Monthly Archives: April 2011

Artisan bread

I don’t know why they call it artisan bread, but it seems it’s the rage. We often buy HEB’s artisan bread. It comes frozen. You just thaw it out and bake it. Very nice.

Herbed artisan bread.

Last week one of my co-workers told me about making a pot of artisan bread. It takes 18 to 24 hours to make. A pot? That long? Really? But really making the bread is easy, so long as you have a big bowl and a good dutch oven that is oven safe.

We made two loaves, one with the herbs and one without. I think I might do a little improve on the recipe the second time I make it. See my notes in orange.

No-Knead Artisan Style Bread

By: Jewissa

Prep Time:
15 minutes

Cook Time:
45 Min

Ready In:
24 hours 45 minutes

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon active dry yeast
  • 2 teaspoons salt
  • 1 2/3 cups warm water (110 degrees F/45 degrees C)
  • 1 teaspoon chopped fresh rosemary (optional)
  • 1 teaspoon chopped fresh thyme (optional) 1 teaspoon chopped fresh sage (optional)

Directions

  1. Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. (I used rosemary and thyme as we don’t have fresh sage in our herb garden.) The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours. (Next time I will mix the yeast with the hot water first, just to make sure it all dissolves.)
  2. Preheat an oven to 450 degrees F (230 degrees C). Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat.
  3. Carefully remove the hot baking dish from the oven. Remove the lid and gently turn the dough ball into the ungreased baking dish, seam-side up; shake the dish so the dough is more evenly distributed. (It says ungreased but next time I’m going to add just a small coating of olive oil just to make the bread come out of the pan easier. As well, I formed the dough in a loaf shape and I think that worked a bit better than a bit round ball of bread.)
  4. Cover and bake for 30 minutes. Remove the lid and bake until the crust is golden brown, 15 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing.

Chick-a-dees!

For the basket handles, I used Sour Patch straws rather than pipe cleaners.

For the first time in since they were born, neither daughter was home for Easter. I might have been sad but Older Daughter was in Rome on vacation and having a great time, and Younger Daughter was in So Cal with her boyfriend’s parents hosting several fun events.
So, for the first time in 25 years, we didn’t color Easter eggs, we didn’t assemble baskets full of goodies for the girls, and, of course, Sweet Husband and myself were together and alone in the Empty Nest.
Also a tradition every year is Easter Basket cupcakes. That tradition I didn’t fore-go because we were invited to some friends’ house on Saturday night and their grandchildren would be there. So I made my traditional Easter Basket cupcakes, and I made some Chick-a-dee cupcakes too. They were a hit. I found the Chick cupcake idea on the Betty Crocker website. You just color the icing yellow and then shake a bit of coconut with a few drops of yellow food color in a ZipLoc baggie. The eyes are chocolate chips and the nose is a little triangle of orange slice candy (of which I ate several).

On Easter Sunday, Sweet Husband and I went to church and the sanctuary was so crowded that we had to sit apart. Another first. But it was okay because the music was wonderful and the sermon was the story of when the resurrected Jesus appeared by the sea to several of the disciples who fished from a boat. After bringing the boat in Jesus hosted a breakfast for them, grilling fish and bread on the beach.

Coconut colored yellow with chocolate chip eyes and sugared orange slice beaks.

I sent the girls a text of the photo of the Chick Cupcakes with a note: I miss my Chicks this Easter!