I've already talked about Jim Lahey's fabulous No-Knead Bread here: http://ihopeyouarehungry.blogspot.com/2010/06/no-knead-bread.html
That is a really great recipe and makes an impressive loaf with a super crust. However - it takes 18 hours and unless you have a ton of counter space you're not going to have these loaves in constant production. At least I'm not. I save it for a party, a planned dinner etc...
But what if you want fresh bread day to day? Well, thanks to the book Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking you can.
I have been messing with the basic recipe for about a month. It makes a great loaf for dinner after work, rolls, even pizza! In fact, the pizza in the header of my blog comes from this recipe.
It is very straightforward and simple - plus, once you stir the dough - you can have bread from the batch for up to two weeks. The longer it goes in the fridge (yes, the fridge!) the more character and sough-dough attributes it takes on. Unlike the requirement for a heavy pot with a lid, this method needs a pizza stone and peel - though the back of a cookie sheet could be used in a pinch for getting a loaf into the oven, and a broiler pan for water. This is crucial for a crisp crust.
Let's make the basic recipe.
3 cups lukewarm water
1.5 TBS granulated yeast
1.5 TBS kosher salt or other course salt
6.5 cups unsifted, unbleached, all purpose white flour measured by the "scoop and sweep" method
Cornmeal for pizza peel