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Friday, August 3, 2007

Bread, Brot, Pain,...


...whatever you name it I grave it.

I go through phase without any bread or crackers and then I just have to have some bread, with butter and cheese and if it come really thick, with Nutella or Honey: YUMMM!!

I happened to stumble over a good-looking, mouth watering recipe and it seems easy enough that I might have to try it out this weekend: Jim Lahey's No-Knead-Bread
The recipe is easy enough and it looks delice.

No-Knead Bread
Yields one 1 1/2 pound loaf

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

As an idea to all you HFC "FANS". Try this bread, maybe even with whole wheat flour and you should get a pretty healthy piece of BREAD.
I will gve it a try. May be I make one for Sunday for the nutrition clinic:)

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6 Comments:

Blogger sydney_b said...

Tell me how it turns out. :)

20:40

 
Blogger LoupGarou said...

I like making easy to make breads. Nothing is worse than kneading. This will be something I will try this week. Thanks. If you want a good english muffin loaf recipe, let me know and I will send it to you. It's real easy too and requires no kneading.

09:00

 
Blogger VeloCC said...

I would love to have it. I decided, I need to start making my own breads again to get enough and the "good" carbs.

09:29

 
Blogger Emily said...

what's hfc?

16:45

 
Blogger LoupGarou said...

English muffin loaf.

This makes 2 loaves.

5 1/2 to 6 cups flour
2 packets active dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk (preferably whole)
1/2 cup water
white cornmeal

Mix 3 cups flour, yeast, sugar, salt, and baking soda.

Heat milk and water until 120 to 130 degrees

Add heated water and milk to dry mixture and beat well.

Stir in enough flour to make a stiff batter.

Spoon into 2 (8 1/2" x 4 1/2") pans that have been greased and sprinkled with cornmeal.

Sprinkle tops of dough with cornmeal. Cover and let rise in a warm place for 45 minutes.

Bake at 400 degrees for 25 minutes.

Remove from pan and let cool.

Enjoy.

17:37

 
Blogger VeloCC said...

thank you so much!!

19:19

 

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