the greatest thing since...artisan bread recipe

in between our diet coke runs anna (my bestie from illinois) taught me how to make this incredible artisan bread.

it's so freaking good and more than easy, i have to share it.

here's the recipe:
 

Artisan Bread

3 cup warm water

1 ½ tbl yeast

1 ½ tbl coarse salt

6 to 6 ½ unbleached flour

using a sturdy wooden spoon, mix all of the ingredients in a tall tupperware container (you can use a mixing bowl and do this-but honestly, the tupperware is way easier to clean), place the lid of the container (or use aluminum foil) barely onto the container-don't snap it shut. let rise for about 2 hours, and then put in refrigerator until ready to use. (anna says it can stay in the fridge for about 2 weeks-wild, right?)

when you're ready, dust your hands with flour and take out a grapefruit size ball of dough. shape the dough into a pretty little ball, dusting with flour as you go and tucking the ends under the ball. 

put on parchment paper (or bake on cornmeal on a pizza stone) score the top (any sort of pattern will do) and dust with a sprinkling of flour (or if you want to get crazy, some oatmeal) and let rest for about 30 min

while the bread is doing its second rise (30 min), put a sheet pan full of water on the lower rack of the oven and preheat it to 450.

bake for 30 min

let cool. 

eat. like a mother.

 bread...step one (see?...so neat and easy)

bread...step two (baking stone with cornmeal)

done. and done. 

holy freaking craft, it smells so good. i can't wait to eat it. 

we love to have it with soup-or as an appetizer...a little olive oil and cracked pepper. shush.