Tuesday, January 14, 2014
HOMEMADE NO KNEED BREAD...
There is no bread better than homemade... even when you go to say, Panera Bread or your local bakery. You may think to yourself, "there is no way I can make bread like that!" Well... yes you can. It's actually very easy. Like most things, the more you make it the better you get at it. Most recipes say that it needs at least 18 hours to raise. I don't do that, I will make mine at night before I go to sleep, say around 10:00pm. Let it sit on the counter and then after my morning ritual of coffee and sitting, I will preheat my oven and start the cooking process. Don't let it scare you.. it's easy peasy~
I use my kitchenaid countertop mixer. I make a few loaves at a time, that is why the bowl had dough on it~ I add my water, kosher sale and instant yeast, no waiting for anything to "happen"....
When you are ready to bake your bread, you will need to preheat your oven to 450 degrees. You need a pot that is cast iron, clay, or pyrex... as long as it has a lid. These pots need to be put in the oven when you turn it on, so that they will preheat too. I do 3 breads at a time.
Now... on a very well floured surface, scrape your dough out of the bowl.. it will be wet, but don't let that bother you. Put it on the floured surface and sprinkle flour on it and pull the edges under to make a smooth top. This take practice and you need not worry. Do the best you can and when you bread is done it will be beautiful and rustic looking no matter what.
Top left is plain, top right is a sundried tomato and the bottom is a kalmati olive, fresh rosemary and feta cheese. Use your imagination and add your additional ingredients to your water mixture before adding the flour.
Now that you have accomplished this, take the pot out of the oven. Remove lid and put your bread into the pot. It will be awkward but just get it in there, trust me :) it will cook fine. Put the lid back on and cook for 20 minutes, remove lid (be careful not to burn your hands with the steam), and cook for another 10 minutes. Your bread should be golden and rustic looking and will have a nice crust. Take it out of the pot and let it cool on a baking rack. Enjoy!
No Kneed Bread
1.5 cups warm water
1/2 tablespoon kosher salt
1/2 tablespoon instant yeast
3 cups bread or all purpose flour
Combine all ingredients in a bowl and mix until wet and combined. Should only take a few minutes. Scrape down sides and cover with plastic wrap for at least 8 hours to 12 hours. Preheat oven to 450 degrees with a cast iron pot with lid in the oven to preheat too. Meanwhile, put your dough on a very well floured surface and pull edges into bottom center to make a round ball. When oven is heated, take pot out and put bread in it and cover. Cook for 20 minutes, take lid off and cook 10 minutes longer. Bread should be golden and rustic looking. Take out of pot and let cool on a bakers rack.
Monday, December 23, 2013
Sunday, February 10, 2013
I love making Homemade Pizza, that's all I eat... unless I'm some place other than home. I found this and thought "How Interesting".... http://www.howsweeteats.com/ had it on their blog and I must share it with you. This is one thing I will be trying for sure~ Here's what she says
Oh my gosh. I’ve been waiting forever to tell you about this pizza.
And by forever, I mean three days. But in Jessica years? That is forever.
It’s pathetic, really.
The toppings? I’m over the moon. I don’t need to remind you how weird it is that I love brussels sprouts because well, I do that every single time I talk about brussels sprouts and isn’t getting old? Yes and yes. I know. And over half of my recipes with these darn brussels contain bacon, so throwing the whole combo on a pizza was second nature and wow… thank goodness it was. Brussels, bacon and cheese. Just go with it.
Also go with a little balsamic glaze if you want. Trust me.
What I really have been chomping at the bit to tell you about is THIS CRUST. Not even this crust, but this method. A freaking cast iron skillet, people! This method cooks your pizza in three minutes. No lie. THREE minutes. And it might be the best crust I’ve ever had. At least until I have the next best crust I’ve ever had.
I’m no pizza connoisseur – unless eating obnoxious amounts qualifies one as an expert – but this somewhat resembles a wood fire crust or something. I dunno. I might be making that up but it’s what it reminds me of. I used my go-to dough recipe, which is from our favorite garlic bread pizza crust. Since making that nearly one year ago, I’ve never made another dough recipe. Which is huge, considering I try out doughs like they’re going out of style.
Back in December, I had to take a little trip to NYC and conned my friend Bev into coming with me. No really, I pretty much verbally harassed her into coming. It was amazing. As we walked the streets of NYC, she told me about how she had made this incredible pizza in a cast iron skillet and how I had to try it. She also watched me emotionally break down when we didn’t make it to Crumbs before leaving for the airport and she essentially saved my life when I tried to jaywalk a few times, but those are stories for another day.
Oh! And coincidentally we ate slices of pizza around midnight after already eating a full dinner earlier, but we walked about five miles in between so that more than made up for it. Yeah, we should have had two slices. We inhaled negative calories.
Oh. Sidebar. You can make “normal” pizza too. I bet you can’t guess who requested normal pizza. Iinstagrammed this pizza and said something inappropriate.
I swore up and down and right and left that I was making the pizza as soon as I got home. Then I came home and promptly forgot about the pizza because, hello, it was the holidays and I decided to start shopping ten days before. But! Last week I remember and… my world was forever changed.
A slight note: um, this method works really well with two people. Additionally, this method pretty much requires a pizza peel. Guess what? I was one person without a pizza peel. In other words, I nearly died while trying to make this pizza. (Note my makeshift “peel” up above, aka a flipped over, floured baking sheet.) I would have been okay with that though because IT’S THAT GOOD. And you know I’ve been trying to reel in the drama recently so if I’m saying it’s that good… it’s that good.
I love it. Big heart.
Oh who am I kidding? Drama queen for life.
If you try it, let me know what you think!