For years I wanted to learn how to make artisan bread recipes. I love the beautiful homemade breads which I see on the internet. Some of it is so skillfully done; I wonder how in the world do these people come up with these creations. Many of these bread bakers are from Eastern Europe. I really do admire this talent.
Have you ever noticed “artisan bread” in the grocery store or other items listed as “artisan”. Well, check out the price! The price for this term is like five or six times that of the same item without the “artisan” name. This has to be due to all the extra time it takes to craft these items.
When I thought of learning how to make artisan bread recipes, I always thought of creating something beautiful; you know “artsy”. In my mind this could be paintings, sculptures, anything crafty or even making bread. This would include anything creative and beautiful requiring special talent and time in the making.
Before diving into “trying” to create some of my own artisan bread recipes, I thought I would do a little research on the topic. A quick check again on the word “artisan”; simply putting it, Webster defines the word as a person skilled at making things by hand. The Cambridge Dictionary states the same almost. Both of those state, pretty much, as I thought it meant.
So what is artisan bread? It seems by all explanations that artisan bread is not quite what I thought; or I might say not as “crafty”. As a matter of fact, it seems like I learned how to make artisan bread recipes with the first loaf of bread that I baked. This term simply means bread made by hand; not mass or machine produced.
Still today when I am asked how to make artisan bread recipes I tell what I think it should be. Especially, if you are purchasing a loaf of bread for five times its value, the loaf should be beautifully hand crafted. When I think of these special breads, I also think of yeast breads. I suppose it could be of the “quick bread variety” but the beautifully crafted breads which I have seen are made with yeast. Of course, all bread must have a wonderful flavor and texture. Below are some recipes which I consider to be “artisan bread recipes”.
How to make artisan bread recipes to serve for breakfast or for brunch. I received this recipe from a friend several years ago.
Mix yeast, sugar and water; let stand 5 minutes.
Sift flour and salt in a large bowl; add shortening and pour yeast mixture into flour mixture.
Dump dough onto a floured surface; knead until smooth and elastic about 15 minutes.
Shape into a ball; place in a greased bowl turning to coat.
Cover bowl and let stand in a warm place to rise until double in bulk. (About 1 ½ hours)
Divide dough in half; roll one part to a circle about 15 inches; place on a large oiled pizza tray.
Place cheese in the center of the circle.
Divide remaining dough in half; roll out 1 part in a circle just large enough to cover cheese.
Lay circle of dough over cheese; wet edges with water so it seals to the bottom dough.
Place clean eggs 2 at top; 2 at bottom; 2 at right side and 2 at left side.
Place sausage pieces between the eggs; roll remaining ¼ of dough into pencil size strips.
Use pieces of dough in crisscross pattern over sausages and eggs. (Moisten strips to make them stick)
Let bread stand in a warm place to rise about 1 hour.
PREHEAT OVEN TO 400F degrees.
Mix yolk with 2 tablespoons water; brush lightly over the bread.
Bake loaf in hot oven 25 minutes; REDUCE OVEN TEMPERATURE TO 350F degrees.
Bake another 25 minutes.
Learn how to make artisan bread recipes for Easter like this Greek bread.
Stir yeast into warm water until dissolved; add milk, butter, eggs, egg yolk, sugar, anise and salt and blend.
Gradually add the flour while beating; turn out onto a lightly floured surface and knead until smooth and elastic.
Place dough in a greased bowl turning to coat all sides; cover and let rise in a warm place until double about 1 ½ to 2 hours.
Punch dough down and knead into a smooth ball; cut off 4 pieces the size of eggs.
Place remaining dough in a greased round 10 inch pan with 2 inch high sides; shape 4 small pieces into twists 4 ½ inches long.
With twists make loops and place ends at center of dough in pan with loops extending out to edges.
Brush loaf lightly with egg white; sprinkle with sesame seeds.
Place a red egg in each of the twisted dough loops; let bread set in warm place until doubled about 1 to 1 ½ hours.
PREHEAT OVEN TO 375F degrees; bake 30 to 40 minutes until pick comes out clean.
How to make artisan bread recipes which are braided? Any time you braid bread dough it is so pretty after baking. The flavor of this bread is enhanced with rosemary and a bit of garlic.
In a large bowl combine rosemary, salt, garlic, yeast and 2 ½ cups flour.
Add butter to warm water; with a mixer gradually beat liquid into dry ingredients.
Gradually beat in enough of the flour to make a thick batter.
With a spoon stir in enough of the flour to make a soft sticky dough.
Place dough in a greased bowl, cover and let rise in warm place to double in bulk.
Stir dough down and turn out onto a floured surface; knead until smooth and elastic kneading in more flour if needed.
Divide dough into 6 equal parts; roll each part into an 18 inch rope.
On a large baking sheet braid 3 ropes together; place remaining 3 ropes on the other side of sheet and braid together.
Cover lightly and let rise in a warm place about 30 minutes until doubled.
PREHEAT OVEN TO 450F degrees.
Brush tops of braids with beaten egg; bake 30 minutes or until loaves sound hollow when tapped.
How to make artisan bread recipes? I consider even simple French breads to be a crafty creation. The beauty and fragrance when we take them from the oven is so irresistible.
Combine shortening, salt and sugar in a large bowl.
Add boiling water and stir until shortening is melted.
Add the cold water. (Mixture should be between 112F to 115 F degrees)
Stir yeast into water mixture and let stand until it starts to bubble about 5 minutes.
Stir in enough flour to make a dough ball; turn dough out onto lightly floured surface and knead for 5 minutes.
Place dough in a greased bowl; cover and let rise in warm place until double in bulk.
Punch dough down and divide in half; shape each part into a long loaf and place on a greased baking sheet.
Let loaves rise in a warm place until doubled in bulk; brush with beaten egg white.
PREHEAT OVEN TO 375F degrees.
Cut 3 slashes diagonally on top of each loaf; bake for 35 to 45 minutes.
Brush top of loaves with oil.