Recipe- baking bread


Speedy No-Knead Bread

Baking your own bread,read the entire recipe first and   before venturing to try this recipe be sure that you have a 6 to 8 quart covered pot that is cast iron, enamel, pyrex or ceramic.   Sounds like it’s about time that I use the  Rachael Ray orange  Casserole pot that my hubby won in a contest.

From The New York Times:

3 cups bread flour

1 packet ( 1/4 ounce) instant yeast

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 your hand under 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 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: 1 big loaf.

This recipe is from the New York Times.

During the years of The Great Depression, my great grandmother and grandmother always baked their own bread and prepared everything from scratch using a coal stove.

Here is an e-mail message from my cousin Joanne that I’m just now reading a few months after Thanksgiving.

Good morning ,

With only a couple of days left until the feasts and gatherings for Thanksgiving 2010,  I thought I would share an idea for fellowship and kinship.

Since I will not be with you on Thursday I thought if you each recite these on  with your family and friends that share your table we will be together in spirit and friendship.


The First Thanksgiving
When the Pilgrims
first gathered together to share
with their Indian friends
in the mild autumn air,
they lifted the voices
in jubilant praise
for the bread on the table,
the berries and maize,
for field and for forest,
for turkey and deer,
for the bountiful crops
they were blessed with that year.
They were thankful for these
as they feasted away,
and as they were thankful
we’re thankful today

We Give Thanks

Our Father in Heaven,
We give thanks for the pleasure
Of gathering together for this occasion.
We give thanks for this food
Prepared by loving hands.
We give thanks for life,
The freedom to enjoy it all
And all other blessings.
As we partake of this food,
We pray for health and strength
To carry on and try to live as You would have us.
This we ask in the name of Christ,
Our Heavenly Father.

–Harry Jewell

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1 Comment (+add yours?)

  1. Tes
    Nov 22, 2010 @ 13:57:34

    It must be nice to eat the fresh baked bread from the coal stove! This recipe really looks simple. Thanks for sharing!

    Like

    Reply

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