Artisan Bread!

One of the most satisfying and rewarding things to bake is home made bread!
Check out this blog: Artisan Bread in 5 Minutes a Day and watch a few of these videos to show you how its done. We always think making bread is such a long and tedious process but not this one...Here is the recipe:

3 c. Lukewarm water
1 1/2 T yeast (1 1/2 packets)
1 1/2 T Kosher salt
6 1/2 c. unbleached all purpose flour ( I did 4 c. whole wheat & 2 1/2 c. white)

In 5 qt bucket with lid, combine all ingredients and stir with wooden spoon until well combined. Dough will be wet. Cover container and let rise about 2 hours. You can use the dough after the 2 hours or you can store it in the fridge for up to 2 weeks. Over the 2 weeks you can take the dough out bit by bit as you want to bake it.
On baking day:
Prepare a flat cookie sheet sprinkled with cornmeal or flour to prevent sticking. Sprinkle a portion of dough with flour and scoop out a grapefruit size portion. Use as much flour as needed to prevent sticking. But not too much to make the dough dry. Form a round loaf by pulling surface of dough around to the bottom turning the dough as you go. Let dough rest on a cornmeal/floured surface for 40 minutes. Preheat oven to 450 for 20 minutes. If you have a baking stone preheat that at the same time. When dough is done resting sprinkle surface with flour and slash the top with sharp knife or serrated knife. From your baking sheet slide the dough onto the baking stone or just place the baking sheet in the oven. After bread is in oven quickly pour 1 cup of hot water into a broiler tray in bottom of oven and quickly shut oven door. This is to create and trap steam in the oven, key to having nice crusty bread.
Try it! It is the simplest recipe for making great bread.

As the dough sits in the fridge for several days it takes on a sourdough taste... the longer you wait the better, real yummy!