Hi you guys! I am here on this fine morning to tell you how to make some super dreamy artisan bread! This recipe is so simple and requires absolutely zero kneading. All you need (ugh had to resist the dad-joke-temptation there) is a mixing bowl and Dutch oven. If you don’t have Dutch oven, I’ve heard you use any oven safe pot to cook your bread. I have only used a Dutch oven, however, so I cannot advise.
Quick note about rise time: If you have the time, you can use an overnight rising method that calls for less yeast, just use 1/4 tsp of yeast instead of 2 1/4 tsp. Combine all of the ingredients per the instructions and let the dough rise overnight in a warm area, covered with a clean towel. If you are shorter on time, use the full 2 1/4 tsp of yeast. When using the shorter method, I let my dough rise for about 2 hours or a little longer. You can use even less yeast, but I have not experimented with that…yet. You should ask my sister, though. She is pastry chef and probably knows everything there is to know about making bread.
Another super sweet thing about this recipe is that you can use any flavor ingredients to create the taste you want. Instead of garlic and rosemary, I’ve experimented with a blend of different herbs to create an Italian-y tasting bread. Another one on my bucket list is a cinnamon raisin bread. I’m planning to make this one using whole wheat flour, raisins and cinnamon (duh) . Mmmm #swoon.
Also, how perfect is this bread for Easter appetizers next weekend?? #soPerfect!
Garlic and Rosemary Artisan Bread
(Prep time: 5 minutes; cook time: ~45 minutes)
Yields one delicious loaf
2 cups unbleached flour plus a couple tablespoons for dusting
1 cup bread flour
1 tsp salt
2 1/4 tsp yeast
*(if you have time to allow overnight rising time, only use 1/4 tsp yeast)
1 1/2 cup warm water
2 springs fresh rosemary
1/2-1 head of roasted garlic
1. Roast the garlic. Preheat the oven to 400 degrees. Cut the top off of the garlic bulb to expose the top of the cloves. Brush the exposed cloves with about 1/4 tsp olive oil. Wrap in foil and place in oven. Roast for 35-40 minutes.
2. Meanwhile, add the dry ingredients including the rosemary to a large mixing bowl. Stir until all of the ingredients are combined.
3. When garlic is done roasting, peal or squeeze it from the outside layers into the dry ingredients. Add the warm water. Using a wooden spoon, work water, garlic and dry ingredients together. Dough will be scrappy. Form into a loose ball.
4. Cover the bowl with a clean kitchen towel and let dough rise for 2-3 hours (or overnight if you are using the overnight option).
5. When you are ready to cook, spray your Dutch oven with a bit of cooking spray and place inside oven. Preheat oven to 450.
6. Meanwhile, form risen dough into a ball – it does not need to be perfect at all. Roll the ball in a tablespoon or so of flour so that the whole thing is lightly to moderately dusted.
7. Place dough in preheated Dutch oven, cover with the lid and return the Dutch oven to the conventional oven. Cook with lid on for 30 minutes.
8. After 30 minutes, remove Dutch oven lid and continue to cook for another 7-15 minutes or until bread is nice and toasty and golden.
As always, let me know how your experiments go and let your heart and your stomach be your guide.
** hint: pair this with super easy Chickpea stew **
EAT YOUR VEGAN HEART OUT ❤