Wow! I am beyond impressed. Can I have the recipe? The only bread I know how to make is Beer bread and it is just so not the same. Hmmm, some honey on that would be so yummy... I need to go carb binge now.
bread making is what all the cool kids do! here is a recipe for another bread (easy!). it is more of a rustic loaf than your pretty loaf, but is so good with spinach dip! No Knead, Dutch Oven Bread
1/2 tsp active dry yeast (heaping) 1 1/2 cups warm water 3 cups all-purpose flour, plus more for dusting. You may use white, whole wheat or a combination of the two. 1 1/2 tsp salt Cornmeal or wheat bran for dusting
1. In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees. 2. The 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 it rest for about 15 minutes. 3. Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When its ready, the dough will have doubled in size and will not readily spring back when poked with a finger. 4. At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but thats OK. Give the pan a firm shake or two to help distribute the dough evenly, but dont worry if its not perfect; it will straighten out as it bakes. 5. Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.
Yield: One 1 1/2-pound loaf. Adapted from The New York Times.
Oops. Scrolled down and read the previous post. Yep, it involves yeast. That bread is outa my league...but congrats on your accomplishment! It really is a nice looking loaf of bread!
I'm with "me" (uh...hmm) can you make a sandwich with it? I need a good sandwich bread. Plus it needs whole wheat flour. Can you adapt the recipe to meet my exact needs? That would be super.
I'm SO impressed! You are totally a super mom now. A domestic goddess, in fact. I might have to try this sometime! I was wondering about the recipe that someone posted here though - warm room temperature is 70 degrees. I'm not sure where I can find that. We keep our house around 80 degrees, and it's about 100 outside. I'll have to figure something out for that part. This is SO COOL!!! Yay, Ashley!
I read the bread recipe from your link. I'm inspired to try it! You are a supermom - geez - raising your own eggs, making your own bread. That's Supermom status for sure.
I made that bread.
23 comments:
Wow! I am beyond impressed. Can I have the recipe? The only bread I know how to make is Beer bread and it is just so not the same. Hmmm, some honey on that would be so yummy... I need to go carb binge now.
Yeah buddy, that's one serious loaf you got there mama. Good work. May I have some?
bread making is what all the cool kids do! here is a recipe for another bread (easy!). it is more of a rustic loaf than your pretty loaf, but is so good with spinach dip!
No Knead, Dutch Oven Bread
1/2 tsp active dry yeast (heaping)
1 1/2 cups warm water
3 cups all-purpose flour, plus more for dusting. You may use white, whole wheat or a combination of the two.
1 1/2 tsp salt
Cornmeal or wheat bran for dusting
1. In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
2. The 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 it rest for about 15 minutes.
3. Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When its ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
4. At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but thats OK. Give the pan a firm shake or two to help distribute the dough evenly, but dont worry if its not perfect; it will straighten out as it bakes.
5. Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.
Yield: One 1 1/2-pound loaf.
Adapted from The New York Times.
Nice job Ashley! It's beautiful!
You're going to have to change your header. YOU.ARE.BECOMING.SUPERMOM
Good luck with that! The problem with fresh baked bread is that it's so yummy, you could eat it all in one sitting.
Beautiful!!! Can you mail us all some? Maybe you could bring it on the cruise!
Wow.....I'm impressed
Oohh. That looks yummy! What kind of bread is it? Did it involve yeast? Cause I am really afraid of yeast...
Oops. Scrolled down and read the previous post. Yep, it involves yeast. That bread is outa my league...but congrats on your accomplishment! It really is a nice looking loaf of bread!
I'm so fucking proud of you!!! YUM!
Yum. That is one beautiful loaf of bread!
Yummmmmmmmmmmmmmm! THat looks sooooooooo good! I could sit and eat the whole loaf!!
Can you make a sandwich with it?
You know, some breads turn out more like a dessert and not so much good for sandwiches.
A girl needs her sandwich.
That is gorgeous bread.
OMG!! THAT looks wayyy too good... I would have to eat it all!
OMG I am so proud of you I agree you may just be turning into a supermom
Look at that fucking bread..that's fucking fantastic! Good fucking job Ashley!
I'm with "me" (uh...hmm) can you make a sandwich with it? I need a good sandwich bread. Plus it needs whole wheat flour. Can you adapt the recipe to meet my exact needs? That would be super.
I'm SO impressed! You are totally a super mom now. A domestic goddess, in fact. I might have to try this sometime! I was wondering about the recipe that someone posted here though - warm room temperature is 70 degrees. I'm not sure where I can find that. We keep our house around 80 degrees, and it's about 100 outside. I'll have to figure something out for that part. This is SO COOL!!! Yay, Ashley!
-The Renee
I read the bread recipe from your link. I'm inspired to try it! You are a supermom - geez - raising your own eggs, making your own bread. That's Supermom status for sure.
That is some seriously pretty bread.
That bread is excellent sandwich bread. If you manage to make sandwiches before eating the loaf.
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