Fastest Artisan Bread

 I am totally addicted to this bread.  I think of reasons to make it. Sad thing is my family loves it just as much.  I hardly get a piece and the whole loaf is gone!

The crust is so crunch I'm pretty sure the neighbors can hear me cut into it. The crumb is so soft the combinations is amazing.

It is such a cinch to make it literally takes less then 5 minutes to mix up and then it can sit for 6 hours or 48 hours, just when ever you get around to baking it. The longer you let it sit and let the fermentation process go the more beneficial it is for your body. It almost becomes like a sour dough bread depending on how long it sits.

 This bread is so delicious to make sandwiches to dip in olive oil or slathered in butter.

So wash them mitts, lets get cookin'.

Fastest Artisan Bread

3c Flour (I usually use bread flour but I have used all purpose and it worked great)

1/4 Tsp Instant Yeast

1 Tsp salt

1 1/4c Warm Water

1/4c Corn Meal

1. In a large bowl mix all ingredients (except the corn meal) with a wooden spoon until all combined.

2. Cover with plastic wrap to keep from drying out and place in a warm area.

3. Let sit for at least 6 hours but you can let it sit for up to 48 hours depending on how much of a sour dough flavor you wish.

4. Shape in to a round loaf using the cornmeal and place on a sheet of parchment paper and let sit for about 20-30 minutes.

5. Preheat oven and large pot with lid inside to 450 F.

6. Once the oven is heated place dough with parchment inside the pot and replace the lid

7. Bake for 30 minutes with lid on then remove lid and bake an additional 15-25 minutes until golden brown.

8. Remove from oven and let it cool on a cookie rack (if you can wait that long☺)