This is such a versatile and simple recipe that can make SO many different variations! And, the dough can last for up to two weeks when stored in an air tight container in the refrigerator. The dough recipe was originally introduced to me by my mother-in-law, Denise, who graciously gave me this cookbook,
I love it! I use this recipe on a regular basis. Later, it became known to us as, Bucket Bread – thanks to Annie! She uses a gallon ice cream container with a lid for bread making and storage, and now I do too. The bucket makes the process so simple and easy. And did I mention, this recipe requires no kneading? And you can use the same bucket for mixing and for rising and for storing! Yeah!
So many friends have asked for this recipe over the years. It is made with basic ingredients and makes 4 Boules- or approximately (4) 1 pound grapefruit- sized balls. I use this for pizza dough, bread (such as baguettes or ciabattas), and caramel rolls – just to name a few.
Variations to this recipe include: Herb bread – adding herbs such as rosemary and thyme (approx. 1 t. dried thyme and 1/2 t. dried rosemary) to the water mixture. Whole wheat bread can be made by substituting some of the all purpose flour for whole wheat flour.
You can read more about the Artisan Bread in Five Minutes a Day approach on the authors’ website.
- 3 c. lukewarm water
- 1½ T. granulated yeast
- 1½ T. kosher or coarse salt
- 6½ c. unsifted, unbleached, all-purpose white flour
- Warm the water slightly, and pour into bucket container (or mixing container).
- Then add yeast and salt to the water. Don't worry about getting it all to dissolve.
- Mix in the flour - add all of the flour at once. Mix with a wooden spoon. Don't knead! You're finished with everything once it is uniformly moist.
- Allow to rise at room temp - approximately 2 hours - or up to as many as 5 hours. Cover with lid that fits well, but is not airtight. Refrigerate.
- One pound (grapefruit size portion) Boule dough for Baguette. Pizza peel: whole wheat flour
- Preheat oven to 450 degrees, with baking stone.
- Now you can use the dough at this point, I typically refrigerate then use because it is easier to work with.
- When ready to use dough, sprinkle the surface of refrigerated dough with flour. Pull up and cut off 1-pound piece of dough. Gently and quickly stretch the surface of the dough around to the bottom on all four sides, rotating as you go. Elongate and form into a cylinder 2 inches in diameter.
- Let the dough rest on the pizza peel (which can be whole wheat flour, all-purpose flour, or cornmeal depending on what type of bread you are making), about 20 minutes. Then quickly transfer to pizza stone. Add 1 cup water into broiler tray (or shallow baking tray) on bottom shelf of oven.
- Bake until the crust is nicely browned and firm to the touch.
- Allow to cool completely.
- *Cooking time and temp will vary for other bread types