Homemade Artisan Bread
September 10, 2020
Well, have you ever wanted to make homemade bread? Real, crusty, chewy, delicious bakery-style loaves that taste incredible with dips, soups, sauces, and your dinners? We have been bakin' a cool recipe for our Briggs True family that's easy and delish! This artisan bread is for all y'all beginners, and even bread bakers will appreciate its flavor and ease. It’s flavorful and so super easy.
All you need is 5 ingredients without any special mixer and no kneading and you can add herbs, cheeses, and a favorite Texas Seasoning to add an extra depth of flavor.
- Prep: 12 hrs
- Cook: 25 mins
- Yields: 2 servings
3 and 1/4 cups organic bread flour, plus more for hands and pan
2 teaspoons instant yeast
1 teaspoon coarse salt
1 1/2 teaspoons Briggs True Texas Seasoning and Rub
1 1/2 cups (360ml) cool water
optional: cornmeal for dusting pan
1In a large un-greased mixing bowl, whisk the flour, yeast, Briggs True Texas Seasoning, and salt together. Pour in the cool water and gently mix together with a rubber spatula or wooden spoon. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands to work the dough ingredients together. The dough will be sticky. Shape into a ball in the bowl as best you can.
2Cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature. Allow it to rise for 4 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.
3Place covered dough in the refrigerator for 12-18 hours. The dough will rise up and ready to go.
4Lightly dust a large nonstick baking sheet (make sure it’s nonstick) with flour and/or cornmeal. Turn the cold dough out onto a floured work surface. Using a sharp knife or bench scraper, cut dough in half. Some air bubbles will deflate as you work with it. Place dough halves on the prepared baking sheet. Using floured hands, shape into 2 long loaves about 9×3 inches each about two inches apart. Loosely cover and allow to rest for 45 minutes (this will get it a room temp). You will bake the dough on this prepared baking sheet.
5Preheat the oven to 475°F.
6When ready to bake, using a very sharp knife, score the bread loaves with 3 slashes, about 1/2 inch deep to get that artisanal look. If the shaped loaves flattened out during the 45 minutes, use floured hands to narrow them out along the sides again.
7Place the shaped and scored dough (on the flour/cornmeal dusted pan) in the preheated oven on the center rack. Bake for 20-25 minutes or until the crust is golden brown. Gently tap the loaves– if they sound hollow, the bread is done.
8Remove the bread from the oven and allow to cool for at least 5 minutes before slicing and serving. Store leftovers loosely covered at room temperature for up to 5 days or in the refrigerator for up to 10 days.