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Picture Journey of Artisan Bread Making

Updated on April 1, 2015

Easy Homemade Artisan Bread

I love bread! Home made bread is the best.

This bread, the bread recipe in the book '200 Fast and Easy Artisan Breads', is very easy to make.

I always cut corners when I cook. I rarely follow recipes exactly. I like to find an easier way.

The author of this book already did that for me! Right down to how to tell when the bread is done.

As I work my way through this book, the recipes will be increasingly difficult. Hopefully the author did her job correctly, as she promised she would do. If so, I will not have a problem transitioning from the easier breads, at the beginning of the book, to the more challenging varieties.

I can't wait!

Photo Credit: June Nash

200 Fast and Easy Artisan Breads is a Great Bread Book - It steps you through the bread making process

I found this book at a bookstore while on vacation. Once I saw it, I knew it was a perfect fit for me.

Buy this as a gift, or keep it for yourself!

Have fun baking your own bread.

Even better, enjoy the sensational taste of bread made with your own hands!

200 Fast and Easy Artisan Breads: No-Knead, One Bowl
200 Fast and Easy Artisan Breads: No-Knead, One Bowl

This is a bread book that steps you through the process.

Artisan bread is a no knead dough. Simple to make.

The book starts with a simple dough recipe. Has several variations of how to bake this dough, creating several different breads.

Once you have a chance to master the basics, the book progresses into more interesting doughs.

 

What I like about the basic bread recipe

In the bread book '200 Fast and Easy Artisan Breads'

  1. I can make the bread dough in a large mixing bowl, using only a wooden spoon to mix it up. Approximately 40 strokes and it is mixed.

  2. The ingredients are simple. Just flour, yeast, salt and water.

  3. The dough keeps up to 9 days in the refrigerator.

  4. The recipe makes enough dough for 4 small loaves or 2 large.

Artisan Bread:

A high quality, hand-crafted bread containing no artificial ingredients or preservatives.

As defined by TheBakingPan.com

Baby boule
Baby boule

Recipes tested

What's been cooking!

So far, I have made the baby boule (small round loaf), baguettes (pictured here), and a pizza. I took the recommended toppings in the book 200 Fast and Easy Artisan Breads and modified it a bit, but it was the best pizza ever! And the bread is very tasty!

Here are the various recipes I tested.

Round Loaf of No Knead Bread
Round Loaf of No Knead Bread

If you try this recipe and discover how easy it is to make your own bread, you may want to buy the book and discover the many variations of the basic recipe.

  • Cook time: 3 hours
  • Ready in: 3 hours

Instructions

  1. 3 1/4 C. Flour
  2. 1 TBS instant or bread machine yeast
  3. 1/4 TBS salt
  4. 1 1/2 C. Luke warm water (about 105 deg F)
  5. 1/2 C. Cornmeal
  6. Making Dough
  7. Put flour, yeast and salt in mixing bowl. Mix, then add water and stir with wooden spoon for 40 strokes. You will know when you have mixed it enough because it will be a round sticky ball of dough and the flour from the bottom and sides will have been mixed in.
  8. Cover bowl with oil coated plastic wrap and let rise at room temp. (in a draft free place) for 2 hours. It will be nearly doubled and have a sponge like appearance. I let mine raise overnight and it turned out great!
  9. Use same day, or refrigerate for up to 9 days.
  10. Preparing and Baking Loaf of Bread
  11. With floured hands, place dough on floured surface. Form into ball.
  12. Dust with flour and work quickly tucking bread under to leave top with a smooth surface.
  13. Place bread dough onto a peel that has been coated with the cornmeal. Cover dough with greased plastic wrap and cover that with a tea towel and allow to raise around 40 minutes.
  14. 15 - 30 minutes before baking, place baking stone on middle shelf of a cold oven. Put an empty broiler pan on lower shelf. Preheat oven to 450 Deg F
  15. Make three slashes on top of boule using serrated knife.
  16. Slide loaf off of peel, onto hot baking stone after oven is up to temperature.
  17. Pour hot water into broiler pan. Bake 25-30 minutes. Meat thermometer will read 190 deg F. when bread is done.
Cast your vote for No Knead Bread Recipe

Pizza

I served this to guests, they couldn't get enough!

The pizza was disappearing before I could get my camera to take pictures!

Do try this! I used the recipe on page 52. I changed it up a bit.

I used tomato slices which I placed on the dough.

I also added fresh mushroom slices and chopped arugula, then I sprinkled on shredded mozzarella cheese.

What I did is just a variation on the recipe in the book. Use the ingredients you like.

I put one of the pizzas directly onto the baking stone, but it did not slide easily. The first one I baked (pictured here) was put on a cookie sheet. I then put the pizza, cookie sheet and all, onto the hot baking stone.

In the future, I will use the cookie sheet or pizza pan. It was easier and I could not tell the difference.

Pizza preparation

Pizza preparation
Pizza preparation

Baking pizza directly on the baking stone

Baking pizza directly on the baking stone
Baking pizza directly on the baking stone

To use a peel or not to use a peel? No longer a question with me. I bought a peel!

The book recommended a bakers peel, but said you could still use your 3 sided cutting board instead if you liked. Maybe if the cutting board was larger, but mine is small and the 1st loaf I set out to rise flowed over the edge! I laughed at the sight! Then I bough a peel. The peel I bought was a pizza peel. I am glad, because the second loaf I made, I allowed to rise overnight. Instead of rising up, it spread out. If I bought a smaller peel, it would have flowed off the edge again! ha ha!

Maybe if the cutting board was larger, but mine is small and the 1st loaf I set out to rise flowed over the edge!

Maybe if the cutting board was larger, but mine is small and the 1st loaf I set out to rise flowed over the edge!
Maybe if the cutting board was larger, but mine is small and the 1st loaf I set out to rise flowed over the edge!

______________________________________________________

_____________________________________________________________

Fresh Baked Rolls
Fresh Baked Rolls

Caramelized Onion and Asiago Cheese Rolls, page 51

OK, Page 51 is Caramelized Onion and Brie Rolls, but I used Asiago Cheese instead

They are FANTASTIC! Mmmm! The recipe makes 12 rolls, but I cut the dough in half and made only 6. I hope I can resist eating them all tonight. The first one I ate was hot out of the oven. The second was allowed to cool before I ate it. Let it cool! It is fantastic. I always thought that hot out of the oven would be better, but mmmmm! These are the best when allowed to cool to room temperature.

One of the things I like about this bread is that you can cook the amount that you need and allow the rest to keep in the refrigerator.

Comments on baking the rolls:

Before I started with the bread, I had to caramelize the onions. This is one of the main ingredients. The directions are in the book, page 304. I used the stove top method. I didn't know you could refrigerate the onions for up to one week, or freeze for up to 3 months! That is good to know!

I only had 3 large onions, so that is all I used. I didn't use all of them in the recipe, so maybe I can make this again soon using the left over onions! mmm!

I made the easy artisan whole grain dough earlier in the week (page 56). I had 3/4's of the dough left because I made a mini boule out of some of it. Of this 3/4, I used half. These recipes are very forgiving. I like that! I rolled out the dough, and then realized that it would yield 12 rolls! 12 rolls! What am I going to do with 12 rolls!?

So I cut the rolled out dough in half and made cinnamon rolls out of the second half. See what I mean about these recipes being forgiving? They lend themselves well to variations. I like to cook with what I have on hand and in the amount I will be able to eat.

All you have to do in this recipe is roll out the dough on a floured board into a 16 x 10 inch rectangle. MIne was 8 x 10 inches after cutting it in half. Then I used a meat cleaver to chop up my cheese into small cubes or slices. I spread the top of the dough, per the instructions with the onions, then topped it with the cheese. The recipe then has you roll it, in my case, because it was half a recipe, from the narrow edge. I then sliced them into 6 rolls, using my cleaver once again.

I put it on the cookie sheet that is coated with cornmeal, pressing down on top to give it to give it a nice shape.

Let it raise for 20 minutes and then I was going to turn on the oven to preheat. . . . . but my daughter called. . . . .

She wanted me to go out with her for a couple of hours. I though, why not!? I can't let a thing like cooking get in the way of a good time! Ha ha!

I left the dough set out covered with a tea cloth (BTW, that is a non terry cloth kitchen towel). When I got home, I preheated the oven and popped them in.

I think having the additional time to rise improved the consistency of these rolls. (The recipe said to let set for a total of 40 minutes). They came out very light.

As I said before, these are delicious! You have to try them and let me know what you think!

I used a meat cleaver to chop up my cheese into small cubes or slices

I used a meat cleaver to chop up my cheese into small cubes or slices
I used a meat cleaver to chop up my cheese into small cubes or slices

Caramelizing Onions, stove top method

Caramelizing Onions, stove top method
Caramelizing Onions, stove top method

I pressed down on top of the individual rolls to give them a nice shape

I pressed down on top of the individual rolls to give them a nice shape
I pressed down on top of the individual rolls to give them a nice shape

Bake until browned

Bake until browned
Bake until browned

Cinnamon Rolls

My own variation on the original theme

The recipe for the cinnamon rolls didn't really come from the book. I just used the same method I used in the Caramelized Onion and Asiago Cheese Rolls. I substituted Cinnamon for the onions and Raisins for the cheese. Rolled them up and cut them the same way. Oh! I also added pecans. I love pecans!

The cinnamon mixture is a mixture of cinnamon and sugar. I like mine to be 1 part cinnamon to 4 parts sugar. This makes it very cinnamony. Just sprinkle the cinnamon onto the dough leaving a 1/2 inch edge of dough not coated.

I like to soak the raisins in hot water, or some hot apple cider, for a few minutes before adding them to the dough. This makes them taste moist and yummy. I used about a 1/2 cup of raisins. This coats the dough pretty thoroughly.

You can eat them plain, but for a special treat, try spreading chocolate frosting on top.

Sounds good doesn't it?

Place on cookie sheet and pop them into the oven!

Place on cookie sheet and pop them into the oven!
Place on cookie sheet and pop them into the oven!

Baking stones - To use, or not to use. . .

The book recommends using a baking stone. I happened to have one I purchased at a Pampered Chef Party.

I honestly like using the baking stone. I put the stone in the oven and then let it preheat along with the oven. If you don't do this, I hear that they may crack. So. . . do heat the stone up while you preheat your oven to avoid this happening.

You don't have to clean the stone after use, just wipe it up. If you have something stuck on it, you can just scrape it off with the plastic scrapper that comes with it.

I experienced this. I had a less than perfect transfer of the pizza to the stone. Cheese and tomatoes flew off the edge onto the stone. Ha ha! No problem! The cheese mostly came off when I removed the pizza and there was just a bit of burnt on food I had to scrape off.

A tasty bread can be made without the use of a baking stone. I used a cookie sheet and let it heat up in the oven, using it the same way that I would have used the stone. Don't let the fact that you do not have a stone stop you from baking.

There are plenty available.

Have ever baked with a baking stone? - Would you recommend it?

Have ever baked with a baking stone?

See results

Equipment you might like to use when baking bread - I like to buy products made in USA when available

Making bread is an easy process. It doesn't require many specialized tools. A few items may make the process go easier.

Items such as:

  • Baking Stone

  • Bakers Peel

  • Instant read thermometer, to test when bread is done

  • Dough scraper

  • Broiler pan. I am using a regular baking pan, but it is rusting. I think a broiler pan may be a better choice.

  • Danish dough whisk

  • Spray bottle for water

Epicurean Pizza Peel, 23-Inch by 14-Inch, Natural
Epicurean Pizza Peel, 23-Inch by 14-Inch, Natural

To put the bread dough onto the baking stone in the hot oven

This is the peel that I am using. I really like it. It is a comfortable weight, dishwasher safe (if you have a dishwasher large enough for it to fit! Ha ha!), eco friendly

and. ...

It is made in the USA!

 

Biga - It took over 48 hours before it started to look like this

Biga is the starter used in place of yeast. Actually, biga is made with yeast, but only a quarter teaspoon. It takes longer to prepare and you need to use filtered or bottled spring water.

I didn't have any filtered or bottled water, only perrier. Perrier is carbonated spring water. I used that to make the biga. I used a fork to whisk the bubbles out of water first. The same way I used to do when I served Vernor's (Detroit's version of ginger ale) to my kids when they were young.

The recipe said to let it rise for 6 to 24 hours. I waited, and waited. . .

I didn't see the creamy and frothy consistency yet. It has been over 24 hours. So I started another batch with bottled distilled water.

It took 48 hours or more to get the correct consistency! That was with both batches. It didn't seem to matter if the biga was made with flat Perrier or with distilled water. I almost gave up! But I'm glad I didn't. Now I have an extra batch of biga in the refrigerator waiting for me to make my next loaf of bread. But that is a different story.

Easy Artisan Slow-Rise Dough

I used the recipe on page 148 to make the dough. The book says the dough is sticky and not as easy to divide. That is the understatement of the year! I had to pour it out of the bowl when I cut it in half to make my Slow-Rise Rustic French Boule. With enough flour added to the board and my hands I was able to form it into a boule.

This is a picuter of the slow rise dough before it was left to rise for 4 hours.

SlowRiseBread
SlowRiseBread

Slow-Rise Rustic French Boule

Slow Rise Dough

Making a slow bread is the next stage of the bread making process per this book. It is a little bit more complicated than the easy artisan bread we made so far. There is an additional step to making slow rise bread. That step is biga.

Unless otherwise noted, photos in this lens were taken by me, June Nash

Copy right under creative commons 3.0, some rights reserved

Hi! I love bread! I bought this book and knew it would get a lot of use. I am learning from it as I go.

Have you made bread? Have you used this book? What books have you used? Do you think this would be a good gift idea?

What breads in this book are you anxious to read about?

Whatever your thoughts, I hope you enjoy following my progress through this book and, hopefully, can learn something from my experiences.

Let me know what you are thinking - Have you tried to make bread?

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    • profile image

      anonymous 3 years ago

      Love the smell of baking bread and when it comes out of the oven.

    • LauraHofman profile image

      Laura Hofman 4 years ago from Naperville, IL

      Your photos are making my mouth water! Caramelized Onion and Asiago Cheese Rolls...yum! I look forward to try these recipes.

    • Eric Mayo profile image

      Eric Mayo 4 years ago

      What a great lens wit a lot of great ideas! My momn baked bread every Sunday. Thank you for shaing this!

    • profile image

      acreativethinker 4 years ago

      I love baking bread and all the other treats that you can make with homemade dough. It smells so delicious too! Thanks for sharing. Take Care :)

    • CampingmanNW profile image

      CampingmanNW 4 years ago

      There's nothing better than the smell of fresh baked bread in a house. I printed them all

    • JuneNash profile image
      Author

      June Nash 4 years ago

      @ChefWilliam: I think you will enjoy it! I find it easy to do and the flavor can't be beat.

    • profile image

      ChefWilliam 4 years ago

      I just have never taken the time to bake bread, but now that I am retired, it is high on my list

    • BuckHawkcenter profile image

      BuckHawkcenter 4 years ago

      I love making bread and trying out different recipes. My grandgirls all love what ever bread I make. And I found some new ones to try here.

    • Trudy Hanley profile image

      Trudy 4 years ago

      Absolutely love homemade bread. These all sound wonderfully delicious! Great job!!

    • JuneNash profile image
      Author

      June Nash 4 years ago

      @LiteraryMind: Thanks.

      I just got done eating the pizza. It tasted great!

    • LiteraryMind profile image

      Ellen Gregory 4 years ago from Connecticut, USA

      These sound delicious. I can smell the bread baking. Congratulations on your Purple Star.

    • naturegirl7s profile image

      Yvonne L. B. 4 years ago from Covington, LA

      Now I'm going to have to get the book & try some of these recipes. Blessed

    • Heidi Vincent profile image

      Heidi Vincent 4 years ago from GRENADA

      Great bread lens with a lovely personal touch!

    • JuneNash profile image
      Author

      June Nash 4 years ago

      @tobydavis: Your my kind of cook. I love tinkering with recipes. Perfecting them more each time. I haven't started on the Gluten Free stuff yet. I might give it a try so I have something to serve those who cannot eat the gluten.

    • JuneNash profile image
      Author

      June Nash 4 years ago

      @Elyn MacInnis: I love Russian Pumpernickel bread. I'd love to get your recipe.

    • chi kung profile image

      chi kung 4 years ago

      I like your lense a lot - I already made bread at home but it's always good to get new recipes and try new tastes :)

    • tobydavis profile image

      tobydavis 4 years ago

      I use yeast to make a Gluten, Lactose and Tyramine Free Bread and or Cake (not sure exactly what it is... the recipe has been evolving for over a year now) : make different flavors from Ginger, to Rum to Cinnamon & Vanilla to one with Rum and Coconut. Lot's of fun... still lots of improvement needed - but it's really enjoyable playing with the recipe, trying to get it right. Fantastic lens, with some yummy food - lots of new ideas for me to try :-)

    • Elyn MacInnis profile image

      Elyn MacInnis 4 years ago from Shanghai, China

      I made some Russian Pumpernickel bread a few days ago. It is too good. Bread isn't that hard to make, but it does take time. This looks like a great book. Thanks for the introduction!

    • profile image

      ericsdorsey 4 years ago

      This makes me really hungry for baked goods. I'm definitely going to have to try that artisan bread recipe. Thank you very much for sharing this information.

    • JuneNash profile image
      Author

      June Nash 4 years ago

      @jlshernandez: Good luck. I think you will love it. Let me know how it goes.

    • profile image

      webgal 4 years ago

      looks like fun!

    • profile image

      anonymous 4 years ago

      Thanks, I would love to make this bread!

    • profile image

      john9229 4 years ago

      Your lens make me think about Subway for my lunch :-)

    • Gabes Mommi profile image

      Gabes Mommi 4 years ago

      You make it sound easy. I may just try it.

    • ismeedee profile image

      ismeedee 4 years ago

      No need to knead? I like it!

    • Linda BookLady profile image

      Linda Jo Martin 4 years ago from Post Falls, Idaho, USA

      Looks yummy! I miss being able to eat bread and cheese. I'm on a special diet right now.

    • profile image

      getmoreinfo 4 years ago

      I love baking bread and these recipes are great.

    • profile image

      JoshK47 4 years ago

      Mmmm... my mouth is watering right now! Blessed by a SquidAngel!

    • profile image

      happynutritionist 4 years ago

      This is amazing! Yes, I used to make bread years ago, then we moved on to a bread maker. I am not able to eat wheat presently, so am looking into alternatives. You breads are beautiful! *blessed*

    • jlshernandez profile image

      jlshernandez 4 years ago

      I have never made artisan bread and with your inspiration, I just might try it. Thanks for sharing this yummy recipe.

    • profile image

      crstnblue 4 years ago

      Excellent lens with so many yaummy bread recipes!

      Thanks for sharing & thumbs up for your great work done!

      Blessed!

    • BodyLanguageExp profile image

      BodyLanguageExp 4 years ago

      I have never made my own bread. I would love to though. And it looks like its really simple. I nearly fell off my chair when i saw the cinnamon rolls. I absolutely adore them and haven't had one in ages. I'd love to be able to make them one day soon!

    • JuneNash profile image
      Author

      June Nash 4 years ago

      @tedwritesstuff24: Great! Let me know how you liked it. I have a bread maker, but find this bread so easy to make, I normally don't use it.

    • tedwritesstuff24 profile image

      TedWritesStuff 4 years ago

      Since the untimely death of my bread maker I have been quiet on the bread front. This is a great collection of easy bread recipes. My stomach just growled... and the caramelized onion just looks heavenly. I will be trying these!

    • profile image

      mecheshier 4 years ago

      Fabulous Lens! I love your style and ideas. Thank you for sharing

    • JuneNash profile image
      Author

      June Nash 4 years ago

      @Stazjia: Thanks!

      Let me know how it turns out.

    • JuneNash profile image
      Author

      June Nash 4 years ago

      @Gypzeerose: Thanks so much! You made me feel good!

    • Stazjia profile image

      Carol Fisher 4 years ago from Warminster, Wiltshire, UK

      I think I'm going to try your no-knead bread recipe. Lovely, interesting and informative page.

    • Gypzeerose profile image

      Rose Jones 4 years ago

      This is indeed a fabulous lens - I could just smell it baking! Sent out by digg and facebook, and pinned to two of my boards: Bread and Squidoo Lenses Worth Blessing.

    • JuneNash profile image
      Author

      June Nash 4 years ago

      @padindanny: Sounds great! I'll be right over to help you eat it!

    • padindanny profile image

      padindanny 4 years ago

      I'vw made artisan bread before¡ and it's crazy good just right out of th oven. Garlic is my favorite¡

      Now I feel like going to the grocery store and getting some flour and stuff...

    • iijuan12 profile image

      iijuan12 4 years ago from Florida

      I love bread but am trying to limit my carbs. Your photos made my mouth water. Thank you for sharing! Blessed and liked.

    • SoyCandleLover profile image

      BW Duerr 4 years ago from Henrietta, New York

      I love bread, too. And homemade is a definite plus. Great bread making directions, and so easy to follow.

    • JuneNash profile image
      Author

      June Nash 4 years ago

      @kimark421: Thanks for visiting!

      I can smell it baking now! :)

    • kimark421 profile image

      kimark421 4 years ago

      Yummy! I love homemade bread, but then again, who doesn't? Great lens!

    • Spiderlily321 profile image

      Spiderlily321 4 years ago

      All of this bread looks delicious. I would love to try the onion and asiago cheese kind. Sounds so good. Thanks for sharing this great lens.d

    • JuneNash profile image
      Author

      June Nash 4 years ago

      @DebMartin: The peel is like a large handled cutting board. Put the dough on the peel, for it to raise, then transfer it to the hot stone.

    • profile image

      DebMartin 4 years ago

      It looks like I need to get a baking stone. I've never heard of a baker's peel. The onion and Asiago cheese rolls have got my interest.

    • profile image

      anonymous 4 years ago

      Did try but did not turn out that brilliant really.

    • JuneNash profile image
      Author

      June Nash 4 years ago

      @SydneyH LM: Thanks for dropping by! I haven't made bread for several weeks. The hot weather and a busy schedule made me put it on hold. I will start again come fall.

    • SydneyH LM profile image

      SydneyH LM 4 years ago

      Nice lens! I love making bread of all kinds and homemade pizza is also one of my favorites. I haven't used this particular book but I have a number of other bread books.

    • SlapDashMom profile image

      SlapDashMom 5 years ago

      All of these pictures make me hungry!! I love bread!

    • bead at home mom profile image

      Teri Hansen 5 years ago

      Yummy lens, We do make biscuits and of course home made is always better. Thanks for enticing pics.

    • JuneNash profile image
      Author

      June Nash 5 years ago

      Thanks to all my fellow bread lovers for your comments! Nothing better than fresh baked bread, smothered in butter, for breakfast.

    • Philmac128 profile image

      Philmac128 5 years ago

      An excellent lens about one of my favourite foods.

    • profile image

      SupremeOptimist 5 years ago

      Fantastic lens, thanks for sharing! :)

    • iijuan12 profile image

      iijuan12 5 years ago from Florida

      Yummy! I love making whole wheat bread.

    • pheonix76 profile image

      pheonix76 5 years ago from WNY

      What a mouth-watering lens! I would love to try some of these recipes, thanks for sharing and giving us so many details about how to make these recipes. :)

    • profile image

      KillerDialysis 5 years ago

      That all looks really REALLY good but I guess I'm just freaked out by:

      yeast (it's living EW!!)

      mold. mold is not fun

    • journey103 profile image

      journey103 5 years ago from USA

      What a great lens and I'm such a bread lover I can't resist. Very Yummy!

    • Dragon 40 profile image

      Ken McVay 5 years ago from Nanaimo, British Columbia

      Lovely lens, filled with illustrations - thank you. Blessed.

    • JuneNash profile image
      Author

      June Nash 5 years ago

      @yayas: Thank you! Your comments make me feel great!

      One of the main reasons I am writing these lenses is to improve my writing skills. I'm glad you laughed over it!

      I love to cook. Not everything goes smoothly. Not with me anyway! Ha ha!

      I don't mind sharing my trials and errors. If it gives others a chuckle, then I am happy for it! I love to laugh! Laughter is the spice of life!

      I'll be making pizza on New Year's Eve. Come join me in the adventure! If I can remember to take pictures before we dig in, I will post them!

    • profile image

      anonymous 5 years ago

      This looks great, I love bread so much.

    • jtrandall profile image

      jtrandall 5 years ago

      Love the lens. I am going to attempt breadmaking this upcoming weekend.

    • yayas profile image

      yayas 5 years ago

      Hahahahahahaha! I laughed my way all the way through this page. I suffered with you, enjoying the laughter we were sharing, with every new challenge. Then, I kept reading an' laughed some more. I love the way you write. I absolutely LOVE the way you write!

      Now, it looks like I'm gonna' hafta' run my good hubby-buddy outta' the kitchen so's you an' I can make summa' these fun breads. Personally, I doubt that any of the recipes will work for me. However, you made it look like so much fun an' you even made it seem like somethin' I could do, so go ahead an' make plans to come on over so's we can have a fun afternoon of bread-baking an' laughter. I can't think of anything that could be more fun than that, 'cept maybe giggling whilst we eat the results, after.

    • profile image

      Bahrns 5 years ago

      the photos and recipes in this lens makes my mouth waters. I love bread, our whole family love bread. it is a staple in our home that is why my wife and I bake few batches of bread every week. We will definitely try your recipes sometimes specially that one with cheese and caramelized onions... Yum!

      Material Handling

    • mowug1776 profile image

      mowug1776 5 years ago

      you have good taste in bread, good lens.

    • Scotties-Rock profile image

      Clairissa 5 years ago from OREFIELD, PA

      I love bread too! I will have to make some. Thanks for the great instructions.

    • Linda Pogue profile image

      Linda Pogue 5 years ago from Missouri

      This is something I absolutely have to try! Thanks for the inspiration!

    • SheGetsCreative profile image

      Angela F 5 years ago from Seattle, WA

      Caramelized onion and Asiago - I'm definitely there! Yummy lens!

    • SecondHandJoe LM profile image

      SecondHandJoe LM 5 years ago

      OMG- those cinnamon rolls look great!Thanks!

    • jadehorseshoe profile image

      jadehorseshoe 5 years ago

      Another Yummy Lens!

    • profile image

      anonymous 5 years ago

      Love artisan breads. Never thought of making a loaf myself until I read this. Great lens. Nice recipes.

    • ViJuvenate profile image

      ViJuvenate 5 years ago

      I love making this. I've been doing it for a few months and it's so simple and easy. Yummy!

    • Countryluthier profile image

      E L Seaton 5 years ago from Virginia

      Great looking loaves or is it buns? Anywhooo, I would love to bake these in a wood fired stove like my grandmother did when I was very young. Thanks for sharing.

    • rainydaz profile image

      rainydaz 5 years ago

      You make baking bread sound so easy. I'll have to try this.

    • OraraValleyCakes profile image

      OraraValleyCakes 5 years ago

      Mmmmm. I think I'll have to buy this book! I bake lots of bread in the wood fired oven that my husband build for me. I could never go without my carbs! There is nothing better in the world than freshly baked bread with a dollop of quality butter! Yum yum!

    • lasertek lm profile image

      lasertek lm 5 years ago

      Yes. I do it with my children.

    • profile image

      anonymous 5 years ago

      I love bread....yum...

    • Senora M profile image

      Senora M 5 years ago

      sounds tasty i made my own bread once. fun!

    • profile image

      anonymous 5 years ago

      what a delicious look at this, really enjoyed reading and seeing these photos, this is making me real hungry now.

    • Johanna Eisler profile image

      Johanna Eisler 5 years ago

      I've loved to make bread for a long time. Lately, with life being so crazy, my bread-making has been done with a bread machine. But your lens has inspired me to get baking "by hand" as well. The caramelized onions in a roll sounds scrumptious!

      Congratulations on making the front page!

    • profile image

      familienhotel 5 years ago

      I like Caramelizing Onions the best :) contrats!

    • JuneNash profile image
      Author

      June Nash 5 years ago

      @Leilani-m: You are so lucky that you had someone to teach you!

    • JackieBlock profile image

      Jackie Block 5 years ago from SE Michigan

      Congrats on being featured on the Squidoo Homepage!

    • Leilani-m profile image

      Leilani-m 5 years ago

      I tired to make bread couple of times. Regular bread didn't turn out so good, but tradition Croatian bread turned out just like my greatgrandmother's. I learned to make traditional bread from an old lady from my village, since my grandmother and greatgrandmother passed away before I could learn that from them.

    • JohnMichael2 profile image

      JohnMichael2 5 years ago

      Wben I had the room and time, I made bread several times a week ... then I found a bread machine..

    • DianaHarper LM profile image

      DianaHarper LM 5 years ago

      I have made breadbefore, and am looking forward to trying an artisan bread recipe I found. I like the way you created this lens. Blessed by a Squid Angel.

    • JuneNash profile image
      Author

      June Nash 5 years ago

      @Lee Hansen: Great tip, thanks for sharing!

    • wowdancing profile image

      Eugenia Spotar 5 years ago from MIami Fl

      I love bread!!! This article taught me new things!. Thank you.

    • MayaBella LM profile image

      MayaBella LM 5 years ago

      I love bread too! My daughter and I made bread but I think we need some more practice. This book looks like something we could use.

    • Lee Hansen profile image

      Lee Hansen 5 years ago from Vermont

      I use parchment paper under my pizza when I cook it on my stone. I put the parchment on a cookie sheet (don't have a peel) then assemble the pizza, carry over to the overn and slide the parchment and pizza onto the stone. Love my baking stone for pizza and artisan breads!

    • JuneNash profile image
      Author

      June Nash 5 years ago

      @Beadsnresin: That is great! Nothing better than home made bread! Please let me know about your bread making experiences as you dive into those books! If you really like one of your new books, let me know the name of it. I started out using a bread maker, then I started using my mixer and the traditional bread recipes. I am totally into the artisan breads now and will post more as I progress through my book.

    • Beadsnresin profile image

      Beadsnresin 5 years ago

      Thanks for the lens, I bought a couple books on making different breads, haven't really had the time to play yet.

    • profile image

      NidhiRajat 5 years ago

      thanks for this amazing contents and nice tips

    • JuneNash profile image
      Author

      June Nash 5 years ago

      Thanks for the tip! I will try out a batch of bread using my cast iron frying pan and compare how it goes.

      So why would stone crack in the Bertazzoni? Are you putting it in the oven before or after the oven is up to temperature? I put my stone in before preheating the oven, then slip the bread off of a cutting board which is coated in cornmeal, so it slides off nicely. I then normally leave the stone in the oven until it cools.

    • KimGiancaterino profile image

      KimGiancaterino 5 years ago

      My husband loves to make bread, and everyone enjoys the wonderful oven aromas. This is my kind of cooking -- one bowl prep. I wish I could find a baking stone that doesn't crack in our Bertazzoni. We've been baking bread and pizza in Lodge cast iron pans, which hold up well in the heat.

    • JackieBlock profile image

      Jackie Block 5 years ago from SE Michigan

      Artisan Breads are so yummy. Thanks for sharing your experiences with this book. I can't wait to bake my first Artisan Bread.