Amazing Artisan Bread for 40 Cents a Loaf - No Kneading, No Fussing, No Kidding. Update: If you're interested, I've written an update on this technique here.
What if I told you that instead of buying bakery bread for four or five dollars a loaf, you could make delicious handmade bread whenever you wanted, at a fraction of the cost and it is so easy a kid could do it? Well, read on because this method of making artisan bread at home will change your life. You can make incredible bread without having to do all the usual time consuming tasks of breadmaking : no need to make a new batch of dough every time you want breadno need to proof yeastno need to make starters or prefermented doughno kneading!
In the last few years, several methods for making easy no-knead bread doughs have crept up on the internet and gained popularity. "The results have forced me to reconsider all of the premises I once held sacrosanct". So what is going on here? Boules Rising and Boules after Baking To see how easy it is to get a loaf ready, you can watch me form a loaf in about 30 seconds: Pesto Bread. For those of you fortunate enough to have a lot of basil in your garden right now, this is a perfect summer bread.
I make fresh bread almost every day for my family using this super easy method but once in a while it's nice to stuff the bread with a savory filling. When I make this, I don't really use a hard and fast recipe for the pesto, but I've written one up for you. Pesto is so easy - a big handful of fresh basil, a garlic clove, a little scoop of pine nuts and some grated cheese and olive oil. Make it into a paste by either chopping by hand (I like my mezzaluna) or whirling it all up in your food processor. Crisp rosemary flatbread. It took me until I was on some interminable wait on the phone last week with hold music so awful, they had to have done it on purpose, to finally get to flipping through the July 2008 Gourmet magazine.
And if there were ever a spread that could lift you from your “love lifts us up where we belong” drudgery, it would be that gorgeous herb-focused spread near the back of the issue. (Like I said, it was a long hold time.) I immediately had to make it. All of it. And I can see I am not the only one. More cracker than bread, this stuff is dreamy. If only I actually had a beach house. Crisp Rosemary Flatbread Adapted from Gourmet, July 2008 Nothing could be easier than making this cracker, but that doesn’t mean you shouldn’t tell people you slaved all day over it because they’re going to be impressed, really impressed, and I see no reason not to milk it. Piadina Italian Flatbread - If You Can Make Pancakes, You Can Make These - Marie Fromage. Piadina I had my first piadina while taking a pasta making class at La Vecchia Scuola Bolognese in Bologna, Italy.
The chef made these for our midmorning snack and served them warm and layered with prosciutto and cheese. My head nearly blew off by how tasty they were. This is a great bread recipe for the summer because there’s no need to turn on the oven! If you can make pancakes, you can make these. Makes 8 Piadina 3 ½ cups all purpose flour 2 teaspoons sea salt 2 Tablespoons baking powder 1 ¼ cups half & half (add a Tablespoon or 2 more if needed). 1. 2. 3. 4. 5. 6. 7. 8. 9.
So now you have all of these Piadina in your house. . * Quick pizza: spread with pesto or tomato sauce, sprinkle with cheese and put it under the broiler until the cheese is melted. * For breakfast: toast it lightly and top with eggs, cheese, bacon, tomatoes, etc. . * Spread with hummus and top with olives and tomatoes. Parmesan Rosemary Flatbreads.
We sure bake a lot of bread in this house.
I used to make focaccia bread a couple of times a week, but lately this incredibly easy artisan bread has been on our dinner table most nights. I wanted to get out of that rut and thought I'd make these easy herbed flatbreads for a change. I hadn't made these in ages but they are easy and fun to make and can be also used as an appetizer. This delicious bread is sort of a cross between a cracker and a bread. It's a great excuse to break out your pasta rollers, if you have them. Parmesan Rosemary Flatbreads adapted from Martha Stewart Baking Handbook for a printable recipe, click here Ingredients: Sicilian salt and silver salt spoon from The Meadow Instructions: In the bowl of an electric mixer, stir the water and yeast together.
Transfer dough to a lightly floured work surface; knead four or five times, forming into a ball. Preheat the oven to 350 degrees. Bake, rotating sheets halfway through, until crisp and golden, 15 to 20 minutes.