➤ by Oma Gerhild Fulson
Unbelievably easy artisan bread recipe that's so simple that ANYONE can make it! What's really amazing is how this tastes like the fresh Brötchen we'd get at the bakery in Germany.
Wonderful crispy, thick crust. A real Bauernbrot! Or depending on where in Germany you are, you might call this a Krustenbrot.
And, the chewy crumb that's so perfect for butter and jam. Wunderbar!
You'll enjoy your "German" bread! It's a hearty, rustic loaf that's so easy to make and to alter to your own tastes. German food at its best!
Really! It's that simple. That's why it's part of these German recipes. It's that good! REALLY! It's also the no knead bread that is all the rage over the internet.
You'll see this everywhere ... but mine's just a bit different and easier.
The original recipe calls for letting the dough rise on flour-sprinkled counter, covered with plastic wrap or kitchen towel.
Then, to transfer it to the dutch oven, one needed to remove the plastic wrap or towel (which often stuck to it) and then gently lift the dough and drop it into the dutch oven.
Often, it would stick to the fingers or roll off awkwardly.
Now, I just put the dough onto the parchment paper first and let it rise covered with a large plastic bowl.
Then, using an oven mitt in one hand to lift it, and I place it into the dutch oven, the whole thing becomes so much easier and safer.
Note: Don't have a large plastic bowl? Then use loosely placed plastic wrap over the dough.
You see, I started to make Greek yogurt (and you can turn it into QUARK) and was throwing away the whey that was a by-product.
That is, until I came across this dutch oven bread, the artisan bread recipe, that's so popular. Yes, you can make this with water as normal.
But if you're like me, and have some leftover whey and my vegan friends aren't coming, the bread will be absolutely, unbelievably wonderful.
It really tastes like a sourdough-type of bread! Wunderbar!
The original recipe for this no knead artisan bread seems to come from Jim Lahey from Sullivan Street Bakery and was printed in the NY Times in 2006. Since then, this is pinned all over ... with slight variations.
Do give this a try. You won't be disappointed.
The best choice for baking this is a Dutch oven because it's heavy and holds the heat better. However, if you don't have one yet, then don't despair. You can still make this by using a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic).
Just make sure your pot can withstand the 450°F heat.
Once you make your bread and realize how easy and delicious it is, you'll definitely be wanting to get that Dutch oven, to make it even better!
By the Way: The photo with the two loaves ... showing the all-purpose flour on the left and the bread flour on the right ... my favorite is the all-purpose flour one ... just a bit more chewy and sour-doughy.
I love serving this alongside a bowl of goulash soup.
Mind you, it would be great as a side to any bowl of soup. The crispy, thick crust and moist, chewy crumb are perfect for slathering with butter or dunking into the soup.
The first time I made this bread, my hubby's first words on tasting it were, "throw away the cookies, I'll have this instead!"
Looking for a really healthy, really really healthy bread? Here's one I created many, many years ago. It has all the goodness you can incorporate. All the seeds and grains you like.
It's a sour-dough recipe ... and does take a bit of time ... but this is also so worth it. So, give it a try after you try Oma's Artisan Bread recipe. I think you'll find it so easy that it will became a staple in your house as well.
Oma's Cream Roll recipe, Biskuitrolle, is the German version of a Swiss roll or jelly roll. Filled with whipped cream and studded with berries, this is an easy-to-make treat anytime of the year.
Make this pan roasted carrot recipe when you're wanting quick and easy carrots just like this German Oma makes them. Similar to oven roasted, just quicker. YUM!
Cooking green beans, German-style, makes a wonderful side dish for almost any meal. Cooking the grüne Bohnen till just tender with a creamy white sauce is so traditional and so lecker!
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