Make It, Don't Buy It

PREP: 25 minutes CHILL: 4 hours STAND: 35 minutes RISE: 1 hour BAKE: 25 minutes at 400°F MAKES: 12 to 16 slices

Artisan Bread

What You’ll Need

¾ cup warm water (105°F to 115°F)

1 pkg. active dry yeast

½ cup milk

2 Tbsp. sugar

2 Tbsp. butter or olive oil

1½ tsp. salt

2¾ cups all-purpose flour

Nonstick cooking spray or olive oil

Cornmeal

1 egg, lightly beaten

2 tsp. water

How to Make It

1. In a large bowl stir together the ¾ cup water and the yeast; let stand 5 minutes. Meanwhile, in a small saucepan heat and stir the next four ingredients (through salt) just until warm (120°F to 130°F) and butter, if using, almost melts. Stir milk mixture into yeast mixture until combined. Stir in flour (dough will be sticky). Lightly coat a medium bowl with cooking spray or brush with oil; transfer dough to the greased bowl. Lightly coat a sheet of plastic wrap with cooking spray or brush with oil; cover dough with greased plastic wrap, coated side down. Chill 4 to 24 hours.

2. Using a dough scraper or spatula, carefully loosen dough from bowl and turn out onto a floured surface. Cover with greased plastic wrap. Let stand 30 minutes.

3. Grease a baking sheet; sprinkle lightly with cornmeal. Gently shape dough into a 6-inch round loaf, lightly flouring dough as needed. Transfer to prepared baking sheet, using dough scraper or spatula if necessary. Cover and let rise in a warm place until nearly double in size (1 hour).

4. Preheat oven to 400°F. Combine the remaining ingredients; brush over loaf. Bake 25 minutes or until a thermometer registers at least 200°F. If necessary to prevent overbrowning, cover with foil the last 5 minutes. Remove; cool on a wire rack.

PER SLICE: 199 cal., 7 g fat (3 g sat. fat), 29 mg chol., 469 mg sodium, 27 g carb., 2 g fiber, 7 g pro.

Artisan Rolls: Prepare as directed, except shape dough into an 8-inch square. Cut into sixteen 2-inch squares, lightly flouring dough and knife as needed. Place 1 inch apart on prepared baking sheet. Bake 15 minutes.