This artisan bread dough recipe is one of my favorite bread recipes. It is so versatile and with little effort you can have fresh bread with dinner whenever you want it! This dough is pretty dense, so I don’t use it to make an actual loaf of bread. It makes great rolls, cinnamon rolls, and lots of other tasty breads. I will share some of the recipes and things that I do with the bread in upcoming post.
Artisan Bread Dough Recipe
Here is what you will need:
1 1/2 tablespoons Yeast
1 1/2 tablespoons coarse Kosher Salt
3 cups warm Water
6 1/2 cups Better for Bread Flour (or any mixture of flour that you like!)
Place ingredients in a large mixing bowl and mix to combine. The dough doesn’t need to be kneaded. Let the dough sit out for two hours and then place in a large lidded container. Refrigerate dough until you are ready to use it. It can be placed in the refrigerator for up to two weeks.
To bake: Heat oven to 450 degrees. Place a small bowl of water somewhere in the oven. Avoid placing it directly under the bread. Shape dough into desired shape. The dough will be sticky so place hands in flour before handling the dough. Place on a greased cookie sheet and bake for about 20 minutes. The original recipe doesn’t call for letting the dough rise before baking it, but I found that it is better to let the dough rise for about 2 hours and then bake it. Sometimes I lower the temperature to 350 degrees and bake it for a little bit longer. Just play around with it and see what you like best.