Artisan Bread

I love to eat out at Carrabba's or Macaroni Grill because I love their bread.  Here is a delicious bread recipe that is just as good if not better.  My daughter-in-law, Brandi, gave me the recipe.  You can find it in the book, Artisan Bread In 5 Minutes A Day.

Artisan Bread

3 cups lukewarm water
1 1/2 Tablespoons yeast
1 1/2 Tablespoons kosher salt
6 1/2 cups flour
cornmeal for dusting

In a large bowl or plastic container mix yeast and salt into 3 cups water (about 100 degrees).  Stir in flour, mixing until there are no dry patches.  Dough will be loose.  Cover, but not with an airtight lid.  Let rise at room temperature for 2  hours (or up to 5 hours).

Bake at this point or refrigerate covered for as long as 2 weeks.  When ready to bake, dust dough lightly with flour and cut off a grapefruit sized piece of dough with a serrated knife.  Turn dough in hands to lightly stretch the surface, creating a rounded top and a lumpy bottom.  Put dough on pizza peel sprinkled with cornmeal (or parchment paper).  Let rest 40 minutes.  Repeat with remaining dough or refrigerate it.

Place broiler pan on bottom of oven.  Place baking stone on middle or lower rack and turn oven to 450 degrees).  Heat stone for 20 minutes.

Dust dough with flour and slash top with serrated knife three times.  Slide onto hot stone, pour 1 cup hot water into broiler pan and shut oven door quickly to trap steam.  Bake until well browned, about  20 - 30 minutes.  Cool completely before slicing.

Yields 3 - 4 loaves

**This is best eaten the day it is baked.  Serve with butter and enjoy!