Michelle's Artisan Bread (free printable recipe card)
Recipes from Michelle Mattingly, adapted from artisanbreadinfive.com
One of our members, Michelle took the time to share her simple system for weekly bread for her family, that can also used for hoagies, pizza crust, and cinnamon rolls! When you scroll down you’ll also find a free recipe printable–perfect for a simple frame in your kitchen!
Artisan Bread Recipe
What you will need:
Wooden spoon
Silicone mat/aluminum foil/parchment paper
Cookie sheet
Ingredients:
3 Cups warm water
1 1/2-2 Tablespoons salt
1 Tablespoon yeast
6 1/2 Cups Flour
Directions:
Mix all ingredients together in plastic container. After mixed, place container in the warmest room for 2-4 hours with the lid slightly ajar.
If you are planning on making bread today, cover your hands with a little bit of flour. If you aren’t making bread, put container in fridge with lid ajar. Can be stored for up to 14 days.
Rip off the amount of dough you want to use. Knead bread in hands for 10-15 seconds by folding it over on itself, then put dough ball on baking sheet lined with parchment paper or silicone mat. Let rise for 2 hours or more.
Preheat oven to 450°F.
Once oven preheated, sprinkle flour over dough ball. Smooth flour gently with hands. Score with a serrated knife a few times and place immediately in oven. Bake for 15-18 minutes.
Carefully remove bread from oven. It will be very hot. You can eat it right away or let it cool down. Enjoy!
With this recipe you can also make dinner rolls and hoagies, pizza dough, and cinnamon rolls!
Here is how to adapt the recipe for each:
Dinner Rolls and Hoagies
Follow original recipe until shaping at step 3. Shape the dough into the desired shape (dinner rolls—very small balls, or hoagies—oblong shape) and continue with the rest of the steps.
Pizza Dough
Start by ripping off the amount of dough you want depending on the size of your pizza. Roll out on a silicone mat or parchment paper lined with flour. Put flour on the rolling pin and hands to help. Roll out to the desired shape. Place mat/paper back on cookie sheet. No need to rise. Bake at 450°F for 5 minutes. Remove from oven. Add toppings (sauce, cheese—I like to add both cheddar and mozzarella, salt, pepper, Italian seasoning, and finished off with olive oil) and bake again for 8-12 min at 400°F.
Cinnamon Rolls
Ingredients
1 egg
3 Tablespoons milk
3/4 cup sugar
1 tablespoon cinnamon
Glaze:
1 tablespoon butter
1 3/4 Cups powdered sugar
3 Tablespoons milk
Directions
Rip off about 1 pound of dough from container. Similar to pizza dough roll out dough into rectangle with rolling pin on silicone mat or parchment paper lined with flour. It helps to coat rolling pin with flour too. Once the dough has reached the thickness you want, mix together the egg and milk. Brush it on the dough to fully cover it. (I used a paper towel folded over a few times and dipped it in the mixture to paint the dough.) Mix the sugar and cinnamon together and sprinkle over the dough. It may seem like a lot of sugar, but believe me—it’s so delicious when it’s done!
Once the sugar is on, you are ready to roll the dough. Roll the dough away from you from the longest side. Once all rolled up, take a serrated knife and cut 1-1.5 inch discs from the “loaf.” Place each disk in a prepared glass pan lined with parchment paper or coated with butter or cooking spray. I start in the middle and make them go around the middle one touching almost like a flower. Once that is done it’s ready to rise. Gently cover with plastic wrap and put in warm room for 2 hours or so.
Preheat oven 350°F. Once preheated, remove plastic wrap and bake uncovered for 16-18 minutes.
While the rolls are baking, you can make the glaze. Mix powdered sugar, butter, and milk together with fork. Once rolls are done, pour glaze over them. SO, SO GOOD. Fastest cinnamon rolls I have ever made because the dough was already pre-made.
Recipes from Michelle Mattingly, adapted from artisanbreadinfive.com
TIPS
The longer you let the dough balls rise the more light and airy the bread is. I like to take the dough out around noon, knead a few seconds and let it sit out on a cookie sheet for the rest of the day until I’m read to bake.
When it’s time to make a second batch, don’t wash out the container. Pour your ingredients right into the container and mix in all the little pieces and tid bits you didn’t use. It will give the bread more flavor and over time you may even notice a more sourdough taste.
Invest in a silicone mat if you don’t have one already. I use mine everyday and it’s so easy to store and clean.
This recipe makes four 1-pound loaves of bread. Plenty for yourself, a neighbor or friend, and to make all those fun extra things.
I prefer to use bread flour. I buy a bread flour/pizza flour bag at Sams club and it lasts me a good while. You can still do the recipe with all purpose flour. I also like to buy yeast in a jar and not the packet because you need 1 tablespoonful. Remember to store your opened yeast in the fridge.
Helpful kitchen items:
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