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.
The thick sides and base of a dutch oven help to ensure even baking of the bread, whilst also providing a sealed environment to trap in steam. It's this steam that helps bread to rise to it's full potential (with a little support from the sides of the pan).
Ciabatta Bread Recipe
The steam helps to prevent the crust from setting on the bread right away. If the crust sets immediately, then the bread can't rise and you get a heavy, dense loaf.
The lid is removed for the last 10-15 minutes of baking to allow that crust to crisp up and turn beautifully golden.
As you can see in the comparison image below, the column on the right shows the results of baking the bread free-form on a flat baking sheet, with a water bath in the oven.
Everything Bagel No Knead Bread
The seam still opened up quiet nicely (the steam from the water bath helps with that) and the flavour was still very good, but the bread was a little more dense and the crust was more crunchy - this is likely because the bread is exposed directly to the heat of the oven, rather than being protected in the pan.
So you can do your second prove in a large bowl that's been floured, but it won't get those nice rings and it will be a little flatter on top.
It will still taste great though, and will still have a crisp exterior and fluffy interior if baked in the dutch oven.
Earl's Homemade Bread For The Kitchenaid Recipe
Those folds/seams we made when shaping the bread will end up as the top of the bread, as you'll be tipping the bread out (to land the other way up) onto baking parchment.
Those folds will open up slightly as the bread is baking, leaving you with a lovely slightly craggy crispy top. I got this tip from Life as a Strawberry and it works great!
Baking the loaf seam-side up also means you don't need to slash the bread with a knife to get an 'Artisan' look to the bread. I hate slashing bread, as I always worry I'm going to knock the air out of it, or I find the knife sticks and I have to drag it back out.
Granary Bread: Kenwood Vs. Kitchen Aid
Added bonus: If you use a proving basket, this gives those folds a little more room (so they're not quite as compacted) during the second prove, so you'll get more of a craggy top.
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A delicious Artisan bread with a crispy crust and a soft interior. I'll show you how to get that craggy crust with or without a Dutch oven.
The Bread Maker Set
Yes, do the first prove covered, overnight, in the refrigerator, then remove from the fridge, shape and do the final 30-minute prove at room temperature (ensure it's a warm room or warm area of the room) before baking.
Kneading really helps the gluten development, which will make the bread softer and with a better rise and more 'spring'. If you don't want to knead the dough, you'll need to prove the dough overnight (rather than for an hour) to give the gluten more time to develop. See instructions above for proving overnight.
How long will it last? The bread tastes at it's best if eaten in the first 24 hours. If you know the whole loaf is going to be eaten quickly (within 10 hours or so) there's no need to cover the bread. Just place on the chopping board cut-side down (presuming you've already cut into it). This will help to keep the crust nice and crispy.
Whole Wheat Seed Bread
If you know you want to make the bread last until the next day, then wrap in foil once cooled and store are room temperature. The bread will still be good for up to 2 days, but it gets less soft after 1 day.
Yes: Replace the 2 tsp (7g) instant yeast with 2.5 tsp (9g) active dry yeast. OR Replace the 2 tsp (7g) instant yeast with 2tbsp (18g) of fresh yeast.
I find that plain (all-purpose) flour gives a slightly thinner but crustier exterior than bread flour. This gives it more of an artisan feel. Bread flour has a higher protein content, - which makes the dough more springy and chewy, with a thicker, chewier crusty.
The Everyday Artisan Boule
You can replace with bread flour if you prefer. If you do, you'll need to add about 2.5-3 tbsp more water - as the bread flour absorbs more water.
Calories: 156 kcal Carbohydrates: 33 g Protein: 5 g Fat: 1 g Saturated Fat: 1 g Sodium: 293 mg Potassium: 54 mg Fiber: 1 g Sugar: 1 g Calcium: 6 mg Iron: 2 mg
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Kitchenaid Bread Bowl With Baking Lid
I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.My KitchenAid Stand Mixer, my best friend when I'm baking this White Bread recipe, deserves a Gold Watch or least a decent burial......
36 years of loyal service in the working world used to get you gold watch or an embellished citation suitable for framing. Not so much in the here and now but if appliances could receive such honors, my faithful KitchenAid Stand Mixer deserves one. This tough little KitchenAid stand mixer has been my loyal kitchen companion since 1987. My son gave it to me as a Christmas present after we had just finished remodeling our kitchen. No more wimpy motorized hand mixer for this girl! Me and my KitchenAid mixer have seen many a Thanksgiving dinner and holiday baking marathon together. We've kneaded bread, made pizza dough, cake batter, cookie dough by the bowlful and every time I received consistent quality and good service.
I love my mixer so much it was my choice for a wedding present to give my son and his bride, who didn't know how to cook (at all). I wanted to give them the best start at marital bliss in the kitchen so the KitchenAid was my first choice. So today when I heard a funny grinding noise coming from the motor as it kneaded bread my heart sank. I admit that I have pondered in the last year or so about how much longer she would last (note I think of her as being female - faithful and dependable) knowing that she was a child of the '80s. I dreaded the thought of replacing her. My mind pondered what changes they might have made to the design and settings that I was so used to with a little fear. We were old friends, the KitchenAid and I. I admit there is a real inconsistency in the fact that on one hand I love new technology but I can also find myself resistant to change in things like a stand mixer. I know that I will buy KitchenAid again but I really would like to have the very same mixer with no changes. After all, how can you improve on the perfect product? But I'm sure there have been advancements, and wonderful new attachments and I will have to move on. So after I finish my baking, I will be surfing the KitchenAid website looking for a new love (sort of appliance eHarmony) hoping to hook up with a new companion for another 25+ year relationship. I'll let you know what I end up deciding on in the future but for now, I'd like to share one of my favorite recipes from the cookbook that came with my mixer - White Bread. This makes a very consistent, tasty product so give it a try and the mixer does all the work. There was a time when I kneaded bread dough by hand ( in the dark ages) but once I connected that dough hook to the mixer, my laborious days of being kneady were over.
Quick Dutch Oven Bread
The KitchenAid stand mixer comes with a variety of attachments that make it my most helpful and versatile small appliance in my kitchen. The paddle attachment is great for basic mixing and blending ingredients together with amazing efficiency. The dough hook is my go-to attachment for any recipe that calls for kneading. The whisk makes the fluffiest egg whites and whip cream you could ever want. For this white
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