If you guys have been following RaisingRices on Facebook or Instagram @RaisingRices, you would have seen our “Jesus Bread.” This artisan bread has been a staple in our home. In fact we make this bread at least twice a week (and sometimes more!)
This is our favorite bread to use as communion bread. When Darren leads our family through communion (as well as others that have come into our household), the fresh artisan round loaf been torn in two leaves such a visual reminder to our household of the sacrifice that Jesus made on the Cross.
We use this bread at our sabbath communion we do every Saturday (stay tune in the summer we are going to bake the bread out camping in a dutch oven, can’t wait!) We also do communion together at our in home worship nights, and when we have other biblical community families over throughout the week. Our church family once a month gather during our regular schedule service time to share a meal together; and this last month the theme was soup and our family baked and brought 6 loafs to share. (Not only were they all eaten but it was SUPER simple and such a blessing.)
Lastly, one other of our staples in the Rice family during the week is on Thursday we do homemade soup and fresh made artisan bread. This staple is a life-saver, because on Thursday our three older kids do a Karate Class down the street (it is called KICKS karate school, ran by this amazing Christian couple, we feel so blessed by the class). But, we are all out of the house until past dinner time, so when we get home the family is hungry, and dinner is on the table in 2 seconds flat.
I can’t wait to share with you all these SUPER EASY recipe! Darren and I have mortified this recipe into our own and are so excited to share with you all! We pray that as you make-bake-eat-share this bread that you would also be reminded of the John 6:35
35 Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.
Here is the RaisingRices Artisan Bread Recipe:
One of the reasons this recipe is SO SUPER EASY is because it is a NO-KNEAD bread!
3 Cups all-purpose flour (you will also need an additional about 1/4 cups when you transfer into your baking dish)
1/4 teaspoon active dry yeast
1 1/2 teaspoon salt
1 3/4 cups of WARM water (we usually pour 1 1/2 cups of water in and then mix and if we need more of a cement like texture then we add the rest, see picture below)
In a large bowl combine flour, yeast and say. Then add water and stir until blended. The texture will be super sticky. Cover the bowl with plastic wrap. Let dough rest at least 18 hours, at room tempter for best results. (We have done it in less time by resting in our oven on bread proof setting, rested about 10-12 hours there, but waiting the 18hr makes a great texture, so plan ahead the day before).
Dough is read when it is surface has bubble dots on the surface.
Lightly flour your counter (with the addition 1/4 cup of flour), take the dough out of the bowl and on counter, fold dough over 3 to 4 times tucking in the round ball to smooth on top. Then gentle pick up the dough ball and put in cooking container. (You want to find something that has a lid, like a dutch oven for example.) Once you put the dough in let it sit for another 2 hours at room temperature.
Preheat oven for 450 degrees
Bake for 30 minutes covered. Then uncover and bake for 4-6 more minutes (this will allow the top to brown).
Let rest for at least 10 minutes to allow for easier cutting. And ENJOY!
For you visual learners out there, here is a play-by-play below 🙂
(at the very end we have options for variations on the original artisan flavor.)
I priced out how much it would be to buy an organic artisan bread for a local grocery store (New Seasons) and it would cost anywhere from $6.00 to $8:00 dollars! Darren and I even with buying organic flour (we buy it in bulk at costco, along with the yeast and salt) that we can make each loaf for around $1.00 dollar!!!
We like to combine all the dry ingredients in a large glass bowl, this helps to have room to mix when the water gets poured in.
This is the sticky part when we combine the water, make sure to use WARM water! It does make a difference! (remember that too hot of water will kill the yeast though, so just warm.)
We bought this tool just recently, it is a bread mixer, and it is nice! We were using wooden spoons before (which still work great) but the dough doesn’t stick as bad to this tool.
Mix, Mix, Mix 🙂
This is the texture you are looking for, but this recipe is pretty forgiving, however we would lean towards more wet then dry, because you will be adding more flour when you fold it into a ball.
Cover with plastic wrap, OR a towel. Let it rest! I know I am a bit A type personality but we have a bread making schedule that helps me remember to make the artisan bread to rest the day before. 🙂
After resting for 18 hours (we like to do ours overnight) you can see it all rises and has bubbles.
This is when you scoop it out with your hand and place it on the extra flour, give it a few turns to put it into a ball, making the top look smooth; this will give you a smoother surface on top 🙂
Then place into your bake pan with (looking for a baking pan that has a lid). We have used dutch ovens before but our go to is Bon Cook (used to be called Demarle) glass silicon large round mold withe lid.
Here is after we have place the ball into our baking dish and waited another 2 hours, you can see it rises again to make it fluffy and ready to bake.
Remember to take off the lid after 30 mins and bake for another 4-6 to get nice and brown on top 🙂
Eat and Enjoy! Share with Others! Invite them into your home! Share Communion with others, “do this in remembrance of me” (1 Cor. 11:24)
(these are to your personal taste, so try and have fun)
- Cinnamon and Raisin (Darren loves to make this one for the kids for breakfast, with peanut butter on it 🙂 about 1/2 teaspoon cinnamon and 1/3 cup of raisins)
- Rosemary and Garlic (Great for dinner bread, about 1/2 teaspoon of Rosemary and 1/4 Garlic.)
- Cheese and Herb (herb blend about 1/2 teaspoon, about 1/4 garlic, and add about 1 cup shredded cheese on top of bread. Just before baking brush on beaten egg to glaze and then add cheese.
- Other ideas: Kalamata Olives, Roasted Garlic, Sun-dried Tomatoes or Nuts and Dried Fruit)
- Also experiment with flavored butters YUM!!
- This is our favorite bread for crunch grilled cheese sandwiches and soup, double YUM!
- Darren and I love this bread with a yummy bruschetta on top!!! I am getting hungry just talking about it!
POST ANY PICTURES IN THE COMMENTS WE WOULD LOVE TO SEE YOUR CREATIONS!!!