(365 Chances) #6: No Knead Bread

Let me tell you what, not much is better for the soul than fresh homemade bread, a new thermos full of hot coffee, a night out bowling with friends (and breaking 100 points [pins?] in the first six frames!), and a day working from home. 

My plans today are to get my hair trimmed finally and write, write, write. And when I can't write anymore, I'm going to sew a cover for my Kindle. Thursdays have become my most favorite Mel-time days. As has become custom, I'm working from Jenna's house because my Internet stinks and I want to take full advantage of my remote working capabilities. It also gets me up and out of pajamas and into working mode. I packed coffee and lunch: PB&J on homemade bread (!!!) and crackers and edamame hummus (go get it from Trader Joe's right now). 

If you're interested, here's the super simple recipe for no knead bread (pictured above):

You will need:

3 cups bread flour

1 tsp table salt

1/4 tsp dry active yeast

1 1/2 cups warm water

Time

Extra flour for dusting

A cotton towel, not terrycloth (or in my case, an old t-shirt I didn't mind parting with)

What you will do:

The night before...Combine the dry ingredients in a medium bowl. Mix in the warm water with a wooden spoon until combined. Cover tightly with plastic wrap and let sit for 12 to 20 hours. (I usually do this step the night before I want to eat the bread. It takes about five minutes.)

The day of...Turn the dough out onto a floured surface. (The dough will want to stick to the bowl, but will peel easily off of it with a little help.) Fold the edges of the dough over on itself with either A) wet hands or B) a plastic spoon. Now dust your towel and place in the pot you plan to cook your bread in. (Note: Don't use terrycloth, as the little fibers will stick to your dough. I used an old t-shirt because all we have are terrycloth towels.) Cover with the towel and let sit for two hours. (Confession: I've never let this sit for the full two hours, because I'm antsy to get cooking and eating. I usually let it sit for an hour, then let it hang out in the oven while it's preheating...)

Now preheat your oven to 450 degrees. Bake the bread covered for 30 minutes. Then uncover and bake for 15 to 20 minutes. The temperature inside should be about 210 degrees. 

Cut and slather with butter or Nutella! 

(365 Chances) #1: Tomato & Rosemary Focaccia

Full disclosure: I started another blog. I even posted a photo on it, and started writing my first post. Then, as I started customizing the template, I realized that it looked strangely similar to this very blog. I guess I'm not immune to New Year Fever, to new beginnings, clean slates, fresh starts, etc. But one of my goals for this year is to exercise perseverance, to put in the time that doing what I want and getting better at what I do takes. I am easily distracted and discouraged, so this is the year of focusing, of figuring out, of improving. I'm afraid that I'll become a "jack of all trades, master of none," so this is the year of mastery, for better or worse. Even if I never own a bakery, I still love the craft of it, the art and silence, the intimacy with food, the generous rewards of breaking a bread that I have made.

My other blog, it was called 365 Chances, because what is a year if not that? 365 chances to invent, to discover, to do, do, do. To read and write letters, to share and commune. There are so many things this year can be, so many chances.

The first chance I've taken is to start making my own bread. Inspired by Emma's goal to bake a loaf of bread a week, I've decided to get a jumpstart on my dream of owning my own bakery by learning the trade of breadmaking. I have to say, my first attempt was a hit. Here she is:

This recipe is from Vegetarian Bible:


Tomato & Rosemary Focaccia 


You'll need
4 1/2 cups bread flour
1 1/2 tsp salt
1 1/2 tsp active dry yeast
2 tbsp chopped fresh rosemary, extra for garnish
6 tbsp extra virgin olive oil
1 1/4 cups lukewarm water
6 oven-dried tomato halves
1 tsp sea salt


 Do this
Sift together the flour and salt, then stir in yeast and rosemary. Make a well in the center and pour in 4 tbsp of the olive oil; mix quickly. Stir the lukewarm water in slowly. Turn onto a lightly floured counter and knead for 2 minutes.

Now brush a bowl with oil. Shape the dough into a ball, put it in the bowl, and cover with a damp dish towel. Let rise in a warm place for 2 hours.

Brush a cookie sheet with oil. Turn the dough onto a lightly floured counter and punch with your fist, then knead for one minute. Put the dough onto the cookie sheet, cover with a damp dish towel, and let rise for an hour.

Preheat the oven to 475 degrees. Cut the tomatoes in half. Whisk the remaining oil with a little water in the bowl; dip your fingers into it and poke dimples into the dough. Place the tomato halves into the dimples, drizzle with remaining oil mixture, and sprinkle with sea salt and rosemary sprigs.

Lower the oven temperature to 425 degrees and bake the bread for 20 minutes.

And then sit down and eat warm bread that you just made.