Jannelyse Allred: 2013-04-21

This original recipe came from http://www.simplysogood.com/2010/03/crusty-bread.html and it's one of my favorites. (That's saying something considering I practically run a "bakery" on the weekends.) But seriously, this recipe is the best. I doubled the original recipe because I have two cloches and one loaf is never enough.

Now, don't let the word "Artisan" make is sound harder than it is. I always thought it was some kind of fancy bread, but it's actually one of the easiest. Also, since this is a flavored version, I have lots of more tips and advice. Patience. We'll get there. If you want to cheat, read the numbers or skip to the bottom for the bare minimum.

Also, remember this is a FLAVORED and DOUBLED batch. If you want it plain, just do the flour, water, salt, and yeast. Half the ingredients I have if you only want one loaf.

Sun-Dried Tomato Artisan Bread:

1) First, put the dry ingredients in.
I just mix mine in a Bosch although I've seen it done by hand. Doesn't matter.

6 cups of white flour
1 Tablespoon of salt
1 Teaspoon of yeast
2 Cups Mozzerella Cheese
Dried Basil
Italian Seasoning
OR *Replace basil and Italian with Fresh Lemon-Basil*

First off, the only thing I measure in this recipe is the flour, water, and yeast. the rest I just dump in until it looks good, so this isn't exact measurements. Feel free to take or add.

If you don't like those seasonings, you can do what I call a "smell test". Does it smell good? Does the smell match the rest of your ingredients? Go for it. This mostly comes from my lack of real seasoning knowledge. Whatever is in the cupboard will work.

2) Put flavor combination in food processor

1 C of Sun-dried tomatoes
Any Fresh Seasonings
Lemon Juice/Zest

In my food processor, I grind about a cup of sun-dried tomatoes, and whatever fresh seasonings I'm using. If it's dry, you're OK to toss them in with the dry ingredients, but I like to mix them with the tomato. If I don't have my lemon basil, I put a little lemon juice and/or zest in with the tomatoes and grind them up to make a kind of paste.

It's about two cups of cheese, and a cup of tomato paste. Again, give or take.

3) After you've mixed up your dried ingredients, add:

3 C of warm water
Tomato paste/flavors

I use instant yeast, but if you don't have that, just dissolve it in a little water first. Also, I've found that 3 C isn't enough water. You'll get used to the consistency. Add more if you need it.

4) Mixa-mixa-mixa! Just stir it up till it's well blended. It should still hold a little shape, but be a sticky, messy, glop.

5) I put it in a fairly large *GREASED* bowl, but it doesn't need to be huge. If you forget to grease, your life will be a little less enjoyable. Ask me how I know.

6) Put some plastic wrap over it, and let raise for 12-18 hours.

I haven't tried just covering it with a towel, but I just seal it up with plastic wrap. Don't refrigerate it! I just put it in my pantry overnight. Let it raise for 12-18 hours. I've let as much as 18 hours, and as less as 8, and it worked great. It's easiest to just let it sit overnight.

I forgot to take a picture of it when it's done raising, but it fills my silver bowl up about 2/3. It's a sticky, puffy, mess again.

7) Shape the dough on a WELL floured pastry cloth.

If the dough meets just a floured counter? They form some kind of inseparable friendship and you'll lose half of your dough to a sticky counter. If you don't have a pastry cloth, you can use just a plain smooth towel. But, I would definitely recommend a pasty cloth. It's an investment.

The original recipe then covers them with plastic wrap, but I usually roll them out while my pans are preheating, so they don't sit out long enough for me to justify covering them.

8) Next, preheat your oven to 450 F, and put your cloches in while it preheats.

I have a stone cloche, and a ceramic one. You don't necessarily have to have a cloche, just anything that can handle 450 degree heat with lid. But if you're a bread maker, a cloche or La Creuset is another investment.

10) After the oven and pots have preheated, carefully (with floured hands is preferable) drop the loaf into your UNGREASED pot.

9) Let them cook for half an hour. I've never done less or more time, but your ovens may vary.

I don't oil or corn meal anything, just drop em' in there. Also, it's HOT so be careful. Also, some people slice or put fancy designs to make the finished product look cool. Don't! That's the best part about this recipe. It naturally looks gorgeous.

Drum roll? This is the best part! Mmmmm. Yum.