I LOVE fresh bread, you know that chewy crusted, warm buttery goodness bread? So I was looking for a way to make it that wouldn’t require a boatload of my time. Then I came across a great book and knew I had to try their method. Try I did, and I loved it!
The whole concept is making a big batch of bread dough on one day and baking the dough throughout the next two weeks.
I never dreamed you could store raised bread dough for up to two weeks…but you can and it honestly gets yummier as the days go by.
The dough is simple to make. All you need is:
3 cups lukewarm water
1 1/2 tablespoons yeast
1 1/4 tablespoons salt
6 1/2 cups all purpose flour
Now, all you do is mix the water, yeast, and salt together.
Add the flour and mix until everything is uniformly moist. There is no need to knead the dough. You can mix it with a wooden spoon, a mixer with the dough hook attachment, or I use my hand.
The dough will be a bit wet…that’s how it should be.
Finally, cover with a lid (NOT AIRTIGHT…I use my largest Tupperware bowl) and let raise for 2 hours. You can let it raise for up to 5 hours if need be.
Then push down the dough and store it airtight in the refrigerator for up to two weeks.
Anytime you want fresh bread, take out one pound of dough (this batch should make 4 – 1 pound loaves of bread), shape (using a bit of flour) into whatever kind of loaf you would like…regular loaf or more like an artisan loaf and then let raise for 1 hour and 40 minutes in your greased pan.
Preheat your over to 450 degrees and then bake your loaf for 25 minutes or until loaf is brown and firm.
I usually double this recipe and bake two loaves at a time.
This is a very chewy crusted bread that is dense on the inside. It is SUPER yummy and easy once you make up your dough.
The book that I got this idea from is Artisan Bread in Five Minutes a Day.
It offers many pointers and other recipes for some delicious breads. I’m not trying to sell the book, I just really liked the book and the bread and thought you might like this time saving, delicious idea.