Easy Artisan Bread

When I was a senior in high school, I was able to go on a trip to Spain with about 60 others in my group. I had worked all year to pay for it! What struck me as notable was the food! I loved the bread and found an easy recipe which is very similar to the fabulous cuisine I experienced many years ago.

I wanted to share this with you, too. I hope you enjoy it! You can use the bread for dinner or even make sandwiches with it. The Europeans serve bread at most meals. It could even be a breakfast side with a little fruity preserves or cream cheese! I haven't tried it yet, but I am guessing some would be good!

Ingredients

1 1/3 cups warm water at 100-110 degrees F

2 !/4 teaspoons granulated yeast

1-1/2 teaspoons sea salt or 1 tsp. regular salt

2 tablespoon extra virgin olive oil

1 tablespoon finely chopped herbs (optional)

1 cup whole wheat flour

2 2/3 cups all-purpose flour

Directions

Add warm water to a large bowl. Stir in yeast and sugar and let sit for 4-5 minutes till mixture begins to bubble a bit and get foamy.

Add remaining ingredients and stir with a sturdy wooden spoon. Stir vigorously until all the flour is incorporated. About a minute or two.

Cover bowl loosely with plastic wrap or a kitchen towel and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 45 minutes to one hour. It could take longer if your kitchen is cool.

While dough is rising, take a 3-4 quart dish and place on top of parchment paper. Cut out a circle on the bottom. Put parchment circle in the bottom of the pan with 2 teaspoons of flour.

Place 1/4 cup on a dinner plate. Cover surface of plate with flour.

After dough has risen and collapsed, dump it out onto the floured plate. Flip several times to thoroughly coat dough with flour.

Shape into a smooth, flat ball by stretching the surface of the dough and tucking it underneath. Dust with more flour from the plate as needed to prevent stickiness, but do not add a lot of extra flour into the dough.

Preheat oven to 400 degrees F.

Transfer the ball of dough to the prepared pot and cover with lid. Let it rest for 30 to 40 minutes or until doubled in size.

Remove lid and with a sharp knife make cuts, 1-1/2 inches apart, across the top of the loaf.

Place pot in oven with cover on. Bake 30 minutes, then remove cover and continue baking another 15-25 minutes, or until bread is golden brown.

Allow to cool on a cooling rack uncovered for 15 minutes. Remove bread inverting onto a cooling rack. Loosen edges with knife if it sticks. Cool bread, right side up.

Slice and serve. We like margarine on the hot sliced bread!