Artisan Buns

These artisan buns are easy to make, uses the same recipe as my No Knead Artisan Bread and are great for sliders.

Because I like for my buns to be the same size I use a extra large biscuit cutter to cut the dough and then I roll the dough into balls.

INGREDIENTS:

3 cups all-purpose flour

1 1/2 cups warm water

1/4 tsp instant or rapid-rise yeast

2 tsp kosher salt (or 1 1/2 tsp table salt)

**optional

I added a couple tablespoons of fresh rosemary and thyme, along with some granulated garlic to the warm water. you can add fresh garlic if you choose. do whatever you want!

DIRECTIONS:

1. Mix dry ingredients until combined.

2. Add warm water and mix until flour mixture is absorbed by water. Dough will be wet and sticky.

3. Cover with plastic wrap and store at room-temp or a turned off oven for 12-18 hours, and up to 24.

4. Two hours before you're ready to bake, gently pull dough out of bowl onto a heavily floured surface, being careful not to puncture too many air bubbles. Gently form into a ball.

5. Place dough on top of cornmeal covered parchment paper and cover with a clean, floured kitchen towel for 2 hours.

6. During the last 30 minutes of those 2 hours, pre-heat your oven and empty Dutch oven to 450 degrees. Let it sit in there the entire 30 minutes.

7. When it's super hot, transfer the parchment/dough into the Dutch oven, cover and bake for 30 minutes with the lid on.

8. Remove lid after 30 minutes and bake an additional 5-15 minutes, or until bread registers 200 degrees on an instant read thermometer.

9. Immediately remove bread from the hot Dutch oven and let cool on a wire-rack for at least 30 minutes before slicing.

Mary Elizabeth's Challah Bread

Challah is a special Jewish braided bread eaten on Sabbath and Jewish holidays.  A surprisingly sweet, yet light, challah that makes any night special. Feel free to knead some raisins into the dough if you like, or top with sesame seeds even.

Allowing the dough the hour to sit and rise is so important.

I always try to get each rope the same size so as to have my bread look better in appearance and it bakes more evenly. You see a perfect braid pattern below.

Ingredients

2 cups water

1/2 cup margarine

7 cups bread flour, divided

1/4 cup white sugar

1/4 cup brown sugar

2 teaspoons ofactive dry yeast

1 tablespoon salt

4 eggs

1 egg, beaten

1 tablespoon sesame seeds or 3 of raisins (optional) 

Directions

1.  In a small saucepan, combine water and margarine in a small saucepan. Heat until margarine is melted and very warm, but not boiling.

2.  In a large bowl, mix together 3 cups flour, white sugar, brown sugar, yeast and salt. Add water and margarine mixture; beat well. Add 4 eggs, one at a time, beating well after each addition. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

3.  Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

4.  Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into long 'ropes'. Braid the pieces together to form two large loaves. Place the loaves on two lightly greased cookie sheets, cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.

5.  Preheat oven to 350 degrees.

6.  Brush the risen loaves with the beaten egg and sprinkle with poppy seeds. Bake in preheated oven for 45 minutes, until loaf sounds hollow when tapped.

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Easy Crusty No-Knead Artisan Bread

I'd never even thought about making artisan bread until I came across this super simple recipe.  It requires minimal prep just a lot of time allowing the yeast to ferment, but results are absolutely amazing.  When I say it's super easy to make a child can do this,and it's very adaptable. Try using different flours, adding nuts or seeds, cheeses, dried fruit, herbs, and more. Make this yours. You won't wanna spend money on another loaf of crusty bread when you can make it yourself and without all the extra ingredients and/or chemicals added.

 I doesn't matter the type of corn meal you use just use what you have on parchment paper to keep the dough from sticking. Flour one side of your kitchen towel that will touch the dough.

I love my Dutch oven, I would highly recommend one to your cooking arsenal if you don't have one. 

I

INGREDIENTS:

3 cups all-purpose flour

1 1/2 cups warm water

1/4 tsp instant or rapid-rise yeast

2 tsp kosher salt (or 1 1/2 tsp table salt)

**optional

I added a couple tablespoons of fresh rosemary and thyme, along with some granulated garlic to the warm water. you can add fresh garlic if you choose. do whatever you want!

DIRECTIONS:

1. Mix dry ingredients until combined.

2. Add warm water and mix until flour mixture is absorbed by water. Dough will be wet and sticky.

3. Cover with plastic wrap and store at room-temp or a turned off oven for 12-18 hours, and up to 24.

4. Two hours before you're ready to bake, gently pull dough out of bowl onto a heavily floured surface, being careful not to puncture too many air bubbles. Gently form into a ball.

5. Place dough on top of cornmeal covered parchment paper and cover with a clean, floured kitchen towel for 2 hours.

6. During the last 30 minutes of those 2 hours, pre-heat your oven and empty Dutch oven to 450 degrees. Let it sit in there the entire 30 minutes.

7. When it's super hot, transfer the parchment/dough into the Dutch oven, cover and bake for 30 minutes with the lid on.

8. Remove lid after 30 minutes and bake an additional 5-15 minutes, or until bread registers 200 degrees on an instant read thermometer.

9. Immediately remove bread from the hot Dutch oven and let cool on a wire-rack for at least 30 minutes before slicing