|The easiest bread you will ever make!|
|The most versatile dough on the web!|
|Spinach, Slices of Tomato, Feta Cheese and Mozzarella |
Drizzled with Olive Oil and Minced Garlic On Top
My recipe was adapted from hundreds on the web see listed below:
My version of 5 minute Artisan Bread :
3 cups lukewarm water should feel like warm to your wrist, not hot
1 1/2 tablespoons granulated fast acting yeast (2 packets)
1 1/2 tablespoons regular salt, kosher or sea salt
1 1/2 tablespoons sugar
6 1/2 cups sifted all purpose white flour
Extra flour for your hands while molding the dough
Sesame Seeds toasted optional
You need a bowl to mix in with a cover to store it in as well.
Make sure the water is luke warm to the touch, this is very important to the rising method.
Add yeast, salt and sugar to the water in a 5 quart bowl or a plastic container with a lid.
Mix in the flour there is no kneading necessary. I put all ingredients in my Kitchen Aid mixer and cheated for 10 seconds (lazy), and then put it in the plastic container and covered it. If your doing this by hand, using a large 5 quart bowl and spoon just mix till everything is uniformly combined well. The dough should be wet and loose. I am so spoiled!
Allow to rise. Cover with a lid (not airtight). I used a cheap dollar store version that just has a loosely fitting cover. Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on top), about two hours. If you choose to rise longer its fine. I refrigerate the dough overnight (or rise at least 3 hours) before trying to shape a loaf. The dough will keep for up to 14 days in the refrigerator, I use it fresh every night. This bread is best eaten the same day, it drys out quickly.
On a floured surface shape your dough the easiest was to shape as shown like an oval and put in a cake pan. The top of the dough should be smooth.. Place the dough onto a cookie sheet lined with parchment paper, parchment is my best friend in cooking anything, so easy to use and won't stick, it's really a must have with this recipe. Let the loaf rise for about 60 minutes uncovered. If it doesn't look like it has risen much, don't worry it will rise in the oven. Preheat oven for at least 20 minutes at 450 degrees. You can also cook on a baking stone which will give you a crisper crust. Baking stones can be found in any department store. Dust the top of your loaf with a little flour and slash the top with a razor blade. You need a very sharp knife if you don't have a razor blade.
Bake in hot oven adding a pan of water inside your oven in an oven proof pan or glass dish. Slide the bread (including the parchment paper) I sprinkle the whole sheet with the toasted sesame seeds, on your sheet or right onto the hot baking stone.
The water creates the necessary steam to make a nice crisp crust on the bread. Bake at 430 F for about 25 - 30 minutes. Cool a few minutes if you can before drowning in creamy butter!
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Oh, so you wanted to know what the recipe for aggression cookies are... made by hand no mixers here, and you have to roll them by hand too (smile) fun for the kids and they love them!
My first cookie at age 12 in grade school...
Aggression Cookies3 cups brown sugar
3 cups butter
6 cups oatmeal
3 cups flour, all-purpose
1 tablespoon baking soda
cinnamon sugar mixture
optional : 2 cups raisins, chocolate chips, butterscotch chips or a mixture of both
Put the ingredients in large bowl. By hand you need to mix these together by squeezing, kneading, until it is completely blended. Roll into small balls about 1 to 1 1/2 inches in size.
Place on an ungreased cookie sheet. Butter the bottom of a small glass and dip into white sugar and cinnamon, then pound the cookies flat.
Bake at 350 degrees for about 10 to 12 minutes.