In November we will have Brother Crockett come and speak to us. This will be a time to learn a bit more about the ancient temples and for us to focus our gratitude in having so many temples around us.
Please join us to learn more and as always,to enjoy one anothers company!
See you in November
Saturday, October 23, 2010
Thursday, October 21, 2010
Rustic-No Knead Bread
3 1/2 Cups of all purpose flour
1 1/2 to 2 tsp salt
1/4 tsp yeast
1 1/2 cups water
butter
sesame seeds
1. In a large bowl combine flour, yeast and salt. Mix ingredients to distribute evenly. Add water. Stir until incorporated; dough will be shaggy and sticky. Cover bowl and let rest for 12 hours. (when the surface of the dough is dotted with bubbles the dough is ready)
2. Place dough on a well floured work surface then gently press dough being careful not to pop any bubbles then sprinkle the dough with flour. fold dough.
3. Coat a second large bowl with butter. Sprinkle sesame seeds in oiled bowl. Place the dough seem side down in the bowl. Cover and let rise until more than double in size, and does not readily spring back when poiked with a finger. About 2 hours.
4. After about 1 1/2 hours, place a 6-8 quart heavy, covered pot (such as cast iron dutch oven, pyrex or stone) in the oven to preheat with the oven at 450 degrees. When the dough has fully risen, carefully remove hot pot from oven. Turn dough over into hot pot. Cover and back 30 minutes. Uncover and continue baking for additional 5 1o 10 minutes until golden brown. Cool on a wire rack. See variations of this recipe below:
The pumpernickel bread recipe is
1/4 c cocoa
1/4 c dried onions
1 1/2 Table spoon ground caraway seeds
1 1/2 Table spoon whole caraway seeds
1/2 c rye flour
add this to the original recipe (to the dry ingredients) and add enough extra water to form a ball.
Cinnamon white chocolate variation
1/4 c cinnamon chips
1/4 c white chocolate chips
a handfull of chopped nuts
add this to the dry ingredients. add just a little more water
1 1/2 to 2 tsp salt
1/4 tsp yeast
1 1/2 cups water
butter
sesame seeds
1. In a large bowl combine flour, yeast and salt. Mix ingredients to distribute evenly. Add water. Stir until incorporated; dough will be shaggy and sticky. Cover bowl and let rest for 12 hours. (when the surface of the dough is dotted with bubbles the dough is ready)
2. Place dough on a well floured work surface then gently press dough being careful not to pop any bubbles then sprinkle the dough with flour. fold dough.
3. Coat a second large bowl with butter. Sprinkle sesame seeds in oiled bowl. Place the dough seem side down in the bowl. Cover and let rise until more than double in size, and does not readily spring back when poiked with a finger. About 2 hours.
4. After about 1 1/2 hours, place a 6-8 quart heavy, covered pot (such as cast iron dutch oven, pyrex or stone) in the oven to preheat with the oven at 450 degrees. When the dough has fully risen, carefully remove hot pot from oven. Turn dough over into hot pot. Cover and back 30 minutes. Uncover and continue baking for additional 5 1o 10 minutes until golden brown. Cool on a wire rack. See variations of this recipe below:
The pumpernickel bread recipe is
1/4 c cocoa
1/4 c dried onions
1 1/2 Table spoon ground caraway seeds
1 1/2 Table spoon whole caraway seeds
1/2 c rye flour
add this to the original recipe (to the dry ingredients) and add enough extra water to form a ball.
Cinnamon white chocolate variation
1/4 c cinnamon chips
1/4 c white chocolate chips
a handfull of chopped nuts
add this to the dry ingredients. add just a little more water
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