Lois and Tinkler The Tinkeling Gnome21 hours, 25 minutes ago
Homemade Artisan Bread
Cuisine: Esther Approved, Vegan, contains gluten
Prep Time: 1 hours 10 minutes
Bake Time: 25 minutes
Yields: 1 loaf
Author: Chef Linda | Esther’s Kitchen
Ingredients
* 7g (1/4 oz) packet active dry yeast
* 1 teaspoon vegan granulated sugar
* 2 teaspoons sea salt
* 3-1/4 cups all-purpose flour
* 12 fl oz warm 110F-110F water
* 1 Tablespoon olive oil for dough
* 1 teaspoon olive oil for brushing the bottom of the bowl and on top of the dough while rising
* 1 teaspoon olive oil for brushing on top of bread at 20 minutes
* Parchment paper and baking tray or pizza stone
Preparation
1. Add the yeast, sugar, salt and flour in a large mixing bowl. Stir to combine. Pour in the water and 1 Tablespoon olive oil on top of the flour. Stir until a dough begins to form.
2. Begin kneading the dough with your dominant hand in the bowl until a smooth dough forms, about 2-3 minutes. Pick up the dough with both hands and fold a few times to make a ball. The surface should be somewhat smooth. Don’t fuss over it if it isn’t smooth. You will fold it after the 1 hour rise time.
3. Brush a little olive oil on the bottom of the mixing bowl. Brush the remaining 1 teaspoon olive oil on the top and sides of the dough. Cover the bowl with a towel or plastic wrap.
4. Allow the dough to bulk ferment/rise for 1 hour in the warmest spot of your home. A warm clothes dryer that has been run after a load of clothes will do if you don’t have a warm spot in the house.
5. At 1 hour, fold the dough from left to right side in the bowl. Now fold top to bottom. Rotate the bowl 1/4 turn and repeat the same folds. Use a spatula to remove the dough. Place the folded side down on the parchment lined baking tray. Use a serrated knife to score an X, 3 diagonal cuts on the top or score down the middle. Then score 1” wide angles on both sides of the middle score to make a leaf. Cut down approximately 1/4”. Let the dough rest while the oven heats up. Note: When you bake your bread, you can re score your cuts at about 4 minutes into baking to get better defined shapes.
6. Heat the oven to 450F. Place the dough on the parchment lined baking tray or pizza stone. Bake for 20 minutes. Brush 1 teaspoon olive oil on the top and sides of your bread at the 20 minute mark. Bake for an additional 5 minutes. The bread will sound hollow when you tap it once it’s done. Cool for 5 minutes. Slice with a serrated knife.
Cuisine: Esther Approved, Vegan, contains gluten
Prep Time: 1 hours 10 minutes
Bake Time: 25 minutes
Yields: 1 loaf
Author: Chef Linda | Esther’s Kitchen
Ingredients
* 7g (1/4 oz) packet active dry yeast
* 1 teaspoon vegan granulated sugar
* 2 teaspoons sea salt
* 3-1/4 cups all-purpose flour
* 12 fl oz warm 110F-110F water
* 1 Tablespoon olive oil for dough
* 1 teaspoon olive oil for brushing the bottom of the bowl and on top of the dough while rising
* 1 teaspoon olive oil for brushing on top of bread at 20 minutes
* Parchment paper and baking tray or pizza stone
Preparation
1. Add the yeast, sugar, salt and flour in a large mixing bowl. Stir to combine. Pour in the water and 1 Tablespoon olive oil on top of the flour. Stir until a dough begins to form.
2. Begin kneading the dough with your dominant hand in the bowl until a smooth dough forms, about 2-3 minutes. Pick up the dough with both hands and fold a few times to make a ball. The surface should be somewhat smooth. Don’t fuss over it if it isn’t smooth. You will fold it after the 1 hour rise time.
3. Brush a little olive oil on the bottom of the mixing bowl. Brush the remaining 1 teaspoon olive oil on the top and sides of the dough. Cover the bowl with a towel or plastic wrap.
4. Allow the dough to bulk ferment/rise for 1 hour in the warmest spot of your home. A warm clothes dryer that has been run after a load of clothes will do if you don’t have a warm spot in the house.
5. At 1 hour, fold the dough from left to right side in the bowl. Now fold top to bottom. Rotate the bowl 1/4 turn and repeat the same folds. Use a spatula to remove the dough. Place the folded side down on the parchment lined baking tray. Use a serrated knife to score an X, 3 diagonal cuts on the top or score down the middle. Then score 1” wide angles on both sides of the middle score to make a leaf. Cut down approximately 1/4”. Let the dough rest while the oven heats up. Note: When you bake your bread, you can re score your cuts at about 4 minutes into baking to get better defined shapes.
6. Heat the oven to 450F. Place the dough on the parchment lined baking tray or pizza stone. Bake for 20 minutes. Brush 1 teaspoon olive oil on the top and sides of your bread at the 20 minute mark. Bake for an additional 5 minutes. The bread will sound hollow when you tap it once it’s done. Cool for 5 minutes. Slice with a serrated knife.
