I baked bread!
by Lorraine Bartlett / Lorna Barrett / L.L. Bartlett
Holy smoke! I made bread from scratch.
Several years ago, I bought a bread machine at yard sale, but then I wondered...what if it doesn't work? So instead of wasting ingredients, it just sits in my basement gathering dust. But now that we're in lockdown, and we're obsessed about food (can we get it, should we go out to get it?), I figured maybe I should try to make it.
Look at those cute measuring spoons, a gift from Ellery Adams.I've been wanting to try to make bread forever, but was always afraid of working with the yeast. (I made a scratch pizza when we were first married and it had a 3-inch crust. Therefore, I've limited my time with this wonderful product).
Since we only get groceries every two weeks, and we had only four slices of bread left, I figured--what the heck. I watched two different Youtube videos and as this was a no-knead recipe, it seemed like it would be the perfect way to get my bread-making feet wet. BTW, the instructions I got for making the bread were rudimentary at best. I've added to them, but it's best to watch at least one video so you can see how the dough is supposed to look at various stages.
No Knead White BreadIngredients3 cups all-purpose flour 1½ cups warm water (68-81 degrees, 79 is perfect)1 teaspoon salt (1½ if you’re using Kosher salt)½ teaspoon yeast
Stir all the ingredients together (it'll be a sticky ball) and cover with plastic wrap. After 8-24 hours, remove the dough from the bowl, place on a floured surface, and using a spatula, form into a ball and let it rest for 30 minutes.
Meanwhile, preheat the oven with a baking dish inside (something you can cover--I used a Dutch oven) at 450F. When the dough as rested, sprinkle flour or cornmeal on the bottom of the pan (do not grease). Add the rested dough and bake (covered) for 30 minutes, remove the lid and bake another 15 minutes. Cool on a wire rack. If you can wait, completely cool the bread before cutting.
Yield: 1 round loaf
It came out really well, just like artisan bread, but you need good choppers for that crispy crust.
I swear, I only spent about 15 minutes actually working on it (while waiting 22 hours for it to percolate).
Will you try making this recipe?
Holy smoke! I made bread from scratch.
Several years ago, I bought a bread machine at yard sale, but then I wondered...what if it doesn't work? So instead of wasting ingredients, it just sits in my basement gathering dust. But now that we're in lockdown, and we're obsessed about food (can we get it, should we go out to get it?), I figured maybe I should try to make it.
Look at those cute measuring spoons, a gift from Ellery Adams.I've been wanting to try to make bread forever, but was always afraid of working with the yeast. (I made a scratch pizza when we were first married and it had a 3-inch crust. Therefore, I've limited my time with this wonderful product).Since we only get groceries every two weeks, and we had only four slices of bread left, I figured--what the heck. I watched two different Youtube videos and as this was a no-knead recipe, it seemed like it would be the perfect way to get my bread-making feet wet. BTW, the instructions I got for making the bread were rudimentary at best. I've added to them, but it's best to watch at least one video so you can see how the dough is supposed to look at various stages.
No Knead White BreadIngredients3 cups all-purpose flour 1½ cups warm water (68-81 degrees, 79 is perfect)1 teaspoon salt (1½ if you’re using Kosher salt)½ teaspoon yeast Stir all the ingredients together (it'll be a sticky ball) and cover with plastic wrap. After 8-24 hours, remove the dough from the bowl, place on a floured surface, and using a spatula, form into a ball and let it rest for 30 minutes.
Meanwhile, preheat the oven with a baking dish inside (something you can cover--I used a Dutch oven) at 450F. When the dough as rested, sprinkle flour or cornmeal on the bottom of the pan (do not grease). Add the rested dough and bake (covered) for 30 minutes, remove the lid and bake another 15 minutes. Cool on a wire rack. If you can wait, completely cool the bread before cutting.
Yield: 1 round loaf
It came out really well, just like artisan bread, but you need good choppers for that crispy crust.
I swear, I only spent about 15 minutes actually working on it (while waiting 22 hours for it to percolate).
Will you try making this recipe?
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