![]() With cooking spray, butter, or coconut oil grease a cookie sheet. Preheat the oven to 450, and on the lower rack of your oven put a cookie sheet or metal baking pan. Mix, cover, set aside, let rise, and put in the refrigerator. Let it cool in the fridge for at least an hour or up to two weeks. Transfer to the refrigerator, this just makes it easier to work with. This time will vary depending on the temperature of your kitchen. Let set in a warm part of your kitchen until it rises to the top of the bowl and begins to bubble and start to fall. Cover with a dish towel or press and seal. Stir with a wooden spoon, add the other 3 ½ cups, then stir it until it’s fully incorporated and you don’t see any dry. Stir in salt, then add 3 cups of the flour. You can add a tablespoon of sugar if you would like, but if you are using rapid rise yeast it isn’t necessary. You will notice it’s ready when it gets a little bubbly or foamy on top. With a wooden spoon, stir in two packets of rapid rise yeast, let that sit for a couple of minutes to activate. Set out a medium mixing bowl, and put 3 cups of warm water (not too hot, not too cold, just warm) into your bowl. Everyone has the dreaded first loaf, but after this, you will see how easy and doable it is, even for the busiest schedules. You won’t find much I get the mixer out for, if it’s doable with a wooden spoon I will figure it out! How To Make The Perfect Loaf of Crusty Artisan Bread And this recipe requires no mixer, no kneading, just a bowl, and a wooden spoon. gross, but if you remember all the ingredients it turns out perfectly chewy on the outside, soft and airy on the inside every time!īeing a mom of four, the least amount of equipment I have to pull out of the cabinets the better. Oh wait, there was that one time I completely forgot to add the salt and that was just…. What if I told you you could make the perfect loaf of bread with your hands-on time being just a little more than five minutes? Well, it’s true, and from the first loaf, it has never failed. Most of us don’t want to take the time to do it because of our busy schedules, the fear of failing, or it is to much work. If you have ever successfully made a loaf of bread you know how good it feels.
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