For the last few weeks I've been working on this new bread recipe that I think is perhaps one of the best I've ever tasted...and you know how I feel about bread. On Saturday I took a loaf right from the oven and drove down to radio station and Jan D'Atri In the Kitchen for her show. When she ate this bread she said on the air, "If you've ever doubter there was a sweet Lord in heaven above, I'm here to tell you yes, yes, yes there is! I've just tasted his bread through the hands of Chef Tess!" Well...it is good...
Here's the recipe darlings!
Chef Tess No-Knead Tomato Herb Artisan Bread
Ingredients:
6 c Alta Artisan Bread Flour
1tsp SAF instant yeast
2tsp salt
½ c tomato powder*
1T Chef Tess French Provencal Seasoning (or herb bled of your choice)
2 1/2 cup cool water
cornmeal as needed (about 3/4 cup)
*tomato powder gives it a concentrated tomato taste. If you use tomato paste, use 1/2 cup and use only 2 cups water.
Directions: Mix all ingredients until well combined in a 2 gallon bucket with a lid. Place in the fridge and allow to raise overnight (at least 8 hours and up to 7 days). No knead to knead it. Just mix it until a nice dough is formed.
To bake bread: Remove bucket from the fridge. Form into 2 baguettes and roll each lightly in cornmeal or oats. Place in French Baguette perforated Pan (I use Chicago Metallic Commercial Non-stick ) and allow to raise until triple in size, about 2 hours (or 1 ½ hours in a lightly warmed oven no hotter than 110 degrees). Preheat convection oven to 425 degrees (regular oven 450 degrees).
Place a pan of water in the bottom of the oven. This helps steam the loaves.
Lightly slash the tops of the loaves with a sharp serrated knife. Bake degrees 25 minutes. Yield 2 baguettes
I use this same dough for pizza on demand! Use half the dough and roll out as you would for your favorite pizza. Allow it to raise at room temperature 30 minutes, top and bake at 425 for 25-30 minutes (depending on the toppings).
There you go darlings! Easy and divine bread dough!
Have fun!!
Always My Very Best,
Your Friend Chef Tess
Lightly slash the tops of the loaves with a sharp serrated knife. Bake degrees 25 minutes. Yield 2 baguettes
6 comments:
That pizza looks amazing! Dinner tonight!!
Could this be stored for meals in a jar-type long-term storage? Like your pizza dough kits?
Because I think it'd be good if I could have batches of this stored, make up a dough the night before, then use it for pizza or loaves or whatever.
Yes! It can absolutely be done that way for storage. You'd probably have to use yeast packets instead of mixing the yeast into the dough. It would fit in a quart jar if you cut the recipe in half. Xoxo!
This bread is the BEST!!! I worked with Chef Tess at Honeyville Farms. She made up some dough and I baked it the next day when she was out of town. GREAT bread. Also rolled some out into a round pizza shape and made a Ham and Pineapple pizza. It makes the best Pizza crust.
Bob
Crazy yummy!
This looks fantastic! I'm so glad to see you blogging again, my friend - and while it looks like this recipe was posted several years ago, I found it through your current post for the steak sandwiches! Super excited to make this - I just love your creations! They make my tastebuds so happy!
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