i used this recipe.
and while searching for a bread recipe.. i came across these and HAD to make them!
Tuesday, January 24, 2012
for the love of bread.
my bread machine went kaput...it broke and died on me. it's quite devasting. a loaf of bread here in the village is around $6.00..that's for one loaf people. so i've been on a mission to find a bread recipe that works for me. you see.. i LOVE bread. i love bready things. i can not go with out bread... and we use a lot of bread in this household. so. this past week i've made about 6 loaves of bread... a trial and error process. i think i may have found a recipe i like..we'll use it just until i find another bread machine.. cause man. it's a heckofalot more work to do it all by hand than to just toss it all in the machine and press a button.
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10 comments:
Looks delicious and beautiful. I want some.
One who loves the Iditarod...
I've heard that bread makers don't make nearly as good a loaf as the labor intensive handmade kinds. --that its good if you eat it right away when its still warm, and after that as toast, but doesnt stay fresh as long as an actual homemade loaf. I've never used a bread machine, myself. Have you noticed much of a difference between the machine and the by hand method?
oh.. there is a big difference...but i don't mind...sure the handmade one is better... but not so much that i prefer to spend hours doing it every week. we eat bread so much that a loaf from the bread machine works for us... it's perfect for fresh bread w dinner..i time it so it's ready when dinner is ready and we enjoy a perfect fresh loaf of warm bread..so good w/ soup dinners...and it didnt take me but five minutes to prepare!
i'm w/ you mori. i used to LOVE making fresh bread by hand...this was before i had 3 young ones to take care of in between all the rising, kneading, etc. now i totally love my bread machine and couldn't live without it. i do prefer the bigger sized loafs you get when made by hand, but the easy factor and time-saved with a machine is so worth it!
A compromise: artisan bread in five minutes a day. Check it out, you can have yummy AND easy!
You may have me convinced. I'm so tired of spending so much on store bought, but don't always have the time for the handmade... Might have to start doing a little of both!
Both handmade and bread machine, that is!
If you have a food processor, you can use it to mix all the ingredients and get the kneading process started. Then you can just do the "easy" kneading. Also, you might be interested in "No-Knead Bread"
NYT 11/21/2007
Soon the Bread Will Be Making Itself
By NICK FOX (condensed by MCM)
I THOUGHT the Dining section published the easiest bread recipe possible last year when Mark Bittman wrote about the no-knead approach of Jim Lahey, owner of Sullivan Street Bakery.
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The method he wrote about, though, looks like molecular gastronomy next to the one developed by Jeff Hertzberg, a physician from Minneapolis. His technique is more or less as streamlined as this: Mix flour, salt, yeast and water. Let it sit a bit, refrigerate it, take some out and let it rise, then bake it.
The crusty, full-flavored loaf that results may be the world's easiest yeast bread.
Dr. Hertzberg elaborates on his recipe in the recently released book ''Artisan Bread in Five Minutes a Day'' (Thomas Dunne Books), written with Zoë François, a pastry chef from Minneapolis.
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You can refrigerate a four-loaf batch of dough, or even an eight-loaf batch, for as long as two weeks, cut off a piece when you want to bake it, and it's ready to eat in about two hours.
..... it's easy and lets you have fresh bread ..... on the spur of the moment.
Refrigerating bread dough is not a new idea. Neither is wet, no-knead bread. Dr. Hertzberg has just put it all together in an unusually easy, reliable way. The book's master recipe, a bite-size version of which is presented here, makes a simple crusty boule. But the book includes a number of other recipes, including a whole-wheat sandwich loaf as tender as any I've bought, several doughs that made great pizza and a rich, delicate brioche loaf.
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Recipe: Simple Crusty Bread Adapted from ''Artisan Bread in Five Minutes a Day,'' by Jeff Hertzberg and Zoë François (Thomas Dunne Books, 2007) Time: About 45 minutes plus about 3 hours' resting and rising
1 1/2 tablespoons yeast
1 1/2 tablespoons kosher salt
6 1/2 cups unbleached, all-purpose flour, more for dusting dough
Cornmeal.
1. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
3. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
4. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.
Yield: 4 loaves.
Variation: If not using stone, stretch rounded dough into oval and place in a greased, nonstick loaf pan. Let rest 40 minutes if fresh, an extra hour if refrigerated. Heat oven to 450 degrees for 5 minutes. Place pan on middle rack.
The original article by Mark Bittman (NYT 11/8/2006) is quite lengthy and very informative. Here is the recipe from that article, which produces, Bittman says, a loaf which is incredible, "a fine-bakery quality, European-style boule that is produced more easily than by any other technique I've used, and will blow your mind."
NO-KNEAD BREAD
It is best made with bread flour, but all-purpose flour works fine. (I've played with whole-wheat and rye flours, too; the results are fantastic.)
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No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1 1/2 hours plus 14 to 20 hours' rising
3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/4 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.
Yield: One 1 1/2-pound loaf.
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