Artisan Bread

Artisan Bread (a.k.a. Dipping Bread)

Note: This makes A LOT of dough. You may want to start by halving the recipe.)

6 C. Water

3 TBSP Yeast

3 TBSP kosher salt

3 TBSP Dough Softener (optional)

15-17 C. Flour

Let rise an hour on the counter before putting in the fridge in covered container.

When ready to bake, break off a grapefruit sized piece, form into loaf or rolls, flour tops, cut 2 slits in top of loaves, and let rise for 20-30 minutes.

Bake at 450 for 30 minutes for bread.

Notes about the bread:

My family likes to break off chunks of the bread and dip it in oil & balsamic vinegar with Herbes 'de Provence spices.

Left over bread is not too good, but the dough will keep in the fridge for up to a week.

You could add cheese and jalepenos or parmesan and italian spices to the loaf before baking.

Cinnamon Rolls:

Roll out dough. Sprinkle liberally with Cinnamon. Roll up loosely (about 2 rolls). Cut and place on greased pan. Bake at 375 for 15-20 minutes. Make a thick sauce of brown sugar & melted butter. (I think I use about 1 cup of brown sugar and ¼ cup butter?) Pour over rolls during the last 5 minutes of baking.

Pizza Rolls:

Roll dough out like you're making cinnamon rolls. Cover with cheese & pepperoni (or whatever toppings you like. Roll up loosely (about 2 rolls). Cut and place on greased pan.

Bake at 375 for 15-20 minutes. We like to dip the rolls in pizza sauce.