Then bake and enjoy! No harder than cracking open a tube of bread with questionable ingredients, and worlds healthier. Shape it into a ball and let it rise for at least half an hour, but an hour is great if you have the time. Now go bread crazy! I use the dough for pizza, for crusty bread, for buttery dinner rolls, for hamburger buns, even monkey bread! Maybe some barbecue chicken pizza? Dust a little flour on a corner of your chilled dough and pull off a piece as big as you need. After two hours at room temperature, move it to the fridge to chill. Put it in a container that’s not quite airtight: this 14 cup produce container with the insert removed is perfect for a half portion of the recipe, and is designed to let produce breathe a bit, so it’s become my designated dough container. No kneading - you just want everything to be well combined. Mix all that together with a dough whisk, a wooden spoon, a mixer, or whatever. *If you’ve been straining yogurt and have some whey left you can use whey in place of water - a great way to add some protein and a little sourdough-like tang to the bread. I do this because only The Yankee and I will eat it (The Kiddo not so much), and I don’t want any to go to waste: If you’re not sure you’ll use it all in two weeks, you can make a half portion of the recipe. It takes five minutes to mix it up, and keeps for two weeks. This is such an easy solution that it’s almost ridiculous: keep dough in the fridge. Wish you could serve homemade yeast rolls to the family for supper tonight without calling on Sister Shubert? Done. Have you ever wished you could have really good homemade pizza at home but didn’t want to knead bread forever, and didn’t start no-knead pizza dough the night before? No problem. Have you ever looked at the clock and realized it’s 5:00 and you were going to make a loaf of crusty bread for supper but now it’s too late? Never again. A couple months ago I bought the book Artisan Bread in Five Minutes a Day.
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