No Knead Bread

This recipe is just too easy to even claim that it is GREAT!  But that is the case. 

No Knead Bakery Quality Bread

 

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The only changes I made to the recipe:  Cut the salt to ONE TEAPOON, and I used regular granular yeast (which worked perfect).  Also, when the bread has baked 30 minutes I slide a metal canning jar ring under the parchment/bread to keep the bottom from scorching when you return it to the oven without the lid to further bake.  Otherwise, this is a very simple recipe.



Hubby so enjoys his lunch sandwiches toasted on this bread.

Because I Care ...

... I share.

Well, tonight I posted on Face Book a picture of a slice of homemade bread ... bearing a heart shape formed while it was rising.  Now .. if you will remember, my little granddaughter, Rowan, passed away just last month from a heart defect (HLHS) ... and whenever I see a heart in the clouds, or, yes, a loaf of bread, I am reminded of her. When asked if I ever eat store bought bread I replied ...  not since I found out that commercial dough conditioners contain a human protein made from hair swept off the floors of barber shops in China.  It's got a real eww/blec factor .. but go ahead and read.  You might just skip that soft loaf of 'Wonder' bread ... as now you won't 'wonder' what makes it so soft.

My very last visit with Rowan

(Rowan ... you have left a hole in my heart .. but have more than filled my life with wonderful memories of time spent with you.  See you on the other side.  Love, Grammy)

On Bread Baking

Weekly ration of bread .. pic by Mrs. Mac

We've been getting by with just the bread coming out of our ovens.  Seems if I set aside one afternoon or evening a week (Sunday .. so far), I can bake up two batches of dough .. both making two loaves or two dozen rolls.  We are currently enjoying an oat bread for sandwiches, an Italian loaf for garlic toast or pizza, and a hamburger bun recipe that I've switched out white flour with whole wheat white.  The dough is mixed in our Kitchenaid stand mixer with a dough hook attachment and placed in the oven on a dough proof setting in large covered bowls.  I really try to stretch the bread to last an entire week.  Half goes double wrapped in the storage freezer to pull out midweek.

Hubby and I have been checking around for a flour mill.  I'd probably prefer one that is manual .. but with my right shoulder feeling pain from an injury last year .. electric seems a better fit with the amount of flour we would have to mill each week.  Next month is my birthday .. and the one I am interested in (Nutrimill Grain Mill) is currently on sale .. so it got ordered a few days ago.  I'm excited to take our bread making one step further by milling our own flour.  This will probably be our only major kitchen purchase this year.

bread holder for slicing ..  pic by Mrs. Mac

I picked up the nifty bread slicer at a local thrift store.  It's shaped for bread machine loaves .. but can be used with my oven baked bread.  It cost a whole 99 cents.  Using it gives very uniform slices .. unlike my previous freehand slicing produced.  There's nothing like the smell of baking bread wafting through the house.  Are you a bread baker?  If so, what's your preferred method for making it?