(no subject)

[serenecooking]

Another batch of Struan is rising (triple-loaf batch, but this time I may make 2 bigger loaves from it). Struan isn't vegan, so I also have some onion bread in the dough cycle of the bread machine, and I'm going to make rolls out of that (both for someotherguy's hot dogs and my own uses). I am so happy that I can make bread now. I think I'll go toss some NYT dough in to rise, too, so we can have bread at Craft Night tomorrow.

Comments

[dibranchia.livejournal.com]

I remember reading about Struan.... in Laurel's Bread book I think? I haven't tried it yet...but it has interested me. I can't knead anything anymore, can it be done in a mixer?

Onion bread...*drool* ;) One of the reasons I don't make a lot of bread is because that's a big weakness of mine. Not desserts, not sweets...bread.

What is NYT bread?

[serenejournal.livejournal.com]

I love your usericon!

Struan is a recipe I got out of the Brother Juniper bread book. I think it's also online in several places. I do it entirely in the mixer -- I don't really have the wrist strength for 15 minutes of hard kneading, and I hate having to clean up the counters after a kneading session.

I like bread a lot, and I eat a lot of it. That's a good thing. :-) I save SO SO SO much money making my own, too.

NYT bread is this new craze (no-knead bread) that's sweeping the 'net. Every list I'm on, people are trying it. I've done probably a dozen loaves, and they all come out great. You have to buy the archived article now at the NYTimes site, so I'm posting the recipe here. I'll do it in the next reply, because it's long.

[serenejournal.livejournal.com]

Recipe: No-Knead Bread

Adapted from Jim Lahey, Sullivan Street Bakery

3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
Cornmeal or wheat bran as needed.

In a large bowl combine flour, yeast and salt. Add 1 1/2 cups water,
and stir until blended; dough will be shaggy and sticky. Cover bowl
with plastic wrap. Let dough rest at least 12 hours, preferably about
18, at warm room temperature, about 70 degrees.

Dough is ready when its surface is dotted with bubbles. Lightly
flour a work surface and place dough on it; sprinkle it with a little
more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

Using just enough flour to keep dough from sticking to work surface
or to your fingers, gently and quickly shape dough into a ball.
Generously coat a cotton towel (not terry cloth) with flour, wheat bran
or cornmeal; put dough seam side down on towel and dust with more
flour, bran or cornmeal. Cover with another cotton towel and let rise
for about 2 hours. When it is ready, dough will be more than double in
size and will not readily spring back when poked with a finger.

At least a half-hour before dough is ready, heat oven to 450
degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel,
Pyrex or ceramic) in oven as it heats. When dough is ready, carefully
remove pot from oven. Slide your hand under towel and turn dough over
into pot, seam side up; it may look like a mess, but that is O.K. Shake
pan once or twice if dough is unevenly distributed; it will straighten
out as it bakes. Cover with lid and bake 30 minutes, then remove lid
and bake another 15 to 30 minutes, until loaf is beautifully browned.
Cool on a rack.

Yield: One 1 1/2-pound loaf.