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I spent a lot of time cooking today!
First, I did the One Hour Bread as Cait talks about on her blog City Girl Gone Country. I liked the pictures she took, and I was curious, and bread in an hour sounds good to me. Recipe follows under the cut.
Breakdown: Yep, all in less than an hour. And yes, a great sandwich loaf utilizing the No-Knead Bread technique to create a lovely crust. I love crusty bread, so I liked it. It's best when cooled and the crumb has firmed up. Just lovely. Chesh raved at how wonderful this one is after he had a slice. This recipe is a keeper.
No-Time Bread
1 loaf
4 1/2 teaspoons active dry yeast (two packets)
1 tablespoon sugar
1 1/2 cups water
3 1/2 cups bread flour
1 1/4 teaspoon salt
3/4 teaspoon balsamic vinegar
In the bowl of a heavy-duty stand mixer put the yeast, sugar, and water and let it sit.
Heat the oven to 450°F. Put a Dutch oven (or one of these alternatives) in to warm as the oven heats. Get out your flour, salt, vinegar, spray oil, and anything else you need.
Now that the yeast has had a few minutes to bubble up, add 3 cups of the flour as well as the salt and vinegar and beat for several minutes with the paddle. Add the last 1/2 cup of flour and switch to the dough hook and beat for seven minutes. Alternately, knead vigorously for five minutes, or until the dough becomes extremely elastic. This will still be a wet dough, but not goopy. The dough will clear the sides of the bowl but still stick to the bottom.
Oil a microwave-safe bowl and transfer the bread dough to it, rolling it in the oil. Cover the bowl with a very wet towel. Cover the whole thing with a dry towel and put in the microwave for 25 seconds.
Let rest in the microwave for about five minutes.
Microwave for another 25 seconds, then remove.
Let rest and rise for another 15 minutes.
Shape into a ball and plop into the preheated pan. Quickly slash the top with a knife. Cover and bake for about 30 minutes, then remove the cover and bake for another 10 minutes, or until the crust is golden brown and the internal temperature hits 210.
Secondly, since I was worried dinner wouldn't be interesting enough, (hee hee hee) I also made Honey Wholemeal Wheat Bread but I made it into buns. These are just awesome. These ones I was determined to keep the recipe for, and are just gorgeous. Plus I made sixteen and had pretty patters of sesame topped ones and poppy seed ones in the pan. Looks excellent too, though I think I will just break them up for tonight.
Honey Whole Wheat Bread
makes two loaves
1 lb whole wheat flour
12 oz hot water
8 ounces bread or all-purpose flour
1 5 oz can evaporated milk (or milk, or more water or soy if you are vegan)
1/3 cup honey
2 teaspoons salt
3 teaspoons instant yeast
an additional 1/2-1 cup flour, as necessary, to achieve the desired consistency
Mix the hot water and whole wheat flour together in a bowl. Cover the bowl with plastic and set aside until around room temperature, at least 1 hour.
(My thought is that soaking the flour may help soften the bran and release some of the sugars in the wheat, though, truthfully, I don't know for sure if it does).
Add the milk, honey, salt, yeast, and bread flour to the original mixture and mix until well combined. Add additional flour and knead by hand or in a stand mixer until a tacky but not completely sticky dough is formed. Place the ball of dough in a well-oiled bowl, cover with plastic wrap, and set aside to rise for 60 to 90 minutes.
Divide the dough in two and shape the loaves. Place the loaves in greased bread pans, cover the pans loosely with plastic (I put them in a plastic bag), and set aside to rise again for 90 minutes.
During the final 30 minutes of rising, preheat the oven to 425 degrees. Place the pans into the oven and immediately reduce the oven temperature to 375 degrees. Bake for approximately 45 to 55 minutes, rotating the pans once so that they brown evenly, until the internal temperature of the loaves is around 190 degrees and the bottom of the loaf sounds hollow when tapped.
I also made my 1,000 wordcount, and am only 22 words of my 1500 wordcount. Today has been very productive, and the house is very clean except for the usual kiddymess. Ok, I have to go and do my 500 challenge!
:-)
First, I did the One Hour Bread as Cait talks about on her blog City Girl Gone Country. I liked the pictures she took, and I was curious, and bread in an hour sounds good to me. Recipe follows under the cut.
Breakdown: Yep, all in less than an hour. And yes, a great sandwich loaf utilizing the No-Knead Bread technique to create a lovely crust. I love crusty bread, so I liked it. It's best when cooled and the crumb has firmed up. Just lovely. Chesh raved at how wonderful this one is after he had a slice. This recipe is a keeper.
No-Time Bread
1 loaf
4 1/2 teaspoons active dry yeast (two packets)
1 tablespoon sugar
1 1/2 cups water
3 1/2 cups bread flour
1 1/4 teaspoon salt
3/4 teaspoon balsamic vinegar
In the bowl of a heavy-duty stand mixer put the yeast, sugar, and water and let it sit.
Heat the oven to 450°F. Put a Dutch oven (or one of these alternatives) in to warm as the oven heats. Get out your flour, salt, vinegar, spray oil, and anything else you need.
Now that the yeast has had a few minutes to bubble up, add 3 cups of the flour as well as the salt and vinegar and beat for several minutes with the paddle. Add the last 1/2 cup of flour and switch to the dough hook and beat for seven minutes. Alternately, knead vigorously for five minutes, or until the dough becomes extremely elastic. This will still be a wet dough, but not goopy. The dough will clear the sides of the bowl but still stick to the bottom.
Oil a microwave-safe bowl and transfer the bread dough to it, rolling it in the oil. Cover the bowl with a very wet towel. Cover the whole thing with a dry towel and put in the microwave for 25 seconds.
Let rest in the microwave for about five minutes.
Microwave for another 25 seconds, then remove.
Let rest and rise for another 15 minutes.
Shape into a ball and plop into the preheated pan. Quickly slash the top with a knife. Cover and bake for about 30 minutes, then remove the cover and bake for another 10 minutes, or until the crust is golden brown and the internal temperature hits 210.
Secondly, since I was worried dinner wouldn't be interesting enough, (hee hee hee) I also made Honey Wholemeal Wheat Bread but I made it into buns. These are just awesome. These ones I was determined to keep the recipe for, and are just gorgeous. Plus I made sixteen and had pretty patters of sesame topped ones and poppy seed ones in the pan. Looks excellent too, though I think I will just break them up for tonight.
Honey Whole Wheat Bread
makes two loaves
1 lb whole wheat flour
12 oz hot water
8 ounces bread or all-purpose flour
1 5 oz can evaporated milk (or milk, or more water or soy if you are vegan)
1/3 cup honey
2 teaspoons salt
3 teaspoons instant yeast
an additional 1/2-1 cup flour, as necessary, to achieve the desired consistency
Mix the hot water and whole wheat flour together in a bowl. Cover the bowl with plastic and set aside until around room temperature, at least 1 hour.
(My thought is that soaking the flour may help soften the bran and release some of the sugars in the wheat, though, truthfully, I don't know for sure if it does).
Add the milk, honey, salt, yeast, and bread flour to the original mixture and mix until well combined. Add additional flour and knead by hand or in a stand mixer until a tacky but not completely sticky dough is formed. Place the ball of dough in a well-oiled bowl, cover with plastic wrap, and set aside to rise for 60 to 90 minutes.
Divide the dough in two and shape the loaves. Place the loaves in greased bread pans, cover the pans loosely with plastic (I put them in a plastic bag), and set aside to rise again for 90 minutes.
During the final 30 minutes of rising, preheat the oven to 425 degrees. Place the pans into the oven and immediately reduce the oven temperature to 375 degrees. Bake for approximately 45 to 55 minutes, rotating the pans once so that they brown evenly, until the internal temperature of the loaves is around 190 degrees and the bottom of the loaf sounds hollow when tapped.
I also made my 1,000 wordcount, and am only 22 words of my 1500 wordcount. Today has been very productive, and the house is very clean except for the usual kiddymess. Ok, I have to go and do my 500 challenge!
:-)
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no subject
Date: 2008-04-10 11:24 am (UTC)From:no subject
Date: 2008-04-10 11:58 am (UTC)From:I just love it. I could rave about it for hours :D
no subject
Date: 2008-04-10 04:02 pm (UTC)From:I still have the soup to talk about—that'll be a little new at least:-)
no subject
Date: 2008-04-11 12:35 am (UTC)From::-)
I am sure you have more readers of a more diverse group than me anyway.
I just had my scrambled eggs on it for toast, and it was still good!
*in awe*
no subject
Date: 2008-09-13 05:30 am (UTC)From:I'll definitely make it again :)