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.
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I have just recently been experiamenting with making my own bread, its easier than i thought but takes lots of waiting!
I found that very book at a yard sale. I tried a couple batches, it was easy and convenient, but we were not crazy with how chewy our crust was.
I am glad it works for you and have read other bloggers who say they love it
A bread machine is now my go-to bread maker.
The Artisan Bread making book is one of my favorites. Thanks for sharing. Joining from Whatever Goes Wednesday – http://allthoseartsygirls.blogspot.com/
Have you experimented with add-ins like herbs, fruit, meat, or spices? I am curious if this bread would make a good cinnamon roll bread, banana bread, pepperoni or rosemary thyme bread. Please let me know.
Love this idea! I love fresh baked bread, but don’t like the hassle. This could be a great solution.
Looks so good! I love homemade bread & how it makes my whole house smell so good.
I make bread at least once a week
and this recipe will be the next.
Thanks for sharing and wish me luck.
Sandy
mmm…that makes my mouth water! Looks seriously delicious!
Would you consider sharing it here?
http://www.oneartsymama.com/2012/09/shine-on-fridays-45-and-giveaway.html
this is a great tip. Thank you for sharing. I hope you’ll link up to my hop and share too. Hugs
Hi Carrie,
It is that time of the year when it is so nice to have hot bread coming out of the oven. Your recipe looks awesome! Hope you have a great weekend and thank you so much for sharing on Full Plate Thursday.
Come Back Soon!
Miz Helen
Thanks Miz Helen, I love linking up to your party!
Oh my… I am in LOVE with your make ahead mixes! Pinning like a mad woman now. YAY!!! So happy to have found your blog!
Take care,
Dee
I’m so happy you found my blog too!!
Can you store any bread dough in the refrigerator? Or just certain types of bread?
Hi Shawna, I would not assume that your could store any bread dough in the refrigerator for this period of time. I can only speak to how this bread recipe has worked for me.
I’d like to try your recipe, but your tab’s text colors are almost invisible. I can’t read them. At first I couldn’t find them at all. I’m not trying to not be nice, but helpful, so I hope you take it that way.
Carrie – thanks for this recipe. I a going to make it and want to be sure that it’s 1 1/4 tablespoons of salt and not l and 1/4 teaspoons.
Yes, the recipe actually calls for 1 1/2 tablespoons of kosher salt. I don’t use Kosher salt but table salt and decrease it to 1 1/4 tablespoons. The bread is saltier than a loaf bread from the grocery.
Sounds Like a great idea!
It sounds wonderful! I love that you can make a large batch and then just pull off enough to make one loaf while keeping the rest in the fridge. I love to make bread and this would probably be really wonderful with some different spices mixed in, like rosemary and basil. Thanks so much for sharing the recipe… pinned it!