Artisan Bread

White Artisan Bread

Cheese Bread

3 cups unbleached all-purpose flour

1 ½ teaspoons Kosher salt

½ teaspoon yeast

1 ½ cups water

In a large mixing bowl, whisk together flour, salt and yeast. 

Add water and mix until a shaggy mixture forms. 

Cover bowl with plastic wrap and set aside for 12 - 18 hours.  Overnight works great. 

Heat oven to 450 degrees.  When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.  (Any combination of bottom/top cooking items will work: a large Corningware baking dish with a lid, a baking stone with a glass or stainless steel bowl inverted over the bread, a Cloche bread baker, etc.)

Meanwhile, pour dough onto a heavily floured surface and shape into a ball.  Cover with plastic wrap and let set while the pot is heating. 

Remove hot pot from the oven and drop in the dough.  Cover and return to oven for 30 minutes.  After 25 minutes remove the lid and bake an additional 5-10 minutes.  Remove bread from oven and place on a cooling rack to cool completely.  Do not cover if you want to retain the crispy crust.

Variations (mix these add-ins with dry ingredients)

• ½ cup of Craisins and 2 oz. of coarsely chopped white baker's chocolate (or 1/3-1/2 cup white chocolate chips)
• 1-2 cups grated flavorful cheese
• 2 Tbs. Italian seasoning, 5 cloves of garlic (smashed into small pieces)
• ½-¾ cup of Craisins or tart dried cherries, zest from one orange, ½ cup dark chocolate
• Zest from 2 lemons, chopped rosemary, 2 ½ cups grated Gruyere
• 1/2 cup chopped kalamata olives, ½ cup cubed cheese, 2 Tbs rosemary

This bread is best fresh, with the crispy crust, but freezes well and has a softer crust after freezing.  I usually double this recipe and give away a loaf, freeze a loaf for later, or save it to use for French toast or French toast casserole in a few days.