Crusty Bread. Jan. 1, 2015: Just released.
Instructional video for the Crusty Bread recipe. Crusty Bread 3 cups unbleached all purpose flour 1 3/4 teaspoons Kosher salt 1/2 teaspoon Instant or Rapid-rise yeast 1 1/2 cups water In a large mixing bowl, whisk together flour, salt and yeast. I must begin by saying where the recipe originated, if in fact it originated anywhere...really. 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. Add 1 1/2 cups water. Mix in the water. That's it! Cover the bowl with plastic wrap and let it set for 12 - 18 hours on the counter top. After 12 hours the dough will look like this. Meet my blue Le Creuset. Now, please disregard that this dough has stuff in it.
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 2 cup flour 1½ teaspoon baking powder 1 teaspoon salt 2 teaspoon canola oil ¾ cup soymilk Stir together the flour and baking powder in a large mixing bowl.
Followed along the normal recipe for tortillas Not too shabby for his third meal cooked for me! More Recipes You Might Like. The Merlin Menu: Dutch Oven Bread. I have for years made homemade 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. 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.
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.