5 ingredient bread

A delicious Artisan bread with a crispy crust and a soft interior. I&#039;ll show you how to get that craggy crust with or without a Dutch oven.

Artisan Bread Recipe

tsp (7 grams) Instant yeast

tsp (5 grams) sugar (- caster or superfine)

flour

tsp (8.5 grams) salt ((regular table salt/Kosher salt))

Add the yeast, sugar and warm water to the bowl of your stand mixer, or to a large bowl. Leave for 5 minutes, until the yeast starts to foam.

Add the flour, then the salt. Mix together using the dough hook attachment on your stand mixer, or mix together with your hands until fully combined.

Using the dough hook, knead the dough on a medium setting for 10 minutes. If you want to do this with your hands, oil the work surface and your hands with a little olive or vegetable oil, and knead for 10 minutes. It will be a sticky dough - this is fine.

Once kneaded, place the dough in an oiled bowl (wiped with a little olive or vegetable oil). Cover with clingfilm or a wax wrap and prove for 1 hour - until doubled in size.

Sprinkle the work surface with 1/4 cup (30g) flour and tip the dough out onto the flour. You&#039;ll probably need to use your hands to tease it out of the bowl, as it will still be quite sticky. Sprinkle with a tablespoon of the flour.

We DON&#039;T want to knock the air out of the dough at this point. We simply want to shape the dough by grabbing a piece from the outside and pulling it into the middle.

Continue this, pulling the dough in all the way around until the dough no longer wants to stick in place (see the video for a visual on this). You may need a little more flour to prevent it sticking.

Then turn the dough over and use your hands just to finish off rounding it out.

Place the dough in a well-floured proving basket or floured bowl - SEAM-SIDE-DOWN.

Cover with clingfilm or a wax wrap and prove for 30 minutes.

Meanwhile, place a dutch oven (approx 25cm/10" diameter) in the oven and preheat the oven to 230C/450F.

When the dough has finished its second prove, remove the cover, take a long piece of parchment or greaseproof paper and place on top of the bowl.

Gently tip the bowl upside-down the dough ends up on the paper.

Very carefully take the hot Dutch oven out of the oven and remove the lid (leave a tea-towel on top of the lid, so you don't forget it's hot and grab the lid without thinking).

Use the edge of the baking parchment to carefully lower the bread into the Dutch oven. Place the lid on top and carefully place back in the oven.

Bake for 30 minutes, then remove the lid and bake for a further 10-15 minutes until golden brown.

Remove from the oven and allow to cool completely on a cooling rack before slicing and serving.

https://www.youtube.com/watch?v=y1f664AjDoQ

A deliciously soft Artisan bread with a soft interior and a light crispy crust.
Using 5 ingredients, this bread is easy to make. I'll share the secret to getting a lovely craggy top WITHOUT having to slash the bread with a knife. This recipe uses a Dutch oven, but I'll show you how to get great results without one too.

Lazy lunches with soft, warm, crusty buttered bread or serve it toasted for breakfast, slathered in jam. It really is the best.

Full recipe including hints and tips here: https://www.kitchensanctuary.com/artisan-bread-recipe/

Oven Temp: 230C/450F (fan oven)

Ingredients:
1 tsp (7g) Instant yeast
1 tsp (5g) sugar - - caster or superfine
1 1/4 cups (300ml) warm water - - slightly warmer than lukewarm, but not hot
3 cups (450g )plain/all-purpose flour - PLUS 1/2 cup (60g) for dusting and shaping the bread
1 1/2 tsp (8.5g) salt - (regular table salt/Kosher salt)

#Baking #Bread #CookingShow

Yeast, Sugar & Water

Mix the dough

Knead the dough

First Proove

Dip the dough out

Start to shape

Shaping the dough

Turn and shape

Place in basket

Second proove

Preheat the oven

Grease proof paper

Dutch oven

Dough into the oven

Bake the bread

Cool the bread

Easy 5 Ingredient Artisan Bread Recipe

A chewy and versatile bread, great for dipping in soup, as a sandwich, or just eating with a pat of butter!

Chewy French Bread

Tablespoon yeast (9 grams) (- I use Red Star)

Tablespoon white sugar (12 grams)

kosher salt (12 grams)

all-purpose flour (600 -720 grams) (- or until right consistency)

** I recently adjusted this recipe and eliminated one of the rises. I don&#39;t think it&#39;s necessary for this recipe and it saves time.

In large standing mixer, combine the yeast, sugar, and warm water. Be careful to use warm water (100-110 degrees F), not hot.

Mix and let sit for about 15 minutes to get the yeast working.

Add the salt and then gradually add the 5-6 cups flour until you get just the right consistency. You want the dough to be soft but not too sticky.

Grease a large bowl with canola oil and add the dough. Punch the dough down into a nice smooth ball. Cover with a clean dishtowel and set it in a warm corner of your kitchen until doubled in size, approximately 45 minutes to an hour.

Form into two large oblong shapes (or you can make several smaller loaves or even buns). Place on a large greased cookie sheet or on a French bread pan. Cover with a towel and let rise again, about 30-40 minutes.

Cut slits on top of loaves with scissors or serrated knife. Mix one egg white and 1/2 teaspoon salt and gently brush this mixture on top of the loaves.

Bake on 400 degrees for 25 minutes or until bottom is slightly brown and crunchy, and top is nice and golden brown. Remove and let cool on baking rack.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1562784371/m8lh6kn4ouxat91ywmbf.mp4

Chewy French Bread is an easy five ingredient bread, perfect for beginner bakers or experts alike. My mom perfected this recipe, and its great for dipping in soup, as a sandwich, or just eating with a pat of butter!

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Top 2 5 ingredient bread recipes from across the web

The most viewed 5 ingredient bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Artisan Bread Recipe

Chewy French Bread

The most viewed 5 ingredient bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine