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Discussion Starter · #1 ·
Here ya go: EZPZ, just takes over a day to make <img alt="biggrin.gif" src="http://files.kickrunners.com/smilies/biggrin.gif"><br><br>
3 cups of bread flour or all purpose flour (I used all purpose)<br>
1/4 tsp instant yeast (such as Fleischmann's Rapid Rise brand)<br>
2 1/2 tsps of salt, or more to taste<br>
1 1/2 cup plus 2 Tbsp of tepid water<br><br>
In a large bowl, combine flour, yeast and salt. Add the water and stir until blended; dough will be very sticky. Cover bowl with plastic wrap and let dough rest at least 12 hrs, but preferably 18 hrs, at room temp (about 70 degrees). Dough is ready when its surface is dotted with bubbles.<br><br>
Turn dough out on a lightly floured surface; sprinkle dough with more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.<br><br>
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 dust a cotton kitchen towel (not terry cloth) with flour (or use wheat flour or cornmeal), put dough seam side down on the towel and dust with more flour. Cover with another kitchen towel and let rise for 2-3 hrs. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.<br><br>
At least 30 min before dough is ready, preheat oven to 450 degrees. Put a heavy covered pot (cast iron, pyrex or ceramic; anywhere from 3.5 qts to 6 or 8 qts) 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's ok. shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 min, then remove lid and bake another 15-30 min, until loaf is nicely browned. Cool on a rack.
 

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Discussion Starter · #3 ·
The recipe says you can substitute different flours, though for best results substitute whole grain flour for no more than half of the white.<br><br>
next, I plan on trying some sourdough starter (which takes about 10 days before you can use it I think) and try making a round loaf of this style bread using a sourdough base to it.<br><br>
You can also experiment and fold in fresh herbs or olives into this bread.
 

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Thanks for sharing Tammy. I love to bake bread and like the idea of not having to knead this recipe. Wonder if soy flour would work? MMMM, olives sound good!
 

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Tammy, we made it for tonight's dinner. It is fantabulous. Thanks so much for sharing.<br><br>
It was crackly on the outside and tender with an open crumb on the inside. It's queued up for our next two-family dinner party.<br><br>
My gut instinct is that you'd want to keep whole wheat to about 1/3 of the overall mix. Any more than that, and I think you'll get a big hockey puck.<br><br>
Thanks again!
 

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Here's another extremely easy bread recipe - my spousal unit loves it.<br>
It is easy, easy, easy. You don't have to worry too much about getting the measurements exact, and the recipe can be halved. Also, I can distill the directions down to this: Mix it up, let it rest, bake it in some kind of a pan or on a stone or whatever. Eat it. Make some more.<br><br><br><br>
Recipe: Simple Crusty Bread Adapted from ''Artisan Bread in Five Minutes a Day,'' by Jeff Hertzberg and Zoë François (Thomas Dunne Books, 2007) Time: About 45 minutes plus about 3 hours' resting and rising<br><br>
1 1/2 tablespoons yeast<br>
1 1/2 tablespoons kosher salt<br>
6 1/2 cups unbleached, all-purpose flour, more for dusting dough<br>
Cornmeal.<br><br>
1. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).<br><br>
2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.<br><br>
3. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.<br><br>
4. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.<br><br>
Yield: 4 loaves.<br><br>
Variation: If not using stone, stretch rounded dough into oval and place in a greased, nonstick loaf pan. Let rest 40 minutes if fresh, an extra hour if refrigerated. Heat oven to 450 degrees for 5 minutes. Place pan on middle rack.
 

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Hey, Fellow Foodies!<br><br>
Why not post your delicious recipes where all can see and share? It's in a subsection of the <a href="http://www.kickrunners.com/forum/forumdisplay.php?f=38" target="_blank">Water Stop</a>.<br><br>
You can also find great recipes and ideas there, like millbot's BIL's <a href="http://www.kickrunners.com/forum/showthread.php?t=16444" target="_blank">borscht</a> (I've tried it ... actually, still am; it makes a LOT <img alt="biggrin.gif" src="http://files.kickrunners.com/smilies/biggrin.gif"> ), you'll find some of winejunky's recipes and wine pairings, lots of veg-head stuff. It's GREAT!!!<br><br>
And if I keep trying, some day, when I least expect it, someone will actually make my dang Eight-Grain Superhealthy Hot Cereal. I'm telling you, it's a life-changer. <img alt="roll_eyes.gif" src="http://files.kickrunners.com/smilies/roll_eyes.gif">
 

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Discussion Starter · #8 ·
I was thinking of posting this over there Souci, but decided to do so here since it was a topic of conversation in the daily. But I have no issues with this thread being moved by a moderator, with more power than I, if that is the preference!<br><br>
I have tried a couple recipes at the Water Stop. I think it was runinbehind that posted a yummy chocolate/cherry cookie recipe and they were SOOOO GOOD!! I also tried a recipe for challah bread that I think diablita posted. Also very good!
 

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Tammy, that is an outstanding recipe and thank you. The extra risings are so helpful to the final crumb. Have you experimented with a shallow pan of water in the oven? I am teaching my sons how to make pizza dough, which is of course similar, and a useful skill for them. Spareribs
 

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Thanks for pointing me in that direct, SS. I'm still finding my way around here. That is certainly a hotbed of tasty-looking recipes. I will certainly try your cereal! I'm a big devotee of oatmeal (the whole grain kind) so I'm sure I will like it.
 

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Discussion Starter · #11 ·
you're welcome.<br><br>
No, I haven't tried a shallow pan of water, but I'm always up for experimenting so will try that next time! Thanks.
 

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SS, can you point me towards your recipe? I'm too feeble to find it on my own.<br><br>
Spareribs, I'm so happy you are teaching your sons to cook. I just spent a miserable few hours at a dinner party seated next to a blowhard who continuously bragged about how he cannot cook and sees no reason to cook when there are so many perfectly good women around to do it for him. And, uh, he was not being ironic or funny or anything like that. To me, cooking is a basic survival skill that everyone should have to some degree.<br><br>
The spousal unit and I are trying pretty hard to eat healthier and these recipes are a great help!
 

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Well, awright, Feeble Monday. But you owe me a loaf of your bread. <img alt="biggrin.gif" src="http://files.kickrunners.com/smilies/biggrin.gif"><br><br><a href="http://www.kickrunners.com/forum/showthread.php?t=14981" target="_blank">http://www.kickrunners.com/forum/showthread.php?t=14981</a><br><br>
Maybe if cooking were not viewed so much as a chore but a fun time to spend together we could get beyond whose "job" it is.<br><br>
Nice to have Ribs turn up here with pizza dough and baking tips. Now, if evan would just show up and uncork a robust red to go with the bread!
 

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Ah yes, and as I was reading this recipe through the first time, I thought it would be wonderful with a rustic Italian red, something like a Montepulciano d'Abruzzo, or a Cotes-de-Rhone Villages type for the french-afflicted... ohhh, with some grilled rack of lamb and roasted garlic with shaved parmesan cheese...and... ok, I'd better stop.<br><br>
(and I wonder why I've gained weight this past year... <img alt="roll_eyes.gif" src="http://files.kickrunners.com/smilies/roll_eyes.gif"> )
 

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Discussion Starter · #15 ·
I think I'll need to make a few loaves of this for a certain Eugene weekend! good bread, wine, lotsa friends . . . . it's gonna be quite the party!<br><br>
errr, ummmmm, I mean . . . . just doing what I can to help you all carbload prior to the race!
 

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BTW, winejunky, I'm not excluding your suggestions, but as I know you're on the wagon, it would be unkind to tempt you with good bread and vino. <img alt="smile.gif" src="http://files.kickrunners.com/smilies/smile.gif"><br><br>
Sounds good, Erika (except the poor wee lambie <img alt="rolleyes.gif" src="http://files.kickrunners.com/smilies/rolleyes.gif"> )
 

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Bread for everyone! Thanks, SS. Seriously, this bread is so easy to make, I could make it every day. I always have some dough in the refrigerator.<br><br>
Maybe pizza tonight! Although I am sitting here with a glass of piniot grigio. Hmmm.
 
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