A friend shared some old Cooks Magazines and I’ve been enchanted by them. Not only do they have great recipes and tips, the chefs and bakers go through their failed attempts before coming up with the final recipe. That is so helpful.
Our family loves the no-knead Artisan bread recipe that takes 17 hours (mostly rise time), and has a showy appearance and a thick and flavorful all-around crust similar to sourdough. I couldn’t imagine a bread recipe could rise, rest, rise again and bake all in 2 hours. But it did.
2 c. bread flour plus 6 Tablespoons whole wheat flour
2 1/4 teaspoons rapid rise yeast (or instant)
1 1/4 cups warm water (not cold)
2 T. butter
1 T. organic honey
1/8 t. pepper or other seasonings to taste
3/4 t. salt
In a stand mixer you’ll be using the paddle mixer, not the bread hook or the whisk. Mix bread flour, whole wheat flour and yeast together. Add the warm water and the melted butter and honey and mix on low speed for 1 minute. Increase it to medium and mix for 2 more minutes.
Scrape down the bowl and paddle with a rubber spatula and mix it on medium another 2 minutes. Scrape down again, detach from the machine and leave the paddle standing in the batter. Cover in saran wrap, place in a warm spot and let rise until it’s double in size, about 20 minutes.
While it’s rising, adjust the oven rack to lower middle and preheat to 375. Spray a 8 1/2″ x 4 1/2″ glass loaf pan with cooking spray. Dissolve and set aside the salt in 2 T. of very warm water. (If you use a slightly larger loaf pan, the recipe suggests cutting down the baking time by 5 minutes and checking the internal temp.)
When the batter is ready, put it back in the stand mixer and attach the paddle, turn it on low and trickle in the salt water and mix for about a minute. Add the pepper or other desired seasonings @ this point. Transfer the batter to the loaf pan and spread out evenly.
The batter needs a 2nd rise, so cover it again in saran wrap and put it in a warm spot for 20-25 minutes until the sides are 1/2″ from the top and the center mounds to the top. For a nice golden brown crust, I brushed on eggbeaters, but you could just as well use an egg whisked with a little water.
Bake 40-45 minutes until the inside temp registers 208-210 degrees. Immediately invert in dish towels onto a wire rack and flip face up. Let cool before slicing.
This is a lighter and more airy loaf, ideal toasted for sandwiches as well.
2 c. bread flour plus 6 Tablespoons whole wheat flour2 1/4 teaspoons rapid rise yeast (or instant)
1 1/4 cups warm water (not cold)
2 T. butter
1 T. organic honey
1/8 t. pepper or other seasonings to taste
3/4 t. salt
In a stand mixer you’ll be using the paddle mixer, not the bread hook or the whisk. Mix bread flour, whole wheat flour and yeast together. Add the warm water and the melted butter and honey and mix on low speed for 1 minute. Increase it to medium and mix for 2 more minutes.Scrape down the bowl and paddle with a rubber spatula and mix it on medium another 2 minutes. Scrape down again, detach from the machine and leave the paddle standing in the batter. Cover in saran wrap, place in a warm spot and let rise until it’s double in size, about 20 minutes.
While it’s rising, adjust the oven rack to lower middle and preheat to 375. Spray a 8 1/2″ x 4 1/2″ glass loaf pan with cooking spray. Dissolve and set aside the salt in 2 T. of very warm water. (If you use a slightly larger loaf pan, the recipe suggests cutting down the baking time by 5 minutes and checking the internal temp.)When the batter is ready, put it back in the stand mixer and attach the paddle, turn it on low and trickle in the salt water and mix for about a minute. Add the pepper or other desired seasonings @ this point. Transfer the batter to the loaf pan and spread out evenly.
The batter needs a 2nd rise, so cover it again in saran wrap and put it in a warm spot for 20-25 minutes until the sides are 1/2″ from the top and the center mounds to the top. For a nice golden brown crust, I brushed on eggbeaters, but you could just as well use an egg whisked with a little water. Bake 40-45 minutes until the inside temp registers 208-210 degrees. Immediately invert in dish towels onto a wire rack and flip face up. Let cool before slicing.
This is a lighter and more airy loaf, ideal toasted for sandwiches as well.
