Artisan Bread in 5 minutes a Day No Kneading Needed :)

You will need:

a pizza stone

a cast iron skillet

a pizza peel- This isn't necessary if you just use parchment paper with not cornmeal on stone.  

a plastic tub with a lid (I use a rectangular one because it fits nicely in the fridge)

a knife with a serrated edge

cornmeal

RECIPE
6  cups warm water
3 Tablespoons yeast
3 Tablespoons coarse salt
13 All purpose unbleached flour (plus a little more)
This recipe yields 6 large boule loaves

Just  Remember 6,3,3,13

(watch the video!!!!! It will help a ton!)

• Put warm water yeast and salt in the container and stir it up a bit
• Measure out the flour by doing it ONE CUP AT A TIME – scoop out a cup and sweep the excess off the top
• mix it together with a wooden spoon (I sometimes use my hands)
• put the top on the container (but do not seal it!) and let it sit on the counter for 2 – 5 hours
  (I actually make it up before bed and leave it out overnight)
• After this, you can put it into the fridge for up to 2 weeks but of course you’ll probably want to go ahead and use some of it right away!)
• get some flour on your hands and pull up a big hunk of dough – enough to make a large grapefruit sized loaf – and form it into a ball – Watch the video to see how they do this – it’s hard to explain!
• Put it onto the pizza peel on top of the cornmeal and let it rise for 40 minutes
  
• While it’s rising, put your oven rack into the MIDDLE slot, place the pizza stone on the middle rack and the cast iron skillet on to the bottom rack and preheat the oven to 450 – They suggest using an oven thermometer to make sure the temp is right)
• Sprinkle some flour on the loaf and slash in a “scallop shape” (see video)
• Slide the loaf into the oven and cook for about 40 minutes
• Use the pizza peel to take it out, Let it cool before slicing! 

Cinnabon Copy Cinnamon Rolls

Originally posted on http://allrecipes.com/recipe/clone-of-a-cinnabon/detail.aspx

Ingredients

• 1 cup warm milk (110 degrees F/45 degrees C)
• 2 eggs, room temperature
• 1/3 cup margarine, melted
• 4 1/2 cups bread flour
• 1 teaspoon salt
• 1/2 cup white sugar
• 2 1/2 teaspoons bread machine yeast
•  
• 1 cup brown sugar, packed
• 2 1/2 tablespoons ground cinnamon
• 1/3 cup butter, softened
•  
• 1 (3 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Directions

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

WHITE LILY CORNBREAD RECIPE

I use White Lily Cornmeal Mix so I wanted to post this here in case I threw the bag away to store the cornmeal in a container. Anyway, it always turns out great. If I don't have buttermilk I will put a Tablespoon of vinegar in the milk and let it set for a few minutes.

2 cups White Lily Buttermilk White Cornmeal Mix
1 1/4 to 1 1/2 cups milk or buttermilk
1/4 cup vegetable oil or melted shortening
1 large egg, lightly beaten
1 to 2 tablespoons of sugar (optional-we don't use it)

Preheat well greased 8 or 10 inch skillet in 425 F oven. Or, grease an 8x8x2-inch baking pan
Blend all ingredients, stirring just until moistened. (Batter should be lumpy)
Pour batter into preheated skillet or pan.
Bake 25 - 30 minutes for an 8-inch skillet.
20 - 25 minutes for a 10 inch skillet
25 - 30 minutes fir 8x8x2 inch pan

FOCCACIA BREAD

2 3/4 cups all-purpose flour (I used whole spelt flour because I have an electric mill)

1 tsp salt

1 tsp sugar

1 Tbsp quick rising yeast

1 tsp garlic powder

2 tsp dried oregano

1 tsp dried thyme

1/2 tsp dried basil

1/4 tsp ground black pepper

Stir above ingredients together, then stir in the following:

1 Tbsp. vegetable oil

2 Tbsp. olive oil

1 cup water (warm)

When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp warm cloth and let rise in a warm place for 20 minutes.

Preheat oven to 450 degrees. Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with remaining 2 Tbsp olive oil. Sprinkle with Parmesan cheese, and mozzarella cheese if desired.

Bake in preheated oven at 350 degrees for 9 minutes, or until golden brown. Serve warm.
Thanks to Kim Harden for this wonderful recipe.