This bread is wonderful for sandwiches (not too many holes so your fixings stay put), french toast, smothered in cheese or nutella, oooo I bet it would make a great bread pudding. Just mix it up. Let it sit overnight. Cook it.
Spring 2018 Update: I’ve made some edits due to a new stove.(see note below) I’ve also added honey to the dough which gives the bread a tiny bit of sweetness and I love it so much I’m never going back .
(serving size: 1 Loaf)
3 Cups All Purpose Flour
1 tsp. Kosher Salt (EDIT: Used to be 1 3/4 tsp but it seemed a bit too salty)
1/2 tsp. Instant or Rapid Rise yeast
1 1/2 Cups Water
1 T Honey
In a large bowl, [I used my Kitchen Aid mixer bowl] whisk together the dry ingredients.
Add honey to the water and then add that mixture to the dry (put on dough hook attachment) and mix on low until combined and the dough sticks together.
Cover with a really damp dishtowel and leave out on the counter to proof for 12 – 18 hours [I did 20 hours because thats how our day was going and it worked out fine. Dont let the cloth dry out too much]
Heat oven to 450 degrees (use bake, not convection) and preheat your pot and lid for 20 minutes. [Original recipe uses those lovely Le Creuset pots. I used my 8 inch, oven proof, All Clad stock pot.]
While pan is preheating, dump dough out onto a heavily floured surface and shape into a neat lump. Cover with a damp dishtowel and let rise until the 20 minutes is up for the pot in the oven.
Move dough to parchment paper (it will be sticky so you can flour the top if you want) and drop into pot. Remind yourself over and over again that the pot is really H O T. You should probably leave a potholder on top of the lid to remind yourself.
Cook in the oven for 30 minutes, then remove lid and cook for 15 more to brown it up. (2018 update: We got a new stove and the above times aren’t working for me anymore. I’m going to try 40 min with lid on and 20 with it off. I will update)
3.25.13 Update: I Just made a Whole Wheat Flax Seed Version of this which was great. I might add honey next time because while its really nice and nutty tasting, I’d like it to be a tiny bit sweet. The directions are the same but heres the ingredient list:
Okay. I don’t like Beef stew. There. I said it. I realize I’m the only one on Earth but thats just how it is. Its boring to me.
My husband, on the other hand, does not share my opinion… SO we changed it up in a curry/kale-ish sort of way to see if a beef stew could ever make me happy. And I’ll admit, this one was worth writing down.
(and yea yea, theres tons of ingredients, but its worth it )
5 oz Chopped Pancetta
1 lb Stew Meat
Coconut Oil (for pan)
2 Onions, chopped fine
2 Head of Garlic, coarsely chopped
2T Curry Powder
5 Carrots, peeled and chopped
1 small Celeriac, peeled and chopped
5 Parsnips, peeled and chopped
1 Can peeled Plum Tomatoes
2 T Apple Cider Vinegar
1 T Ginger, grated [we use our zester for this]
3 Cups Veg Broth
A large handful of Kale, centers removed and chopped fine
1/4 Can Coconut Milk (this is optional. My husband like this but i didn’t. You can decide)
Cilantro as a garnish
In a very large stock pot, saute the Pancetta. Remove when done.
Brown the stew meat on med high in the remaining fat from the pancetta. Add a bit more oil if you need to [we used coconut oil] Remove when done browning.
Put onions and garlic in the pan with the sugar and caramelize. When they’re almost ready, Add 1 T of coconut oil and about 2 T curry powder to the center of the pan and cook until fragrant. [Be careful not to burn! You just want to toast it a bit.]
Add carrotts, celeriac and parsnips. Stir them into the curry and let them cook for 2 min or so.
Add the entire can of tomatoes with liquid, 2T of apple cider vinegar, 1 T fresh grated ginger and 3 Cups of vegetable broth.
Bring to a simmer, cover, turn to low and cook for 2 hours.
Add kale and cook for 20 more minutes.
Lastly, add coconut milk [if using] and cilantro to garnish each bowl.
a recipe from Adria…. I can’t remember where she got it. I’m thinking Betty Crocker? Regardless, they are faaaabulous aside some stew or with jam at breakfast or with homemade butter. (!!!)
The following picture comes from my latest attempt of cooking with a two year old. So of course I totally messed up the recipe… then i tried to compensate for my mistake and ended up with a soupy dough…. sooooo I just spooned it into muffin tins. Biscuit Muffins? Still pretty good. And a weird picture is better than no picture at all…. I’ll put a real biscuit pic up the next time I make them.
2 C Flour
1 Tablespoon Baking Powder
2 tsp Sugar
1/2 tsp Cream of Tartar
1/4 tsp Salt
1/2 Cup Butter, cut into smaller pieces
2/3 Cup Milk
Turn oven to 450 degrees.
In a food processor, combine Flour, Baking Powder, Sugar, Cream of Tartar and Salt. ( note to self: I tried the plastic blade, next time use regular metal blade because its bigger and will mix better)
Cut in 1/2 Cup butter by hitting pulse until butter disappears into flour
Slowly add 2/3 Cup milk and pulsing until a sticky dough forms
We made this during the recent hurricane…. a sweet warm reward for the hours and hours and HOURS we spent indoors… (original recipe from here)
3/4 cup milk
1/4 cup room temperature water
1 package active dry yeast
1/2 cup sugar
1 teaspoon salt
1/2 cup unsalted butter, softened
5 to 5 1/2 cups sifted all-purpose flour
1/2 teaspoon cinnamon
1 tablespoon sugar
2 tablespoons melted butter
(for the filling)
6 tablespoons unsalted butter, softened
2 teaspoons cinnamon
3 tablespoons sugar
3 tablespoons light brown sugar
Scald the milk by warming it in a pan over medium heat until bubbles form around the edge; remove from the heat and let cool.
Pour the water into the bowl of a stand mixer fitted with a dough hook (or a large bowl fitted with your hands). Sprinkle the yeast in the water and let proof until fluffy, about 5 minutes. Add the cooled milk, sugar, salt, and eggs. Beat in 2 cups flour.
Add the butter, and beat until the butter is broken up into small curds. Beat in 1 more cup flour. Add enough remaining flour to make a soft dough. Let rest for 5 minutes.
Knead (in the mixer or by hand), only adding flour as needed, until the dough is soft and velvety and little blisters appear just under the surface. Put into a large well-greased bowl; turn the dough over to bring the greased side up. Cover with a clean damp towel or plastic wrap. Let rise until doubled in bulk, about 2 hours.
Punch dough down; let rise again for 30 minutes or until almost doubled.
Heat the oven to 350 degrees and butter a 9- x 5- x 3-inch loaf pan. In a small bowl, blend the 1/2 teaspoon cinnamon and 1 tablespoon sugar. In another bowl, prepare the filling: mash together the butter, cinnamon and sugars with a fork until a smooth paste forms.
Flatten the dough, seam-side-up, into a rectangle, 8 inches by 12 inches. Spread the cinnamon filling on top, pushing it close to the edges. Roll the dough into a log, tightly sealing the bottom seam, and place seam-side-down in the prepared pan. Loosely cover the dough with plastic wrap and let rest until puffy and nearly doubled in size, about 30 minutes.
Brush the top of the dough with the melted butter. Sprinkle with the cinnamon sugar. Bake until the bread is a chestnut brown and sounds hollow inside when tapped, 45 to 60 minutes. Let cool in the pan for 1 hour then remove the bread from the pan and continue cooling on a wire rack.
This is the exact opposite of what I grew up with… these little beauties are a light, fluffy, almost not there puff that holds your sweet summer strawberries and cream. (Also, they’re quick to make!) Up until I had these, there was no comparison to my Grandmothers dense (and lovely) shortcake, but I have officially changed my mind. Ready, go.
1 Cup Water
1/2 Cup Butter [I used salted butter and i also cut it a bit and used 6 T instead of the 8 it calls for]
1/4 tsp Salt
1 Cup All-Purpose Flour
Preheat oven to 375 degrees
In a medium saucepan combine water, butter, and salt. Bring to boiling. Reduce heat.
Add the flour all at once, stirring vigorously. Cook and stir until mixture forms a ball and does not stick to sides of pan.
Remove from heat. Cool slightly. Add eggs, one at a time, beating well with a wooden spoon after each addition.
Drop 8 mounds of dough onto a greased baking sheet, swirling the top.
Bake 30-35 minutes or until golden. (If you need to, you can cut slits into the sides of each pastry, then cook for another 10 minutes…. I didn’t need to)
This crust makes me eat way too much pizza. I call it 2:00 Crust because if you start the process at 2:00 in the afternoon, you’ll be eating pizza at a decent dinner time hour (around 5:30 or 6). Honestly, I’m not one to wait for dough to rise….. maybe ever…. but this recipe is worth every moment of prep. And once you get fast at this recipe, it might be 3:00 pizza dough.
Note: I wrote out this one differently because theres more of a flow for this recipe.
(Makes 4 smaller pizzas)
1. Take out 2 large mixing bowls. In one of them, whisk together the following in this order:
1/2 Cup Hot Water
1 T Yeast
1 T Honey
1/2 Cup All Purpose Flour
Mix into a paste and cover with a towel and let sit for 20 min.
2. After 20 min add the following in this order:
3 T Olive Oil
1 Cup Cold Water
2 tsp Sea Salt
3 Cups All Purpose Flour
Mix with a spatula until combined and then dump out on a floured surface to knead. Work the dough with your hands until it is tacky but not sticking to your hands. Add a dusting of flour if stays way too sticky.
3. Oil the second bowl, place dough in it and cover with a towel. Let rise for 1 hour.
4. After the dough rises, punch it back down into the bowl. Cover with a towel again and leave it be while you start to prepare the toppings and turn the oven onto 500 degrees.
5. Punch down dough one last time and cut into 4 sections. Flour each ball and place back into a bowl with a towel on it so they dont dry out. Shape dough (one at a time), add toppings, and cook each for 10-15 minutes depending on your oven.
** Shortcut To Test Out Next Time: I think if I heat oven to 150 and then turn it off… then Place dough in the oven and it might rise faster?
1 1/4 cups warm water (110 degrees F/45 degrees C) (note 2/2016: Maybe increase to 1.5 Cups Water- Dough too dry last time)
5 cups all-purpose flour
1/2 cup white sugar [I used a bit less]
1 1/2 teaspoons salt
1 tablespoon vegetable oil [I used coconut oil]
1/8 cup baking soda [original recipe calls for WAY too much so i changed it to what you see]
1 cups hot water [altered this to balance the baking soda]
kosher salt for topping
In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.
When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
Bake in preheated oven for 6 – 8 minutes, or until browned. [The bottoms burn fast on such a high heat so check them towards the end – Possibly lower heat/extend cooking time next time?]