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I took a three-day class in whole wheat bread at the French Culinary Institute and these are some of the results. It's about a month later now, and most of this bread is gone. It is in my belly.
custom-made loaves at Kaz today, with a stencil made from an old wine label of his (notice the devil is uncorking a bottle of Kaz wine) -- and SO tasty on a cold & rainy day!
Really yummy bread that's absurdly easy to make. Just mix it up 24 hours before you plan to eat it, and this bread practically bakes itself. I love the crispy, crackly crust and the moist, slightly sour insides.
No-Knead Bread
Yields one 1 1/2 pound loaf
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
1 5/8 cups water
Cornmeal for dusting (optional)
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 18 hours, up to 24 hours, 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 4-6-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 20 minutes, until loaf is beautifully browned. Cool on a rack.
“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.”
t's a $2.50 loaf of bread from Coles, much cheaper than similar bread at Woolworths.
this one is called Low GI 7 Seeds & Grains Vienna
Con el corte se pueden ver todas las aceitunas.
Receta para Maquina de Pan:
* 400 gr de harina 00 (no se cual es el equivalente en España)
* 100 gr de harina integral de centeno
* 300 gr de liquido, de los cuales: 95 gr del liquido de las aceitunas + 2 cucharadas soperas de aceite de oliva + el resto de agua tibia
* 1 cucharada de cafe de sal
* 2 cucharadas de cafe de azucar
* 2 cucharadas de cafe de hierbas
* 1 sobre de levadura de panaderia (no se si esto lo venden en España o se sustituye por un cubito de levadura de cerveza)
El programa es el de pan normal en la maquina. Cuando suene el bip se añade 150 gr de aceitunas verdes cortadas.
An image of strawberry jam being spread onto a slice of toasted bread. Looks good too!
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Ahhhh... nothing compares to the wonderful aroma of freshly baked bread. Add a drop of good olive oil and you're all set.
Of course, you might want to sprinkle a bit of Alaea sea salt and throw in some anise stars just to make it even more appetizing.
Our Daily Challenge - Smell
We visited some friends last weekend and one of the people there showed us how to make this no-knead bread.
3 cups flour (any kind), 1/4 tsp yeast, 1-1/4 tsp salt (regular, Kosher, or sea), 1-2/3 cup water. Stir all the dry ingredients together. Add the water and stir until all the dry stuff is wet. Cover the mixing bowl and put it away until tomorrow. About 5 minutes work.
Tomorrow: put some flour on a cookie sheet. Take the dough out and put it on the cookie sheet. (The dough's sticky so flour your hands). Form it into an interesting shape and let it rise for one hour. Preheat oven to 475F with a dutch oven in it. After about an hour drop the dough into the hot dutch oven, put on the lid and bake 30 minutes. Then take off the lid and bake some more to brown the crust. That's all. About 5 minutes work not including waiting (or cleaning up).
The bread is very crusty and has large holes. The recipe is very forgiving and measurements can be rough. The picture above is actually a half recipe just to try it out. We only baked it 25 minutes because there was less dough. It is really a tiny amount of yeast required. We used a little more and it worked just fine. We'll try it with less next time.
The recipe with variations is widely available online.
The bread. Started with a sponge of 300g rye sourdough starter, 500g wholemeal wheat flour (from the Winchester water mill) and 650g water. Left sponge to develop overnight, in the morning added another 200g wholemeal flour, 400g strong white flour and 23g salt, kneaded the dough until elastic then left for 90 minutes. Stretched and folded and left for another 90 minutes, then the same again. Shaped into three loaves (two bigger and one smaller), put into lightly greased loaf tins, put each in a plastic bag and left in the fridge to prove for 18 hours. Next morning baked loaves in the oven for 35 minutes (max temperature at first, then turned down to 200degC after 5 minutes). The timings were just whatever was convenient.
I ate a lot of raisin bread when I was a child; my aunt always bought a loaf for us (me, my sisters and brother), a snack that we won’t say no. The texture of the bread is so soft or I think it a bit collapsed (but for a children it’s so good, maybe I start love soft food from that time ^ ^). But this time it’s not my call, my friend want to make raisin bread and ask me about it. I made this recipe many time before, sometimes with rum sometimes not, I love them both ways. The bread is a basic and easy to make recipe but because the raisin had been soaked so the moisture from it make the bread moist and soft. If you like you can put a few drop of vanilla extract with water to pump up the raisin; the bread will smell great too.
To see the recipe go to
Soft Raisin Bread: My Childhood Favorite
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