No knead bread, from the New York Times in November 2006. So easy, so delicious, and so beautiful.
1 c. whole wheat flour2 c. all purpose (or bread) flour
1/2 t. quick rise yeast
1 1/2 t. salt
1 1/2 c. water
Mix dry ingredients together.
Add water.
Mix to form a shaggy dough.
Cover in plastic wrap and let rise for 12-18 hours in a warm place (about 70*).
Pour risen dough onto floured surface.
Fold four times (as best as possible).
Flip over, seam side down.
Sprinkle with flour and wheat bran.
Cover with floured cloth.
Let rise another 2 hours.
1/2 hour before baking, turn oven to 500*.
Place cast iron pot (or oven safe pottery bowl!) & lid (or pizza stone!) in oven as it preheats.
When oven is hot, pour dough into pot (or bowl) and cover.
Bake covered for 30 minutes.
Bake uncovered for 15 minutes.
Yum!
Peanut Butter Cookies, from the New Best Recipes.
Rolled into a log.
Covered in plastic wrap.
Frozen.
Defrosted.
Sliced.
Yum.
1/2 t. quick rise yeast
1 1/2 t. salt
1 1/2 c. water
Mix dry ingredients together.
Add water.
Mix to form a shaggy dough.
Cover in plastic wrap and let rise for 12-18 hours in a warm place (about 70*).
Pour risen dough onto floured surface.
Fold four times (as best as possible).
Flip over, seam side down.
Sprinkle with flour and wheat bran.
Cover with floured cloth.
Let rise another 2 hours.
1/2 hour before baking, turn oven to 500*.
Place cast iron pot (or oven safe pottery bowl!) & lid (or pizza stone!) in oven as it preheats.
When oven is hot, pour dough into pot (or bowl) and cover.
Bake covered for 30 minutes.
Bake uncovered for 15 minutes.
Yum!
Peanut Butter Cookies, from the New Best Recipes.Rolled into a log.
Covered in plastic wrap.
Frozen.
Defrosted.
Sliced.
Yum.
1 comment:
I heard that if you add a bit of vinegar and beer it makes it even better.
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