surface.  I used a dishtowel to prevent sticking as well.  This dough is stick-y.

The dough the next day.

Plop it out on the floured surface.

Cover while the Dutch oven preheats.  I just pulled the edges up of my dish towel.  It worked great and didn't end up sticking.  Lucky. Once the Dutch oven is preheated, toss this dough in the middle of the pot being very careful not to burn yourself since it will be approximately 450 degrees.  

Bake for 30 minutes with the cover on.  Remove the cover and put back in the oven for 15 more minutes.

It will come out like this.

Holy Mother of Carbs.  I want to sing from the rooftops about this bread.

But then I buttered it up

And added a bit of salt and additional rosemary. Not as much salt as I show in this picture, you wouldn't believe how hard it is to take a picture while "sprinkling" salt.  Give it a try--not easy I tell you!

Then ate half of the loaf.  Not kidding.  The End. 

Easy Artisan Bread

3 Cups all purpose flour

1 3/4 teaspoon salt

1/2 teaspoon yeast

1/2 teaspoon rosemary (optional) + additional for topping

1 1/2 cups water

1/2 tablespoon butter

In a large bowl mix together the flour, salt, yeast and rosemary (if you are using it).   Stir in the water until a "shaggy" mixture forms.  Cover the bowl with plastic wrap and let rest for at least 12 hours but up to overnight.  

When ready to bake, preheat the oven to 450 degrees.  Once the oven is preheated, place your Dutch oven in the oven, covered, for 30 minutes.  

Meanwhile, heavily flour (and if you have a pastry cloth use that too) your counter and place the dough on the floured surface.  Shape so that it is round and cover again until the Dutch oven is preheated for 30 minutes.  

Once preheated, add the dough to the Dutch oven and cover.  Be careful as this is tricky since the pot is so hot.  Return the Dutch oven to the oven for 30 minutes.  After 30 minutes, take the cover off the Dutch oven and let bake for another 15 minutes or so.  I baked mine for another 13 minutes and it was perfectly golden brown.  

Carefully remove the bread and place on a cooling rack.  If you wish, brush with butter while still hot and sprinkle a bit of extra rosemary on the top.  

Enjoy!! 

Recipe found: Here