A lot of my friends have been baking bread,
and I have been drooling over all of the pictures they have been sharing.
I am not a bread maker,
but back in March, on a whim, I decided to make
Focaccia Bread
That came out really well and is the reason I happen to have yeast in the house.
This recipe sounded so simple,
flour, yeast, salt and water, what could be easier.
And it sounded fun, a no knead bread that is made over 2 days.
My dough was pretty wet but it looked like the picture that was shared with the recipe.
I refrained from adding more flour, even though I really wanted to.
No knead bread, simply put,
"is a type of bread making that uses a long fermentation or rising time
instead of the traditional kneading method
to form strands of gluten that gives bread it's texture and chew.
Generally, the dough requires little yeast and is wet or sticky".
Mine was both, wet and sticky, maybe I nailed it!
Covered with plastic wrap, the dough rests 12 - 18 hours.
I cooked it in my pre-heated dutch oven
which by the way, smelled delicious heating up, just like pot roast!
It looked great...
and tasted even better, the outside was super crunchy, is that the right word?
If you are interested in making this bread, the recipe can be found here.
I hear finding yeast is difficult, like I said, I just happen to have it.
I will definitely be making this again!
Another day in the books, this was a fattening day for sure, bread, butter and lots of it!
and I have been drooling over all of the pictures they have been sharing.
I am not a bread maker,
but back in March, on a whim, I decided to make
Focaccia Bread
That came out really well and is the reason I happen to have yeast in the house.
This recipe sounded so simple,
flour, yeast, salt and water, what could be easier.
And it sounded fun, a no knead bread that is made over 2 days.
My dough was pretty wet but it looked like the picture that was shared with the recipe.
I refrained from adding more flour, even though I really wanted to.
No knead bread, simply put,
"is a type of bread making that uses a long fermentation or rising time
instead of the traditional kneading method
to form strands of gluten that gives bread it's texture and chew.
Generally, the dough requires little yeast and is wet or sticky".
Mine was both, wet and sticky, maybe I nailed it!
Covered with plastic wrap, the dough rests 12 - 18 hours.
I cooked it in my pre-heated dutch oven
which by the way, smelled delicious heating up, just like pot roast!
It looked great...
and tasted even better, the outside was super crunchy, is that the right word?
If you are interested in making this bread, the recipe can be found here.
I hear finding yeast is difficult, like I said, I just happen to have it.
I will definitely be making this again!
Another day in the books, this was a fattening day for sure, bread, butter and lots of it!
