EASY homemade artisan bread

This is an even simpler version of the sensational no-knead recipe that can be found here by Jim Lahey, of the Sullivan Street Bakery.

My version is basically just that recipe minus most of the steps. I make this bread with my almost-four year old, and my one year old helping. It is a messy project, but fun.

Mix in a big bowl: 1/4 teaspoon yeast (put this in first so the kids don’t fling the yeast out of the bowl during the mixing stage) 3 cups flour (can do mix of 1c whole wheat to 2c white), 1 tablespoon salt.

Add: 1 1/2 cup room temp water. I put this into a pourable pyrex container first so that it pretty much all gets poured into the bowl. But you can always add more water if need be later.

Stir. Once the kids have done their share of stirring you will need to finish, if you keep at the mixing you will find 1 1/2 cups of water is enough, but you can add a bit more.

cover, let sit 8-12 hours.

stir. cover again and let sit another 8 or so hours.

preheat a dutch oven in a 400 degree oven.

when hot, sprinkle the dutch oven with flour, dump in the dough, put the lid on, and cook for 20 minutes.

take off the lid, and cook for another 10 minutes or so, until the top is a deep brown.



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