Winter's Day Bread

This bread recipe came to me while thinking about how to accompany a hearty bowl of soup.  It was not the coldest day of the year, but mid-February weather is cold enough to want a hot bowl of soup and warm bread for dinner.  It might also be the bread for a lunch-time tuna salad sandwich with lettuce and tomato.

Ingredients

For the sponge,
1 3/4 cups warm water
1 teaspoon yeast
1 cup whole wheat flour
1 cup white unbleached flour

Bud the yeast in a large mixing bowl with the warm water.  Add the two cups of flour and stir until well blended.  Cover the bowl with a tight-fitting plate or saran wrap and let rise in a warm (70 degree F) place for a few hours.  It will double in bulk and there will be air bubbles on top.

Add to the sponge,
2 1/2 cups flour blended with 1 teaspoon salt
Mix in one cup at a time, stirring after each addition.  When the dough ball starts to form, turn it out onto a floured surface and knead until smooth, adding the remaining flour, as much as it will take. 

Line a large, clean mixing bowl with a tea towel and sprinkle it with flour.  Place the dough ball onto the towel in the bowl, sprinkle some flour on top and fold the towel over it.  Set the plate or saran wrap over it.  Place in a warm (80-85 degree F) place for an hour or until doubled in bulk. 

Roll the risen dough out of the bowl onto a floured surface.  Fold it over itself, twice.  Cut the dough in half with a sharp knife and shape into two round loaves.  Sprinkle some corn meal onto a baking sheet and set the two loaves on it.  Let it rise for about 30 minutes until nearly doubled.

Pre-heat the oven to 450 degrees F.  If you have baking (pizza) stones, place them in the oven while pre-heating.  Then when the oven and stones is fully heated, slide the loaves from the baking sheet onto the stones.  Alternatively, you can bake the loaves on the baking sheet.  Set the sheet in the oven when the oven has pre-heated.  With an spray bottle, spritz the loaves once you have placed them in the oven, wetting them down thoroughly, or you can throw a handful of ice cubes onto the floor of the oven.  Bake for 20 minutes at 450 degrees, then turn the heat down to 375 degrees and bake for another 20 minutes until the loaves are golden brown.

Remove the loaves, test for readiness by tapping on the bottom of the loaves.  Do they sound hollow?  Yes, then they are ready; if not, set them back in the oven for 5 minutes and test them again.

Cool on a rack and wait until they have cooled somewhat before slicing.

Chocolate Zucchini Bread for Your Valentine

If your Valentine loves to start the day with chocolate, bake this quick bread for Monday morning.  Recipe makes two loaves.

Ingredients:

3 eggs
3/4 cup oil
1 1/2 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
3 cups flour (you can use 1 1/2 cups each whole wheat and unbleached white flour)
1/4 cup cocoa powder (or carob powder if chocolate seems a little too much for breakfast)
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups grated zucchini

Pre-heat the oven to 350 degrees F.  Beat together the eggs, oil, sugar, and extracts in a large bowl.  Add the cocoa powder or carob powder, flour, baking soda, baking powder and mix thoroughly.  Add the grated zucchini and blend in completely.  Grease two loaf pans.  Divide the mixture evenly between the two loaf pans.  Bake at 350 degrees for one hour.  Serve with nutella, cream cheese, or chocolate syrup!

Easiest French Bread

Following the theme and easy technique, this is a converted recipe for French baguette.  Instead of a long loaf, it produces an irregular shape but a nice, thick crust and light, moist interior.  It stands up well to butter or jam, and is perfect just by itself.

Seems like just about any bread recipe can be made simply, without much kneading, by letting it rise a long time and baking it in a super-hot covered crock or cast-iron pot.

Easiest Bread in the World!

This super-easy recipe is versatile, fuss-free, and delicious.  The basic recipe comes from "The Minimalist" column in the NY Times.  I'll bet that many a restaurant lets their bread dough rise overnight this way, then bakes it early in the afternoon so that there are always fresh, crusty loaves of bread ready for dinner.  The texture of bread baked this way is surprisingly light and airy on the inside, with a very substantial crust on the outside.  The most surprising part of this bread-baking technique is use of a covered cast iron pot, which keeps the moisture in the bread, and then you uncover it for the last part of the baking to form the thick, golden crust.  My recipe is a variation of the original.

Easiest Rye Bread in the World

1 1/2 cups water
¼ teaspoon instant yeast
2 cups unbleached white flour
1 cup coarse rye flour
1 1/2 tablespoons caraway seeds
1 teaspoons salt
1. In a large bowl combine  the water and yeast, and let it bud.  Add the caraway seeds, then the flour, one cup at a time, blending well after each addition.  Then add the salt and blend well.
2. Cover bowl the bowl with a tight fitting plate or plastic wrap.  Let it rise for 12- 18 hours at room temperature.  The dough will look like a sticky sponge, with lots of air holes.
3. Spoon the dough onto a lightly floured surface and knead it slightly, then fold it over onto itself, twice.  Place it on a floured cookie sheet and let it rise until about doubled, which may take another hour or two.
4. At least a half-hour before dough is ready, put a heavy cast-iron pot, covered, in the oven and heat to 450 degrees.  Place the dough into the pot very carefully as it is extremely hot.  Cover the pot, place it back in the oven, and bake 30 minutes.  Remove the lid and bake for another 20 minutes until the crust is well developed.
5. Remove the fully baked bread from the pot and set it on a rack to cool.  Then slice and enjoy!