I
don’t eat bread on a regular basis, and in fact I may only eat sliced bread (or
bagels or English muffins, for that matter) once every two weeks. The only
exception is a good hearty wheat bread or an artisan loaf that has some heft
and flavor to it. Being from the Bay Area, sourdough is a longtime favorite,
but we have also been fortunate to have some very creative bakers in the region
that put out flavorful artisan breads, with a good crust and crumb. I am often
tempted to eat a loaf by myself, which is saying a lot.
The
best bread is that which comes right out of the oven—warm and fragrant and
flavorful, without need for butter or other accompaniments. For over 30 years I
have attempted to make my own breads, something my Granny did on a regular
basis. In fact, once she bought me a bread machine thinking that would help me
along, but I quickly found the device useless, and the shape less than optimal.
Given limited storage space, it didn’t last long in my household.
I’ve
even invested money in cookbooks to further my cause: most recently Peter
Reinhart’s Artisan Breads Every Day. But I have yet to fully embrace a recipe
that I want to make weekly. Until now…..
I
have never, and I mean NEVER, encountered a recipe that I like so much for a bread.
It combines all the requirements of a suburban cook: very little time, very few
ingredients, and a delicious product.
The
process is super simple and requires NO KNEADING. In fact, it really only takes
5 minutes of active hands-on time. Truly…..
In
a nutshell, you mix your 4 ingredients for a minute or two, leave them in the
bowl overnight, heat up a pan, throw it in, and Voila!, 45 minutes later you
have a crusty artisan bread, reminiscent of the $4 loaves you find in the
market.
Although
the timing and the taste are the most significant attributes of this recipe,
there is an added bonus. It lends itself to a variety of flavors. Want a
raisin-walnut-cinnamon bread for breakfast? No problem. Herb bread for that pot
of minestrone? Can do. A cheesy-sundried tomato bread to accompany pasta? Easy
peasy.
Other
than the 4 ingredients, the only other thing you truly need is a cast iron
enameled pan. I have one cheap version from Home Goods ($29.95) and one fancy
Le Crueset ($199). Because I double the recipe—every time—I use both. And they
work equally well. The shape of the pan doesn’t matter—it can be a round pan or
an oval one. (Skillets are too shallow, however.) I’m thinking that a plain
cast iron Dutch oven might also work as well, although I do not have one to
experiment with.
So,
go ahead and give it a try. Don’t be intimidated. I promise that you won’t be
disappointed.
5-Minute
Artisan Loaf
3
cups unbleached all purpose flour
1
3/4 teaspoons salt
1/2
teaspoon yeast
1
1/2 cups lukewarm water
In
a large mixing bowl, whisk together flour, salt and yeast. Add water and
mix with a wooden spoon until a shaggy mixture forms. Cover the bowl
tightly with plastic wrap and set aside for 12 to 18 hours. (I usually
start this after dinner or before bedtime to make the next day.)
Heat
oven to 450 degrees. When the oven has reached 450 degrees place a cast
iron pot with a lid in the oven and heat the pot for 30 minutes.
Meanwhile, pour dough onto a heavily floured surface and shape into a
ball. Cover with plastic wrap and let set while the pot is heating.
Remove
hot pot from the oven and drop in the dough. Cover and return to the oven for 30
minutes. Remove the lid and bake an additional 15 minutes. Take
bread from the oven and place on a cooling rack to cool.
Flavoring Suggestions:
Raisin-walnut-cinnamon,
rosemary-lemon-Gruyere, lemon zest-thyme-Asiago, mixed fresh herbs (your
choice), sun-dried tomato with shredded mozzerella, pesto….the combinations are
limitless.
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