Crusty Artisan Bread
Crusty Artisan Bread
I typically make one loaf at a time. The source recipe has ingredients for three loafs. The additional dough can be refrigerated for up to 14 days. Once refrigerated, the dough will shrink back a bit; that’s okay. Do not punch down the dough at any point, and keep it loosely covered with plastic wrap.
This recipe was adapted from Artisan Bread in 5 Minutes A Day by Jeff Hertzberg M.D. and Zoë François and sourced from Jenn Segal’s Crusty Artisan Bread
Double Banana-Walnut Bread
Double Banana-Walnut Bread Nutmeg adds warmth and depth to this perfect-for-breakfast bread which features fresh diced bananas and overripe (read: sweet) mashed bananas. A dusting of confectioners’ sugar finishes the…