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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pam's Crusty Artisan Bread Recipe

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This recipe for Pam's Crusty Artisan Bread, by , is from Parker House Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pam Parker


3 1/2 C Lehi Flour Mill turkey flour works best
2 tsp salt
1/2 tsp yeast

1 1/2 C water- approx.

1 Tb Italian seasoning
2 Tb parmesan
1 Tb dry onions
1 Tb sun-dried tomato, chopped - increase yeast to 1 1/2 tsp
1/4 C craisins
1/4 C white choc chips - increase yeast to 1 tsp
1/3 C sourdough - no yeast
1 Tb bottled jalepenos - chopped
1/4 Mexican style cheese, grated increase yeast to 1 tsp

Sesame seeds

This recipe is a method more than anything else:
Add flour to med-large bowl (if you have a scale, weigh out 400 grams)
Whisk in salt, yeast and any other ingredients you desire.

Pour 1 C water into flour mixture and, with a spoon or "stir-stick" mix until incorporated. Add a little water at a time until dough is still sticky but not gooey.
Stir until smooth. Scrape sides and incorporate into dough ball

**If making sourdough, mix start into water before pouring into flour. I add a wee bit of yeast to my flour if I decide to bake this in one day

Set bowl on counter for 30 min, covered loosely with lid or towel.

After dough has relaxed, wet fingers, and fold dough 4 times, picking it up on one side, stretching it vertically and folding it over itself. Turn bowl one quarter turn and repeat 3 more times.
You can do this again if you like, incorporating more air into dough.

Cover bowl loosely and set in a very cool place for at least 12 hours - the garage, the basement, or the fridge if that's the only place you have...

Bring dough back into your warm kitchen and set out for an hour or two until dough is room temperature.

Prepare proofing bowl with spray oil and sesame seeds, bottom and sides

On floured surface, tip dough out and let rest 5 min.
Gently gather sides of dough, careful not to pop any air bubbles that have formed, and place in prepared bowl, seam-down.

Cover loosely and let rise until it reaches the top or nearly the top of the bowl

Heat oven to 500

Heat 6 quart Dutch oven for 5 min

Cut a small circle of parchment and lay in bottom of pan to prevent it from sticking.

Carefully turn risen bread into hot pan.

Cover and bake 10 min at 500 and then turn oven down to 450

Bake 15 more min and take off lid to finish browning bread

Cool on rack

Personal Notes:
Personal Notes:
Buy pack of two Rubbermaid 15-cup "Takealong" bowls with the red lids. These are the best tool for making this bread.

While letting the bread raise, never put the lid on tight, the bread gases need to escape.

I will demo this method any time for anyone.




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