Artisan Bread

I don't know what artisan bread really is; all I know is that if I make Grandma Dingler's bread recipe and then put it on a cookie sheet instead of in a loaf pan and make some slashes in the top, it looks a lot cooler than when I put it in a loaf pan :)


Now that I got your attention, here is my favorite recipe for...

straight-up white bread
1 pkg yeast (2 1/4 tsp.)
1 c. warm water (120 degrees?)
1 Tbsp. sugar
1 tsp. salt
3 c. flour (you can do 2 c. white flour and 1 c. wheat flour)

1. Dissolve yeast in warm water in a large bowl. Add sugar, let it hang out a few minutes. Add salt, let it hang out a few minutes more.

2. Mix in flour with a spoon. Add more if necessary. Knead until smooth. Cover and let rise for about 1 1/2 hrs.

3. Punch down and get air bubbles out. Shape into a loaf and place on a cookie sheet (or in a loaf pan if you want a nice conventional loaf of bread). Make some slashes in the top with a good sharp knife and let it rise again for about an hour.

4. Bake at 350 for 45 minutes (optional: before baking, brush with milk). Remove from pan and cool on rack. Eat warm slices with butter and jam.