Artisan Bread (Amish Friendship Bread)
Artisan Bread
http://www.friendshipbreadkitchen.com/artisan-afb/
Prep time 3 hours. Cook time 25 - 30 minutes
Yield 2 loaves
Ingredients
1 C Amish Friendship Bread starter
1 1/2 C Lukewarm water
2 t yeast
1 T kosher salt
5 C flour
cornmeal as needed
spray bottle of water
extra flour for work surface and bread
oil for bowl
Directions
In a stand mixer with dough hook, add starter.
Pour water on top and sprinkle with yeast. Let sit for 5 minutes.
Add salt and flour, gradually.
In the stand mixer, blend on low for 5 minutes until the dough pulls away from the sides and forms into a nice ball.
Oil a glass bowl, one large enough to handle a double rising of the dough.
Place dough in bowl, cover with plastic wrap to let double for approximately 1 1/2 hours.
Sprinkle flour on work surface and add risen dough.
Sprinkle a 16" by 12" pan with cornmeal.
Cut dough in half.
Place dough side by side on pan, but not touching.
Cover and let rise 1 hour.
Preheat over 425 F degrees (218 C).
After 1 hour, lightly sprinkle dough with flour.
Cut a tic-tac-toe pattern on the top of the dough with a very sharp serrated knife.
Place pan in the middle of the oven.
Quickly spray water in the top of the oven. Some water will get on the dough.
While baking, spray water again after baking at 10 minutes and again at 20 minutes.
Bake 25 - 30 minutes. Dough will be brown on top and dark brown on the bottom.
Thump the bread on the top to hear an echo, hollow sound. Let cool.
Enjoy.
Give It A Twist
Use the starter from Day 10 before adding the flour, milk and sugar.
Experiment with different flours for this bread. Try using 4 cups flour and 1 cup whole wheat. - Heidi Kleyn shared this recipe.
If you are confident that you have a good yeast going with your starter, you can omit adding more. And instead of spraying water into the oven again and again, put a pan on the bottom shelf before you turn the oven on, then add 1/2 - 1 cup of water at the beginning of the baking and close the door quickly. This is the traditional way to get a proper French boule crust.
http://www.friendshipbreadkitchen.com/artisan-afb/
Prep time 3 hours. Cook time 25 - 30 minutes
Yield 2 loaves
Ingredients
1 C Amish Friendship Bread starter
1 1/2 C Lukewarm water
2 t yeast
1 T kosher salt
5 C flour
cornmeal as needed
spray bottle of water
extra flour for work surface and bread
oil for bowl
Directions
In a stand mixer with dough hook, add starter.
Pour water on top and sprinkle with yeast. Let sit for 5 minutes.
Add salt and flour, gradually.
In the stand mixer, blend on low for 5 minutes until the dough pulls away from the sides and forms into a nice ball.
Oil a glass bowl, one large enough to handle a double rising of the dough.
Place dough in bowl, cover with plastic wrap to let double for approximately 1 1/2 hours.
Sprinkle flour on work surface and add risen dough.
Sprinkle a 16" by 12" pan with cornmeal.
Cut dough in half.
Place dough side by side on pan, but not touching.
Cover and let rise 1 hour.
Preheat over 425 F degrees (218 C).
After 1 hour, lightly sprinkle dough with flour.
Cut a tic-tac-toe pattern on the top of the dough with a very sharp serrated knife.
Place pan in the middle of the oven.
Quickly spray water in the top of the oven. Some water will get on the dough.
While baking, spray water again after baking at 10 minutes and again at 20 minutes.
Bake 25 - 30 minutes. Dough will be brown on top and dark brown on the bottom.
Thump the bread on the top to hear an echo, hollow sound. Let cool.
Enjoy.
Give It A Twist
Use the starter from Day 10 before adding the flour, milk and sugar.
Experiment with different flours for this bread. Try using 4 cups flour and 1 cup whole wheat. - Heidi Kleyn shared this recipe.
If you are confident that you have a good yeast going with your starter, you can omit adding more. And instead of spraying water into the oven again and again, put a pan on the bottom shelf before you turn the oven on, then add 1/2 - 1 cup of water at the beginning of the baking and close the door quickly. This is the traditional way to get a proper French boule crust.