5 Minute Artisan Bread (Boule)from the book Artisan Bread in 5 Minutes a Day (Hertzberg/Francios)

3 Cups lukewarm water
1 1/2 Tbsp. active dry yeast
3/4 Tbsp. salt
6 1/2 Cups flour

Also needed: baking stone, cooking spray, corn meal, broiling tray, and water

Dissolve yeast in water; add other ingredients and stir (do not knead). Let raise 2 hours. Store in covered (not airtight) container in the refrigerator up to 14 days.

On baking day: Spray a plate or pizza peel with nonstick cooking spray. Sprinkle generously with cornmeal (this prevents sticking). Sprinkle the top of the dough with flour so it’s easier to manage. Pick up a 1-pound section of dough (size of a grapefruit) and form into a ball by tucking edges into the bottom. Set on plate and let raise for 2 hours. 20 minutes before baking, preheat oven, baking stone, and broiling tray to 425°. When ready to bake, slash dough with three parallel slits. Transfer dough to hot stone; add 1 cup tap water to the broiling tray, and close oven door quickly to trap the steam. Bake 25-30 minutes.

This recipe makes 3-4 loaves.

The book Artisan Bread in 5 Minutes a Day gives more detailed directions for making this and several other types of bread using the same dough. I just keep a batch of this dough in my fridge at all times and use it several nights a week to make pizza, calzones, pitas, rolls, etc. I definitely recommend checking out the book from the library if you like the idea of having easy, hot bread several nights a week.

Courtesy of Jenn Iverson