.com Artisan Bread These rustic loaves have a history that dates back thousands of years. In artisan bread, the yeast interacts with sugar more slowly, creating deeper, richer flavors. After doubling in size, dough is hand-formed into various shapes. How to Store Artisan Bread Store fresh loaves in paper and eat within one to two days. Artisan bread also keeps well in the freezer, in a sealed plastic bag. Chef’s tips The best way to slice artisan bread is to place a loaf in the freezer for 30 minutes. Revive leftovers by using this trick: Gently rub the outside of the bread with water. Place in a 400-degree oven for 3 to 5 minutes. Varieties Baguette is a long, slender loaf with a slightly crispy crust and a soft interior. Good for sandwiches, crostini, and paired with cheese. Challah is a braided bread that’s gets its rich flavor and tender texture from the addition of eggs to the dough. A popular choice for French toast. Bâtard is a wider version of a baguette with tapered ends. This loaf makes a big impression at the dinner table, is great toasted, and perfect with soup. Brioche offers a rich, almost cake-like texture from the addition of eggs and butter. A treat at breakfast when topped with jam, it also dresses up for dinner when paired with paté. Ciabatta is an Italian flatbread with a light, moist interior full of air pockets and a crunchy exterior. Often used for sandwiches. Focaccia is often compared to pizza, yet this flatbread’s dimpled surface is usually topped with a simple sprinkle of herbs and olive oil. Serve alongside a saucy pasta.
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