![]() It bakes up beautifully golden brown, fluffy artisan loaves every time. Minimal but quality is key. I’m often asked which flour brand works best, and my answer is always Bob’s Red Mill Unbleached White All-Purpose Flour, a longtime favorite. The ingredients are simple – flour, salt, yeast and a cup and a half of warm water. Or really, any way you slice it.īut today, I’m going to teach you how to change up the baking method slightly to get perfectly round, crusty little balls of bread with soft and fluffy insides. Which, let’s be honest, is absolutely dreamy with a dab of salted butter, or piled with bruschetta toppings. Here is the recipe for the full-sized loaf, pictured above. And it makes a killer sandwich bread, of course.īut, enough about the big loaf, I’m here to tell you how to bake an even better crusty bread – but a bit smaller. that I’ve baked it, the crust has come out light and crisp, with fluffy, pillow soft nooks begging to be buttered! We’ve served slices on the side of soups, salads, roasts, and just about any meal you can think of. It is truly one part recipe, one part magic trick.Įvery. However, one recipe that remains on weekly repeat is my phenomenal (is that okay to say?) No-Knead Artisan Crusty Bread. I often change up what’s on the menu at home, just to keep exploring new flavors and trying new tastes. Use these mini loaves as sandwich rolls, or toast and add toppings for cute crostini. Super crusty, fluffy, and so easy! Just 3 ingredients and 5 minutes of prep. A mini twist on my all-time favorite (and best ever) artisan bread recipe.
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