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Crusty Bread. I must begin by saying where the recipe originated, if in fact it originated anywhere...really.

Crusty Bread

I think bread has been baked for centuries using flour, salt, water, and yeast or other form of leavening. As far as I know the recipe for "No-Knead" bread dough was printed in the New York times. I don't know what month, day, or year. The originator is Jim Lahey of Sullivan Street Bakery. That's all I know. Remember before beginning to create, that this bread is highly forgiving.

You do NOT have to have an enamel covered cast iron pot. You DO NOT need to oil the pot. In a large mixing bowl add 3 cups white unbleached flour. To the flour add 1 3/4 teaspoon salt (I use kosher I like it) and 1/2 teaspoon rapid rise or instant yeast. Whisk the flour, salt and yeast together. Flour Tortillas (as made by Mike!) Since Mike and I have been together, I have been the cook.

I think I can only count twice that he has made dinner. Most of the time I don’t really care (I love to be in the kitchen) but there are just some days that I wish I didn’t have to. One of those days happened and it was like a prayer had been answered. I came home and Mike was covered in flour. I was confused, to say the least and when I realized what was happening, I was excited.

Now, I debated telling you the other part I later found out but I find the whole thing kind of funny. Also due to lack of milk in our house, these tortillas turned out vegan with the use of soymilk. Flour Tortillas Author: Erin Alderson Recipe type: Miscellaneous Serves: 8 Ingredients 2 cup flour 1½ teaspoon baking powder 1 teaspoon salt 2 teaspoon canola oil ¾ cup soymilk Instructions Stir together the flour and baking powder in a large mixing bowl.

Divide your dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Notes. The Merlin Menu: Dutch Oven Bread. I have for years made homemade bread.

The Merlin Menu: Dutch Oven Bread

It's one of the most satisfying things to bake I think. And yet I have tried and tried to make bread that will have a nice crust and soft and moist inside. But that crispy outside crust is very difficult to achieve because of todays ovens. I've tried pans of steaming water, spray bottles of water while baking and various other methods but they just don't work that well. One reason is, that no matter how much steam you might be able to produce, today's ovens vent it, so it just kinda waves at your bread as it exits the oven. 10 days ago I bought a Dutch Oven, plain cast iron, because I've always wanted to Braise meat in a long cooking process in the oven. Anyway, apparently when you bake bread in a covered dutch oven, it "steams" inside the pot and therefore yields the kind of crust and texture we are all looking for. Well, there is a reason you have not yet seen me post something I've made in a Dutch Oven.

So it's Dutch Oven 2, Merlin ZERO. Artisan Bread in Five Minutes a Day. And I’m not even kidding!

Artisan Bread in Five Minutes a Day

Easiest. Recipe. Ever! Thanks to my sweet brother, Ramon, who recently came for a visit, I’ve finally learned to make this delicious recipe for homemade Artisan Bread in 5 Minutes a Day by Jeff Hertzberg and Zoë François. If you’ve been intimidated to make homemade bread, your store bought days are over. Recipe for Homemade Artisan Bread makes 3 loaves 3 cups lukewarm water1 1/2 tablespoons granulated yeast1 1/2 tablespoons kosher or other course salt6 1/2 cups unbleached all purpose flourcornmeal for pizza peel (optional)

Rustic Country Bread - Baked in a Dutch oven. I was thinking about one of the main objectives of TFL (encourage, support and assist new bakers) and with that in mind I decided to attempt a "tried and true" recipe that would perhaps be appealing to bakers just getting into artisan baking.

Rustic Country Bread - Baked in a Dutch oven

I set out to make a bread that would be easy and as fail-safe as possible for entry-level bakers to produce. I chose the Rustic Country Bread recipe from King Arthur flour. The recipe is available on line at their website. I thought it would be a good recipe to introduce bakers who haven’t used or had experience with using a pre-ferment method (poolish) when making an “artisan” bread and because of its simplicity it’s a good one for new bakers to try. I used a Dutch oven for baking the bread, which pretty much eliminates the problems of moving the fermented loaf onto a stone and running the risk of having it sink or losing it completely. Rustic Country Bread - No 1: Rustic Country Boule baked in Dutch Oven.