Artisan Bread

Bread baked in a loaf pan after rising twice (More options in recipe).

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This versatile bread dough is made with a small number of ingredients and is easily adaptable. It can be baked into a full-size loaf, smaller loaves, rolls, buns, and dessert. No bread machine, proofing tray, or bread pan is required - a baking tray with parchment paper is enough. Think of this recipe as a foundation, with opportunities to build on it as your needs require! Enjoy!

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Ingredients:

• 2 1/4 tsp active dry yeast
  
• 1 cup warm water
  
• 1 1/4 cup all-purpose flour
  
• 1 1/4 cup whole wheat flour
• 2 Tbsp canola oil
  
• 1 tsp salt
  
• 1 tsp sugar
  

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Process:

• Mix yeast and water in bowl, let yeast dissolve.
• Mix in remaining ingredients.
• Knead dough, pressing with heal of hand, about 25 times, dusting with flour as needed if dough is sticky.
• Let dough rise under a floured bowl until doubled in size.
• Once dough has risen, knead the dough a couple of times, then roll into desired shape by hand. You can keep the dough as one loaf (12" to 15" long for best results if using a baking sheet) or divide the dough into smaller rolls/buns/loaves.
• Let dough rise a second time. Dough can be placed in a greased loaf pan, on a floured surface, or on a baking sheet lined with parchment paper. Let dough rise under a towel (I prefer a closely-woven cotton towel). If the dough is not already rising in or on what it will bake in, prepare that while the dough rises.
• Preheat oven to 425° F.
• After dough has risen a second time, bake in preheated oven for 25 minutes.
• Remove from oven; let bread cool before slicing.

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Breads | Recipe by C.S.

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