Subj : Freezer Friendly - 20
To   : All
From : Dave Drum
Date : Sun Sep 18 2022 10:47:58

Homemade bread is balm for the weary soul. Bake up a loaf or two of Jim
LaheygCOs famous no-knead bread, then do as Emily Weinstein does: Slice,
then toss into a plastic resealable bag and freeze. Whenever they want a
piece of perfect toast, all they have to do is pop it into the toaster.
(You could also reserve half for them to eat fresh with the pot of soup
yougCOre bringing and slice and freeze the other half. Do you!)

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: No-Knead Bread
Categories: Five, Breads
     Yield: 1 Loaf

 3 1/3 c  (430 g) A-P or bread flour;
          - more for dusting
   1/4 ts (1 g) instant yeast
     2 ts (8 g) kosher salt
          Cornmeal or wheat bran; as
          - needed

 In a large bowl combine flour, yeast and salt. Add 1++
 cups/345 grams 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, set oven @
 450+|F/232+|C.

 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.

 Recipe from: Jim Lahey

 Adapted by: Mark Bittman

 Yield: One 1 1/2 pound loaf

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

MMMMM

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