Easy Artisan This is a no-knead bread with a crackly thin brown crust that crunches between your teeth, has a slightly chewy texture that ruggedly begs to be slathered in frigidly hard butter then quickly munched, whilst still warm-from-the-oven.
By Judi Frizzle-Stowell
Follow Judi’s blog at thelastwonton.typepad.com
This bread........Oh Mama!......this bread is so good! But wait! Even better. Well not better, but just as important. This bread......is ridiculously easy. Seriously, easy.
And forgiving. This time I added little chunks of Cheddar and fresh chives. And just look at that beauty. Sometimes I add oodles of nutty, roasted garlic cloves and gratings of tangy Asiago. Sometimes I add ribbons of caramelized sweet onions and wee cubes of creamy Havarti. Sometimes I add melt-in-your- mouth little chunkers of perfectly fried Hot Pancetta and chopped fresh basil. Sometimes I just stir it up, as is, without adding a thing. But this is usually when I have a bigger plan for my favorite artisan bread. Toast. This bread makes the best toast ever... with anything spread on it, from thin slices of triple cream Brie, tangy apricot jam, plain old ordinary peanut butter, to that sharp McLaren's Imperial cheese topped with a layer of homemade crabapple jelly. Quirk - 24