Artisan No Sugar Bread In 8 Minutes Prep Time Recipe 395 Food

ARTISAN NO SUGAR BREAD IN 8 MINUTES PREP TIME RECIPE - (3.9/5)

Steps:

• Mix salt, yeast, water in a large bucket. Stir to dissolve then add the 8 cups of flour. Mix with a wooden spoon or use your hands after a bit. Let rest on counter for 2 hours. With lid on bucket or container but not sealed completely. Take a little bit of flour and knock down the dough. After knocking down the dough with small amounts of flour you can store into refrigerator or take out about 1 pound of dough to use to make a loaf of bread. Place dough on a piece of parchment paper after it rises for 40 minutes, slide it onto a pizza stone that has been preheated in the oven. At 20 minutes preheat the oven to 450'. Melt butter and gently spread on top of bread and sprinkle seeds on top of bread sticking to butter. Score the bread with a very very sharp knife in several places to help vent bread during baking. After placing bread on pizza pan in the oven put 1 cup of water in a pan on the bottom shelf to help steam in the oven and crust the bread. Bake the bread for 30 minutes in a 450' oven. Dough stays fresh in the refrigerator for about 2 weeks. Now you can have fresh bread anytime. ENJOY!

NO-KNEAD ARTISAN BREAD

Steps:

• In large bowl, mix 2 cups of the flour, the sugar, salt and yeast. Stir in water and oil until well mixed, about 1 minute. Beat with wooden spoon 2 minutes.
• Stir in 1 cup of the remaining flour. Stir in additional flour, 2 tablespoons at a time, until dough leaves side of bowl, flour is incorporated and dough is not sticky. Cover tightly with plastic wrap; refrigerate at least 2 hours but no longer than 24 hours.
• Grease large cookie sheet with shortening or cooking spray; sprinkle with cornmeal, shaking off excess. Divide dough in half.
• With floured hands, shape each half of dough into smooth ball by stretching surface of dough around to bottom on all 4 sides; pinch bottom to seal. Place dough balls on cookie sheet about 5 inches apart. Cover loosely with plastic wrap; let rise in warm place about 1 1/2 hours or until dough has doubled in size.
• Heat oven to 375°F. Place 8- or 9-inch pan on bottom rack of oven; add hot water until about 1/2 inch from top. Uncover dough; using serrated knife, carefully slash tic-tac-toe pattern on each loaf top. Bake 15 to 20 minutes or until loaves are dark golden brown and bread sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.