This savory artisan bread recipe will not disappoint you! It’s packed with flavor and has an amazing, rustic chewy texture. Plus, it’s crazy easy. I think this is one you’ll be making over and over again!
My best tip is going to be to use the best quality bread flour you can find. It really does make such a difference. Of course, any standard flour will still make a great loaf of yummy, hot bread. But a quality flour such as Bob’s Red Mill Artisan Bread Flour will give you a superior loaf!
This bread is so easy but it does require a bit of patience. The very small amount of yeast in this recipe needs time to develop and do it’s work for at least 12 hour. Don’t rush! Good things come to those who wait!
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In a large bowl, mix together the flour, yeast, and salt, onion and sage. Add the water and mix together with a wooden spoon until just combined. You will have a sticky, shaggy ball of dough. Cover the bowl with plastic wrap and let rise at room temperature for 12-18 hours, and do not disturb!
After rising, the dough will be very sticky! Carefully dump it onto a well floured surface. Stretch the dough and fold it into thirds. Then turn the dough 90° and stretch it out again, and fold it into thirds.
Gently shape the lump into a loaf with the ends tucked under, then slash the top. Allow the dough to rest 15 minutes.
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Place the loaf on a pre-heated cast iron skillet or dutch oven. Put into a pre-heated 500° oven, and throw a few ice cubes into the bottom of the oven if desired (this helps the loaf and crust form best). Bake 30 minutes. Allow to cool before slicing!
Artisan bread needs good crust! Creating steam in the oven at the beginning of the bake is the way to get this fantastic crust. I have found that using a few ice cubes is the easies way to do this, but some bakers use a spray bottle of water or a pan of hot water. Just make some steam!
Just look at these bubbles. This bread has an artisan style, chewy texture. The herbs add so much flavor, too! I think this bread is best for dipping into soup, but can you imagine it as a gourmet grilled cheese sandwich.To begin, combine 1 cup of warm (about 110-120 degrees) water, 1/2 teaspoon of sugar and 2 1/2 teaspoons yeast in a small bowl. Stir together and let sit for 10 minutes until the the yeast is bubbly.
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Meanwhile in a mixing bowl, combine 6 cups white bread flour, a teaspoon of dry mustard and 2 tablespoons of sea salt. Stir those together until thoroughly mixed.
Make a deep well in the center with your hand or the back of a spoon. Pour the bubbly yeast mixture into the well.
With your fingers, gently swirl the mixture around, pulling in enough of the surrounding flour to make the liquid the consistency of pancake batter.
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Grab some of the flour from the outside and sprinkle it over the top of the liquid mixture to prevent a skin from forming. Cover the bowl with a damp towel and let it sit for 20 minutes.
Pour in a second cup of warm water. Then with your hands begin pulling the flour into the center, stirring until it comes together into a messy dough.
Scoop the dough out of the center and place it on a lightly floured surface. Use the extra flour mixture that it still in your bowl. Knead the dough for 8-10 minutes, adding additional flour mixture as needed. The dough will start out as a shaggy mess…
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And after you have kneaded it, you will have a soft, smooth dough. Discard any remaining flour in the bowl. Wash, dry and oil the bowl. Place your dough ball in the bowl and turn it over to lightly coat the dough with a thin layer of oil. Cover it with the damp towel again and let it rise at room temperature for 1 1/2 – 2 hours.
When the dough is nearly finished rising, grab a large onion. Peel off the skin and cut 5 or 6 thing slices from one of the ends. Set the slices aside for now and dice the remaining onion.
In a skillet, sauté the diced onion in 1 tablespoon of extra virgin olive oil, over medium low heat until the onion is tender and golden – about 5 minutes. When the onion is done sautéing, spoon it out onto a plate and spread it out so that it can cool.
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While the onion is sautéing, get your Swiss cheese ready. You will need 10 ounces. Cut your block into two portions – about 2/3 and 1/3 of the block respectively. This does not have to be exact, just “eyeball it.”
Turn the dough out onto a lightly floured surface. Roll or pat it out into a large rectangle – about 12-18 inches.
Reserving 1/2 cup of the shredded Swiss, spread the remaining shredded and cubed cheese all over the dough. Sprinkle the sautéed onion all over the dough as well.
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Begin rolling the dough up snugly from one end. When it is completely rolled up, pinch the edges together. Place the roll seam-side-down on a baking sheet or stone.
Place the roll seam-side-down on a baking sheet or stone. Tuck the ends underneath. Cover this with the damp towel again and let it rise for an hour.
While it is baking, bring the onion slices to a boil in a small skillet with 1/2 inch of water. Let it bubble for a minute then removed it from the heat and drain out the water.
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After the bread has baked the 20 minutes, pull it out and carefully arrange the onion slices over the top of the bread. Put it back in the oven and bake for 20-25 more minutes or until it sounds hollow when tapped and is golden brown on top.
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Serving: 1 c Calories: 359 kcal Carbohydrates: 52 g Protein: 15 g Fat: 10 g Saturated Fat: 5 g Polyunsaturated Fat: 4 g Cholesterol: 22 mg Sodium: 1106 mg Fiber: 2 g Sugar: 1 g
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