If you follow me on Twitter or Facebook you already know this news but I had to share it here too.
I made bread from scratch. BREAD FROM SCRATCH!
Sorry to anyone who thought I was going to announce my engagement. PSYCHE!
I realize this might be a common occurrence to some and others might be all, “but you can buy bread at the store…” but to me, the making of this bread is secret wish fulfilled. I always wanted to be the type of person who could make bread from scratch. I’m pretty sure it all started back in grade school when I would visit a school friend’s house. She was one of many siblings- I think 8- and they were all squished into a small house (what house wouldn’t seem small with 10 people in it?). They were a loud, close Italian family and their mom would make bread from scratch. I found this out one time when I went to sit on a trunk covered in a blanket at the end of a bed and squished a couple of loaves. Oops. There was bread silently rising all around the house!
There’s something so simple and rustic about making bread with your own hands but I’ve always been afraid I would mess it up. I attempted to make pretzels once and it was basically a disaster though Mr. Darcy still ate a couple, bless his heart. This recipe was discovered thanks to Pinterest (love Pinterest!). The words “easy” and “no knead” were in the name so I figured it was worth a shot. While the recipe is simple, it is a bit time-consuming as you have to wait a while in between steps. This isn’t for someone wanting quick bread. I started the bread on the afternoon of New Year’s Eve and it was ready to eat for New Year’s Day crabfest at my sister’s house.
To break it down for you- you mix the yeast with warm water, flour and salt, cover that and let it sit for 12-18 hours. Then you fold it over onto itself 1-2 times then let it rest for 15 minutes. then you roll it into a ball and wrap it in a lightly floured, clean dish towel, putting cornmeal or extra flour on the bottom. You cover that with another dish towel and let it rise for 1-2 hours until it doubles in size. You pre-heat the oven about 20 minutes before the bread will be done rising and put the dutch oven in the oven while it pre-heats. Once that’s all done, you gently put remove the bread from the towel and put it in the pot with the lid and let it bake. Basically this bread is a 24 hour process but the recipe is really clear and the bread? IS SO GOOD! Seriously, everyone in my family ate some- my nephew included even if it only lasted 2 bites.
I just ate the last of it this morning. It’s so good toasted with some butter. (Oh, why yes, I am not currently following the 17 Day Diet thankyouverymuch.)
If you’re thinking about making bread, try this recipe. I’m going to try whole wheat next and maybe one out of spelt flour. Right after I feed the chickens and milk the cows, that is.