rennea
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raebates said:I think I'm going to try out a bit of my new bread recipe as pizza dough. That will mean pepperoni pizza for us.
raebates said:I'm happy to share. No bread machine needed. I got the recipe through a link from Everyday Cheapskate. It's from a book titled Artisan Bread in Five Minutes a Day. I halved the recipe since it was my first try. For the half recipe our medium SS bowl worked beautifully--plenty of room to grow but fit in the fridge well.
3 c lukewarm water
1 1/2 T granulated yeast
1 1/2 T kosher or other coarse salt
6 1/2 c unbleached all-purpose flour
Cornmeal for the peel
Mix everything (but the cornmeal) together with a spoon. Put it in a food-safe bucket. Let it rise at room temperature for 2 to 5 hours, then put it in the fridge. It will keep for 2 weeks and make 8 1-pound loaves.
When you want bread, reach in the bucket and pull off a hunk of dough. Dust it with a little flour. Shape it. Set it on a wooden peel that's been dusted with cornmeal. Lit it sit for 40 minutes to an hour. Pop it in the oven at 350F for about 30 minutes.
No kneading. It's a dense, crusty bread.
I love the idea of having bread pretty much ready to bake at all times. I'm putting the book on my Christmas list.
raebates said:I'm sure there are other recipes with more of a stater. This is a small, dense loaf, kind of like ciabatta. The Furry Guy and I both like those types of breads, so it works well for us.
raebates said:I'm happy to share. No bread machine needed. I got the recipe through a link from Everyday Cheapskate. It's from a book titled Artisan Bread in Five Minutes a Day. I halved the recipe since it was my first try. For the half recipe our medium SS bowl worked beautifully--plenty of room to grow but fit in the fridge well.
3 c lukewarm water
1 1/2 T granulated yeast
1 1/2 T kosher or other coarse salt
6 1/2 c unbleached all-purpose flour
Cornmeal for the peel
Mix everything (but the cornmeal) together with a spoon. Put it in a food-safe bucket. Let it rise at room temperature for 2 to 5 hours, then put it in the fridge. It will keep for 2 weeks and make 8 1-pound loaves.
When you want bread, reach in the bucket and pull off a hunk of dough. Dust it with a little flour. Shape it. Set it on a wooden peel that's been dusted with cornmeal. Lit it sit for 40 minutes to an hour. Pop it in the oven at 350F for about 30 minutes.
No kneading. It's a dense, crusty bread.
I love the idea of having bread pretty much ready to bake at all times. I'm putting the book on my Christmas list.
janetupnorth said:Your boys must be feeling better Becky! That's good!
Last night we had tacos. Tonight Kyle has asked for French Toast for dinner...since we have to bike to piano lessons and Steve will be at Hazmat training, that might be nice and easy.
I also have to make the pineapple fruit salsa for work tomorrow so less cooking for us and more time to enjoy the weather will be good. (Except for these allergies...my voice is going...)
ChefPaulaB said:Okay, I'm not a bread baker, have never made homemade yeast bread ever... but this sounds doable... Is the recipe that you have here the whole recipe or the half that you used? And, I'm sorry, but what the heck is a wooden peel?
raebates said:That's the whole recipe.
A wooden peel is something you use to move bread to an oven. It's like a really large wooden paddle with an extra-long handle. You've probably seen them in pizza places, at the very least in TV shows and movies. I did mine right on my round stone.
raebates said:That's the whole recipe.
A wooden peel is something you use to move bread to an oven. It's like a really large wooden paddle with an extra-long handle. You've probably seen them in pizza places, at the very least in TV shows and movies. I did mine right on my round stone.
I imagine it's because they don't have a PC stone and it isn't awesome.I get requests from customers for a peel every so often. I wonder why you'd need one, when you are using a stone?
The "What's for Dinner?" menu for May 20 includes a delicious mix of dishes such as chicken parmesan, roasted vegetables, and garlic bread.
Yes, the roasted vegetables and garlic bread can be made without meat to accommodate vegetarians.
Yes, we offer a "What's for Dinner?" bundle for May 20 that includes all the necessary ingredients to make the menu items.
The May 20 menu does not contain any nuts or gluten, but please check the individual recipes for potential allergens and adjust accordingly.
The estimated preparation time for the May 20 menu is about 45 minutes. However, this may vary based on individual cooking skills and kitchen equipment.