artisan bread~

I have a new love in the kitchen ~ well actually it's a very old love; but I'm just beginning to really appreciate it for what it is.  What is this new love of mine?  Artisan Bread

Artisan Bread has been around since the beginning of Biblical Times and is making a huge come back in modern times.  No chemicals were added to bread back in biblical times and they still aren't added in today's modern Artisan Bread recipes.

Because there are no added chemicals; Artisan bread may not have as long a shelf life as the modern day, mass produced bread that you can buy in the store. It needs to be consumed in a few days or frozen.   Those loaves from the store may contain up to twenty ingredients, where as Artisan bread will only contain around five, depending upon the recipes... but ~ the additional ingredients of Artisan bread are usually wholesome natural ingredients; such as rye or whole wheat flour, bran, flax seed, bananas, eggs, onions, peppers, cheese, olive oils, etc... 

Here is a very easy to make Artisan Bread recipe.  I used this recipe for the photo shown of my Artisan Rye Rolls.  I substituted half of the all purpose flour with rye flour.  I also like a little sweeter taste to my bread so I added 2 Tablespoons of sugar substitute.

You can make this recipe and store it in the refrigerator up to 2 weeks.  All you have to do then for fresh dinner rolls is tear off a few chunks, shape them, let them rise and bake.

EASY ARTISAN BREAD (only 4 ingredients)


3 Cups lukewarm water
1 1/2 TBLsp. yeast
1 1/2 TBLsp. salt
6 1/2 Cups all purpose flour

Step By Step:

In a large bowl add the lukewarm water.  Sprinkle the yeast on top and let sit for 2 minutes.  Add the salt and flour.

Mix well.  Cover and let rise for 2 hours.

Turn out on to a floured board.

Divide dough in half and shape into 2 loaves or divide into 16 dinner rolls.

Place on a lightly greased baking sheet.

Let rise another 1/2 hour.

Bake in a preheated 350°F oven for 25 minutes.


For a simple Focaccia use the Easy Artisan Bread recipe.  Spread the dough onto a greased jelly roll pan.  Brush with olive oil.  Top with chopped onions, black olives, chopped green peppers, dried or freshly chopped italian herbs, garlic salt, sun dried tomatoes. (the combination are limited only to your imagination) Sprinkle on some Parmesan cheese and a little grated cheddar cheese. Let it rise for another 1/2 hour. Bake. Enjoy!


Time to go and get some work done today.  We picked everything that was left in the garden last night before the killing frost.  I have a bucket full of fresh beets  that need to get pickled and a bucket full of carrots that need to be canned.  I have a pile of onions that need to be braided and hung to dry.  Hopefully, it'll warm up enough to go outside and mow the lawn one more time yet this year.  It was pretty cold out this morning.  We had 25 degrees!! But it's suppose to get up into the 50's today.  So I better enjoy this tropical heatwave and make the most of it... because it won't be long now and we'll be belly deep in snow.

So it goes in my neck of the woods...


  1. Oh sure, wait til my oven goes to hell then give me the recipes.
    The baking element started on fire yesterday, I must have overworked it baking up that Slow Boat to China Hotdish for Slim. LOL
    The rolls look wonderful, I can almost smell them ~ but not quite.

  2. Thanks for the recipes Mel- I'm adding it to list for things
    you need to bring in February! lol.
    Mike's mom has been with us since Saturday...she's been
    cooking for us this whole week - good ol' southern cooking.
    She said she remembers you... I told her she might get to see
    you again after all these years, and she said that would be just
    fine with her.... so come on already, you have the mother-in-laws
    permission to cross the Oklahoma border!