This recipe was brought to me by Andy and Esteban, since they found this recipe they've been making bread almost everyday with unimaginable toppings and fillers.
I called mine piñata bread because I added so much seeds and cramberries, that every time I sliced a piece they come out like a piñata.
The recipe is by Jeff Hertzberg and Zoe Francois from the book Artisan Bread in Five Minutes a Day, extremely easy it is just a perfect recipe.
It's addictive. I ended up eating the whole bread myself without even realizing. And because it's so easy to make you will want to make bread dough for every meal.
Makes about 4 loaves of bread; can be halved or doubled easily
3 cups lukewarm water
1.5 tablespoon yeast (or two packets)
1.5 tablespoon kosher salt
6.5 cups unsifted, unbleached all-purpose flour
Mix the water, yeast, and salt together. Then add all the flour at once, stirring with a wooden spoon. Once all incorporated, let your dough rise on the counter for at least 2 hours, but as many as 5 is fine. Refrigerate your dough until you are ready to make your bread. The dough will last 2 weeks in the fridge.
When you are ready to bake the bread, sprinkle the top of the dough with flour and pull off a portion of dough the size of a grapefruit. Shape the dough into a smooth ball by pulling the top of the dough over itself and tucking it into the bottom. Let rest 20 minutes (longer if you added a bunch of nuts). Then put your pan in the oven with a boiler pan under it and heat up the oven to 450*. Wait another 20 minutes. Score the top of your bread, put it in the oven, and pour a cup of water into the broiler pan. Bake for 30 minutes and until the crust is perfectly golden. The only way to mess it up at this point is to under cook it, so be brave. Let the bread cool before slicing into it, or don't wait and enjoy the warm, warm bread.
Additional:I added mine, cranberries, walnuts, pumpkin seeds and pinoli. And on top olive oil with sugar.
A lazy sunday stress free bread!