Community Recipe
from [MandySiddons]
Artisan Bread

Artisan Bread

  • Yield: 10 servings
  • Cook time:30 Minutes
  • Prep time:0 Minute


  • 6 1/2 cup(s) all purpose flour
  • cornmeal
  • 1 1/2 tablespoon(s) kosher salt
  • 1 1/2 tablespoon(s) yeast


Mix the yeast with 3 cups of warm water. (Not too hot)

After the yeast dissolves add 3 cups of flour, mix add the salt, mix and now add the

addtional flour.

Just mix it all together and place in a 5 quart oiled (with evoo) bowl. Cover with a towel

and let rise about 2 hours. It will double in size.

This makes about 3 loaves so divide dough. If you are not going to make all loaves at once, simply

place dough in a container and keep in fridge. Keeps for a few weeks.

Shape dough into a loaf and place on baking stone in oven. Make sure the stone is dusted with

corn meal. Bake at 450 for 30 minutes. Remove from oven and let it cool completely.

This is some very very good bread!!!

When using dough from fridge, be sure to bring the dough to room temp for about 45 minutes

before baking.

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Artisan Bread recipe