Slight hiatus in the Starving Artists' kitchen!
Sooooo...my next entry was going to be on bread...only the last 3 attempts haven't really been something I wanted to recommend! Edible, healthful I'm sure, but we're falling a tad short in the "delicious" category!
J. made Rocket Bread last night, which turned out to have a nice flavor, but I really don't want to suggest something that made both our smoke alarms in the vicinity go nuts in turn, created a blue haze all the way to my studio at the other end of the house, and made the house smell ick for hours. Let's just say it was, as he put it, a learning experience!
Tastes good, though...once you discard the burned bits and blow off the excess pockets of flour...
This is the recipe, but DO mind all the "be careful" advice, the pan and the oven are hot, hot, HOT. http://www.aresrocket.com/bread/
I used to have this WONDERFUL bread recipe, but I can't remember where it came from and don't know where it went, so I'm still searching...
So, sooooooooooon...
Meanwhile I'm poring over Jane Brody's Good Food Book
, my original copy of The New Moosewood Cookbook, Joy of Cooking
and anything else I can find in my old Hoover cabinet that might ring a bell!
J. made Rocket Bread last night, which turned out to have a nice flavor, but I really don't want to suggest something that made both our smoke alarms in the vicinity go nuts in turn, created a blue haze all the way to my studio at the other end of the house, and made the house smell ick for hours. Let's just say it was, as he put it, a learning experience!
Tastes good, though...once you discard the burned bits and blow off the excess pockets of flour...
This is the recipe, but DO mind all the "be careful" advice, the pan and the oven are hot, hot, HOT. http://www.aresrocket.com/bread/
I used to have this WONDERFUL bread recipe, but I can't remember where it came from and don't know where it went, so I'm still searching...
So, sooooooooooon...
Meanwhile I'm poring over Jane Brody's Good Food Book
(Anonymous)
Consie
(Anonymous)
I agree - the King Arthur cookbooks are great, and the whole grain baking one has lots of good stuff on using preferments.
Check 'em out - they are wonderful and fun.
Consie
Coincidence?
The King Arthur Flour wholegrain baking book is also good :)
I LOVE fresh made bread...
Re: Coincidence?
(Anonymous)
Xxoo,
Loracle
(I say practically, because invariably *someone* will be able to make it fail.)
Jen's Practically No-Fail Italian Bread
3 1/2 c. bread flour
3/4 tsp. salt
2 tsp. sugar
1 1/2 c. water (or less or more, depending on your flour)
2 1/2 tsp. yeast
This makes one large loaf of bread or two small loaves. It is easily doubled, tripled, quadrupled, etc., etc., I have made eight loaves at a time with this recipe.
Mix yeast together with 1/2 cup water in small bowl until yeast has dissolved. Set aside. In large bowl, mix together flour, sugar, and salt.
Add water & yeast mixture to flour mixture, and then add the rest of the water. Depending on how thirsty your flour is, you might have to add more water.
When the dough has come together (but is a bit sticky yet) knead for about 7-10 minutes (if you are doing it by hand) until dough is smooth and elastic, adding flour if you need to as you go along.
The dough will be a nice pale color and should form into a ball easily. Place it in a large bowl and cover it with a towel to rise. Set it in a warm location for about 45 minutes or until it has doubled in size.
After rising, gently 'punch' it down and form it into whatever shape of loaf you are making. I have braided this bread, made freeform loaves, and put it into regular loaf pans.
Let rise, covered, for about 30 minutes or until the loaf is nicely risen. Sometimes I preheat my oven and let the bread rise on top of it.
You can brush the top of the loaf with egg yolk and sprinkle sesame seeds or poppy seeds on top, or melted butter would probably work too; I usually leave it plain but it will work either way. If it's a freeform loaf, I do recommend slashing the top or it might separate halfway down the loaf.
Bake in a hot oven 425 degrees F for approximately 25 minutes, or until the loaf is hollow sounding when thunked on the bottom.
You should probably let it cool before eating, but I've never been able to do that successfully! :)
Artisan Bread in Five Minutes a Day
Re: Artisan Bread in Five Minutes a Day