Happy Sunday! It is a perfect drizzly fall day today, and what better to warm your belly than with a bowl of soup? I recently discovered Tieghan Gerard from Half Baked Harvest and now I need to make every single one of her recipes! She has two cookbooks that are on my gift list for the holiday season. She recently started sharing her fall recipes including this heart-warming broccoli and cheddar soup. She adds parmesan dumplings (gasp), but instead I tried my hand at homemade artisan bread for the side. It turned out delish. Better than Panera (!). This was super simple, and quick to make, which these days I always feel short on time. And an added bonus I only dirtied ONE pot for the entire meal - my dutch oven. What are you making this fall season?
You can find her recipe here
Now for the easiest, mess-free, no-knead artisan bread, try this recipe.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons of salt
- 3/4 teaspoon of dried quick yeast
- 1.5 cups of warm water
Directions
First mix all of your dry ingredients together with a whisk. Then make a well in the middle of your bowl (you'll want a big bowl so you have plenty of room to stir) and pour in the warm water. Mix with a spatula now until a soft, sticky dough forms into a ball. Cover with plastic wrap and then towel, and set aside in a warm place for 8-10 hours. Preheat oven to 450 degrees. Dough should double in size and be bubbly on the top. Sprinkle a bit of flour on the top and sides to loosen from the bowl. Transfer to a piece of parchment paper. You can heat the dutch oven while it pre-heats if you prefer. This makes a tougher, crispier crust. Bake at 450 degrees for 30 minutes with the lid on. Then remove the lid and cook another 10-15 minutes. Transfer the bread to a cooling rack and let rest for 10-15 minutes before enjoying.
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