Five Minute Artisan Bread - Recipe Three

Bread!

I have been working on my soups this year, and I have learnt a lot. I like to make the bread to go with soups too, and enjoy a lovely chewy artisan style by preference with soup. I find that sandwich bread tends towards mush, whereas artisan soup adds texture and flavour of it's own to an otherwise mushy (or pureed) dish.

I really like this dough for the simple reason that I can pull off as much or as little as I need, and let it rise and cook. There's not much wastage, and if I felt enthused I could make buns or sticks or anything. One day I could even make bowls out of bread for a good solid stoo.

I'm afraid this is the last post on *this* batch of dough. I did not finish the dough, there's still a good chunk left to use, but this is now past the 2 week limit. My diet has changed somewhat, and there's a lot less wheat at present! But when I start wheat again, I'll cover some of the other recipes.

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Sarah P