When we visited Susie, Jerry and the kids we enjoyed a late-summer lunch with this delicious bread, some cheese directly from England, and a salad with local veggies. The bread was so simple and tasty, I had to get the recipe from Jerry. He said anyone who makes bread will have heard of this recipes- it comes from the NY Times. He wrote down the recipe, and I double checked it with the google search- it's legit.
I HAD to share this, because it is soooo easy, and perfect for all of us who don't have "time". You don't need a bread machine, or to stand and knead it. It is pretty messy-less, and quite tasteful.
Ingredients:
3 cups all-purpose flour (you can use white, whole wheat, 1/2 and 1/2...whatever you want)
1/4 tsp. instant yeast
1 1/4 tsp. salt
1 5/8 cups of water
In a large bowl, combine flour, yeast, and salt. Add the water and stir until blended; dough will be sticky. Cover bowl with plastic wrap. Let it rest for at least 12 hours, preferably 18 hours, at warm room temperature (about 70 degrees).
Dough is ready when its surface is dotted with bubbles. Lightly flour a surface and place dough on it (I used a plastic cutting board); sprinkle it with a little more flour (or cornmeal, or sesame seeds...get the picture?) and fold it over on itself once or twice, forming into a loose ball. Cover with a cotton towel or plastic wrap and let sit for 2 hours.
At least 30 mins before dough is ready, heat the oven to 450 degrees. Put a 6-8 quart heavy covered pot (cast iron, enamel, pyrex, etc.) in the oven as it heats. When dough is ready, remove pot from the oven and plop dough into the pot; it may look messy, but that is ok. Shake the pan once or twice if the dough is uneven. Cover with the lid and bake for 30 mins then remove the lid and bake another 15-20 mins until it is browned. Cool on a rack.
We invested in a dutch-oven pot that can withstand 450...some cannot, especially if the lid has a plastic/ceramic handle; I found ours at TJ Max for $40...like I said, an investment.
You can really do no wrong with this recipe. Jerry adds wheat germ and flax seeds. You can coat the dough with sesame seeds or make it with whole wheat flour, whatever you want!
It is best the day you cook it, and good for 2-3 more days. When it starts to get soft, you can toast it. Or you can make a loaf or two and freeze them.
Enjoy :)
Ingredients:
3 cups all-purpose flour (you can use white, whole wheat, 1/2 and 1/2...whatever you want)
1/4 tsp. instant yeast
1 1/4 tsp. salt
1 5/8 cups of water
In a large bowl, combine flour, yeast, and salt. Add the water and stir until blended; dough will be sticky. Cover bowl with plastic wrap. Let it rest for at least 12 hours, preferably 18 hours, at warm room temperature (about 70 degrees).
Dough is ready when its surface is dotted with bubbles. Lightly flour a surface and place dough on it (I used a plastic cutting board); sprinkle it with a little more flour (or cornmeal, or sesame seeds...get the picture?) and fold it over on itself once or twice, forming into a loose ball. Cover with a cotton towel or plastic wrap and let sit for 2 hours.
At least 30 mins before dough is ready, heat the oven to 450 degrees. Put a 6-8 quart heavy covered pot (cast iron, enamel, pyrex, etc.) in the oven as it heats. When dough is ready, remove pot from the oven and plop dough into the pot; it may look messy, but that is ok. Shake the pan once or twice if the dough is uneven. Cover with the lid and bake for 30 mins then remove the lid and bake another 15-20 mins until it is browned. Cool on a rack.
We invested in a dutch-oven pot that can withstand 450...some cannot, especially if the lid has a plastic/ceramic handle; I found ours at TJ Max for $40...like I said, an investment.
You can really do no wrong with this recipe. Jerry adds wheat germ and flax seeds. You can coat the dough with sesame seeds or make it with whole wheat flour, whatever you want!
It is best the day you cook it, and good for 2-3 more days. When it starts to get soft, you can toast it. Or you can make a loaf or two and freeze them.
Enjoy :)
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