In a separate bowl, combine the salt, pepper, rosemary,and 2 ½ c.It will take about 10 minutes.This step is called "proofing the yeast" in "baker -speak". Stir until the yeast dissolves and set aside until the mixture becomes bubbly. Combine the water (warm), yeast, and sugar in the "pre-warmed" bowl of your stand mixer.You can make it without a pizza stone, using a cookie sheet, but the pizza stone cooks it very evenly. Try it once and you won't ever want bread from the store again! To make this recipe, you'll need 3 pieces of cookware -, a cookie sheet with no sides, a metal ½ sheet, and a pizza stone. Baking the bread only requires about 20 minutes of your time and what a wonderful aroma fills your home when it is baking. It doesn't take much more than 15 minutes to pull the dough together, then you let it rise on its own checking it once in the process. If you work all week, do your baking on the weekend.
All you need is a sturdy stand mixer (I have my 27 year old Kitchenaid) and a little time. Home baked bread is not difficult and I don't understand why the younger generation shys away from it and opts for commercially produced bread. I precook as much as possible and reheat things like veggies and sides. Nobody in my family has the patience to wait for hours while I get dinner ready so I have to have a plan. Easter is a particularly busy one because we go to church and have dinner when we get home. I love getting as much of the prep work for a holiday meal done ahead of time. This artisan bread recipe is something I can bake the day before.
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