Today's rainy weather gave me an opportunity to bake a little bread. Montana is so funny in the summer, with 90 degree weather one day, followed by rain, hail, and the furnace clicking on the next. Conrad and I have become addicted to our homemade bread, and store-bought simply won't do any more. You know it's simple if two lazy folks like us do it. I use the "Artisan Bread in 5" recipe, but modify the instructions a bit to save time. I just put a silicone sheet on a cookie sheet, pull out a wad of dough, form the loaf, score the top, let rise for about 15-20 min. Then I throw it in a hot (450) oven for 40 min.with a pie tin half full of water underneath. I don't fool around with my pizza stone or cornmeal, because it makes a mess in the oven. Here's the recipe, in case you haven't tried it yet...
In a gallon ice cream bucket, stir up 3 cups water, 1.5 Tablespoons of yeast, 1.5 Tablespoons of kosher salt, and 6.5 cups of flour.
