What’s on the menu today? Bread!
Most of Gina’s bread falls into the “rustic” category. Meaning, you have to use your molars to bite though the crust. Thomas likes the crust chewy, like in Germany.
But Gina wanted to try making some nice squishy bread. She found a new recipe for Honey Wheat Bread online and she has made it a couple of times. It’s good! It’s sweet because of the honey, and fluffy. The recipe is here if y’all want to try it.
Maybe it’s wierd that we post so much about bread. But this new recipe that Gina found is so easy! You cook the bread in a dutch oven.
Almost No-Knead Bread from Cook’s Illustrated
3 cups (15 oz) unbleached all-purpose flour
1/4 teaspoon instant yeast
1 1/2 teaspoons table salt
generous 3/4 cup (7 oz) water, room temperature
generous 1/4 cup (3 oz) mild flavored lager *we used Yuengling! or you can use fake beer!
1 tablespoon white vinegar
1. Whisk flour, yeast, and salt together. Add water, beer, and vinegar. Stir with a rubber spatula until a shaggy dough forms. Cover bowl with plastic wrap and let sit at room temperature for 8-18 hours. *or 20… Gina forgot about it while she was out shopping
2. Lay a sheet of parchment paper in a 10 inch skillet and spray the paper with cooking spray. Knead the dough on a lightly floured surface 10-15 times *that’s like 30 seconds yall, this is so easy! Shape into a ball and place it on the parchment in the skillet. Cover with plastic wrap and let rise for 2 hours. It will rise into a nice shape because of the shape of the skillet underneath.
3. About 30 minutes before baking move your oven rack to the very bottom, place your cast iron dutch oven pot and lid in there to preheat, and heat the oven to 500. Flour the top of the dough and make one slice in the top.
4. When the oven is ready, pick up the dough using the parchment paper and lower it in to your hot dutch oven. Put the lid on the pot (let excess parchment hang over the pot edge) and lower the oven temperature to 425. Bake for 30 minutes.
5. Remove the lid from the pot and continue baking for 20-30 minutes. Then remove from oven, lifting the bread out by the edges of the parchment paper, and let it cool on a wire rack for 2 hours.
Today Gina realized that she could double her usual batch of bread and make six loaves instead of three. This should last us a few days.
Parisian Daily Bread from this awesome cookbook.
Gina is on a quest to create bread that reminds Thomas of home. This bread was a big hit yesterday when it was fresh out of the oven. Thomas calls it Zopf.