There’s nothing better to eat than a home baked loaf of french bread. From the start of our marriage, Mike asked me to learn how to make a really crusty bread. So I bought a bread machine. Sure the bread tasted good. But where was the hard crust? So a few years ago, I contacted the master bread maker in our family, Judy. She has so many different types of flour in her pantry. She emailed three recipes to me. I’ve still only made one. But I continue to make it over and over again. This bread is so easy you won’t believe it!
I use an old cast iron pan that my mom got as a wedding gift. I never wash it out. Nothing but my bread is cooked in it.
Speedy No-Knead Bread
3 cups bread flour
1 packet rapid rise yeast
1 1/2 cups Water
1-1/2 teaspoons salt
Oil as needed
1. Combine flour, yeast and salt in a large bowl. Add 1-1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
2. Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.
3. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide the dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
4. Cover with lid and bake 30 minutes, then remove lid and bake another 10 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: 1 loaf
I feel like I’m making headway on this Thanksgiving Cooking Journey. I must say, as of this evening, I’m having a good time. Today’s list has everything checked off of it, except the steak part of tonights dinner. Seems to me that might be a manly dish for Mike to make.
It was quite a busy kitchen day. It started with Banana Nut Bread and Cookies. A couple of yummy fish tacos at Rubios, the purchase of almost what I wanted wine glasses at Home Goods (but they had five of them and that’s the number I needed), a second round of grocery shopping at Raleys, and I was back at home to spark up the kitchen again.
I’m pleased to say, my Pie Dough is in the refrigerator ready to be filled and baked tomorrow morning. http://www.epicurious.com/recipes/food/views/Pastry-Dough-240606
And at this very moment, the Turkey Stock is simmering on the stove. http://www.epicurious.com/recipes/food/printerfriendly/Homemade-Turkey-Stock-240445
Mike isn’t very fond of turkey. He’ll eat it, but would rather have ham. So tomorrow night, upon Big D’s arrival, I’m going to serve a ham. It’s pretty easy, and we can serve it again on Thanksgiving along with the Turkey. Tonight I’m making Mac and Two Cheeses with Carmelized Shallots . http://www.epicurious.com/recipes/food/views/Mac-and-Two-Cheeses-with-Caramelized-Shallots-350762 There’s so much, I think there’ll be enought to make it through Thursday evening.
And now time for a glass of wine. Happy Thanksgiving everyone.
Big D arrives on Wednesday afternoon. Mike has spent the last twenty bazillion Thanksgivings with Dino. Our lovable Big D is Kevin’s Godfather and Mike’s BFF. It is a well-known fact that Big D loves sweets….especially minty sweets. From an early age, Kevin knew to remind me to pick up Oreos every time Big D was coming. We always try to have thin mints in the cabinet for him. You should see the ice cream supply in the freezer. What would a weekend be like if we didn’t have sweets when Big D was here? Connected to our Friends.
A couple of year ago I found a great recipe for Banana Nut Bread on Epicurious.com. Although the recipe was good, there was a MUCH better recipe down in the comments section. My bread is in the oven. Your turn. Baking and Connected.
Let me give you a GOOD recipe for banana bread. I’ve been searching for years for the perfect recipe and I think I have found it at a bed and breakfast in Louisville,Ky. BEST EVER BANANA BREAD 1 cup sugar 1/2 cup butter 3 very ripe bananas 2 eggs 1 1/4 cups flour 1/2 tsp salt 1 tsp baking soda 1 cup crushed walnuts Preheat oven to 350 degrees,Cream sugar and butter. Add bananas and eggs beaten. Sift flour,salt and baking soda 3 times. Blend and add to banana mixture. Pour patter into a 9×5 loaf pan. Bake for 55 min. Cool on rack. If this is not the tastiest and moistest bread you’ve ever eaten, I will eat your peels.