On Saturday I made some rockin’ bread. Seriously guys – this bread recipe is fool proof. So if you’re scared to make homemade bread, try this recipe out. I promise you won’t be disappointed.
The recipe is from my sweet neighbor Jessi. (Hope it’s okay if I share it!)
I like to call it Jessi’s Really Good Bread. The name is currently in transition to Artisan Bread (by Jessi), as Tyler says that is more descriptive.
6 cups flour
3 cups warm water
1.5 T salt
1.5 T yeast
1 egg, beaten
Mix all together except the egg. Let rise for 45 minutes or until doubled. Shape into loaves (probably two 1-lb. loaves) and slash the tops with a knife. Brush with beaten egg wash. Sprinkle seasonings on it. (I did one with toasted sesame seeds and one with basil, rosemary, and thyme.) Bake on a floured baking sheet in a 425 degree oven for 30-35 minutes, with a pan of water underneath (this helps the outside of the bread to get crispy like french bread.) Enjoy delicious homemade bread.
[ I used our bosch kitchen mixer, but I am sure kneading the dough by hand would turn out just the same. ]
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| Also, I discovered if you only need a teaspoon or two of a certain spice and you are fairly confident you won’t use the aforementioned spice for a long, long time (if ever again), you can buy it in “bulk”. I just went to Sunflower Market (our local farmer’s market) and next to the bulk food they have spices in big jars. Just fill up a little baggie with however much you need and be on your way! While a pound of coriander was over $6, four or five tablespoons only cost me 10-cents. :) I would have spent around $3 or $4 a the grocery store buying a little jar of coriander, only to never have used to again. |
Alie, you just made my day! I'm so glad the recipe is working for you! Also good–use raw sunflower seeds on top, or even oats! Merry Christmas!
Yum!!! Do you think it would work with whole wheat flour? That recipe looks so easy and I am craving some warm bread.
I made this today and it is delicious! I used whole white wheat flour and it turned out great. Thanks for the recipe!