For the last few weeks I've been working on this new bread recipe that I think is perhaps one of the best I've ever tasted...and you know how I feel about bread. On Saturday I took a loaf right from the oven and drove down to radio station and Jan D'Atri In the Kitchen for her show. When she ate this bread she said on the air, "If you've ever doubter there was a sweet Lord in heaven above, I'm here to tell you yes, yes, yes there is! I've just tasted his bread through the hands of Chef Tess!" Well...it is good...
Here's the recipe darlings!
Chef Tess No-Knead Tomato Herb Artisan Bread
Ingredients:
6 c Alta Artisan Bread Flour
1tsp SAF instant yeast
2tsp salt
½ c tomato powder*
1T Chef Tess French Provencal Seasoning (or herb bled of your choice)
2 1/2 cup cool water
cornmeal as needed (about 3/4 cup)
Directions: Mix all ingredients until well combined in a 2 gallon bucket with a lid. Place in the fridge and allow to raise overnight (at least 8 hours and up to 7 days). No knead to knead it. Just mix it until a nice dough is formed.
To bake bread: Remove bucket from the fridge. Form into 2 baguettes and roll each lightly in cornmeal or oats. Place in French Baguette perforated Pan (I use Chicago Metallic Commercial Non-stick ) and allow to raise until triple in size, about 2 hours (or 1 ½ hours in a lightly warmed oven no hotter than 110 degrees). Preheat convection oven to 425 degrees (regular oven 450 degrees).
Place a pan of water in the bottom of the oven. This helps steam the loaves.
There you go darlings! Easy and divine bread dough!
Have fun!!
Always My Very Best,
Your Friend Chef Tess
Here's the recipe darlings!
Chef Tess No-Knead Tomato Herb Artisan Bread
Ingredients:
6 c Alta Artisan Bread Flour
1tsp SAF instant yeast
2tsp salt
½ c tomato powder*
1T Chef Tess French Provencal Seasoning (or herb bled of your choice)
2 1/2 cup cool water
cornmeal as needed (about 3/4 cup)
*tomato powder gives it a concentrated tomato taste. If you use tomato paste, use 1/2 cup and use only 2 cups water.
Place a pan of water in the bottom of the oven. This helps steam the loaves.
Lightly slash the tops of the loaves with a sharp serrated knife. Bake degrees 25 minutes. Yield 2 baguettes
I use this same dough for pizza on demand! Use half the dough and roll out as you would for your favorite pizza. Allow it to raise at room temperature 30 minutes, top and bake at 425 for 25-30 minutes (depending on the toppings).
There you go darlings! Easy and divine bread dough!
Have fun!!
Always My Very Best,
Your Friend Chef Tess