Tag Archives: bread

Homemade Artisan Bread

Artisan Bread

I think making homemade bread is some sort of secret in the bakers world. I’m a self proclaimed non-baker. I cook, but any time flour gets mixed in I get lost. I have proven this theory by making a dynamite flourless chocolate cake.  However, I have recently discovered that making break is not that hard. In fact, it’s rather easy.  So easy that I would say that bread machines are a bigger scam than that Nigerian princess who has been emailing you.

The ability to crank out delicious crusty loaves will seriously change your life. Normally, I am all about making dough in my mixer, but this recipe is actually no knead! That’s right, your hands will rest easy. The hardest part is waiting for it to rise!

Ingredients:

3 Cups All Purpose Flour

2 Teaspoons Salt

1/2 teaspoon active dry yeast

1 1/2 cups warm water

Method: In a large bowl, stir together the flour, salt and yeast. Slowly stir in water using a wooden spoon until the mixture forms a shaggy-like dough. Make sure to not overwork the dough.  This is a no knead recipe. Cover the bowl tightly with plastic wrap and let rise for 8 – 24 hours in room temperature.

When dough is ready, preheat your oven to 450 degrees F. Place a dutch oven into the preheated oven for 30 minutes to “warm” up.  While preheating, place dough onto a well floured surface and begin to shape dough into a ball.  I scored the dough with a knife to create a criss cross shape. Cover the dough with a damp towel and let rest.  Once the oven is preheated and the dutch oven has warmed, place the bread dough into the dutch oven. Cover and bake for 30 minutes.  Remove cover and bake for an additional 15 minutes more.

*This recipe was adapted from The Comfort of Cooking

Enjoy 🙂

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Artichoke and Green Olive Tapenade

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Did I just upload a recipe for olive tapenade last week? Yes. Did I find a new an improved recipe roughly ten minutes later? Yes. So here is is. 

This recipe is adapted from the fabulous Smitten Kitchen

Here is the lineup. This recipe features green olives, lemon, garlic, capers, and of course, artichokes (which will come later).ImageOpen up a can of artichoke hearts.

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Combine the artichoke hearts, olives, olive oil, lemon, garlic and capers into a food processor and pulse until the mixture is chunky yet well mixed. 

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Slice 1 – 1 1/2 inch thick pieces from a baguette.  Toast in a 400 degree oven for 6-7 minutes. 

ImageSpread the tapenade on the toasted bread and serve immediately! 

Ingredients:

1 cup green pitted olives

1 tbs capers

14oz can of artichoke hearts

3 garlic cloves

1 tbs lemon juice

1/4 cup olive oil

 

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Garlic, Tomato, and Rosemary Focaccia Bread

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Bread recipes intimidate me.  Too much rolling, too much rising, too much work.  BUT this recipe is so easy and delicious!  Give it a try. 

Ingredients: 

1/2 cup olive oil

3 garlic cloves

2 tbs fresh rosemary

2 tbs fresh oregano

2 tbs fresh thyme

1 tbs red pepper flakes

Salt Salt (to taste)

Pepper (to taste)

1 cup warm water

1 package of yeast ( 2 1/4 teaspoons)

2 1/2 cups all purpose flour

1/2 tsp honey

6 cherry tomatoes 

Method: 

In a medium sauce pan combine olive oil, fresh herbs, and garlic and cook over medium heat until fragrant. 

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In a small bowl combine warm water, honey, and yeast.  Let sit for five minutes until foamy.  Combine 1 1/2 cups of flour and yeast mixture in a large bowl.  Stir until combined.  Add the remaining flour and 1/4 cup of the olive oil/herbs mixture and stir until the dough is completely combined into a large ball. 

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ImageKnead the dough ten to fifteen times until smooth.  Gather the dough into a bowl and place in a well-greased bowl.  Cover with a damp cloth or saran wrap and let the dough rise for about an hour. 

ImagePreheat the over to 450.  Spread out the dough onto a heavily oiled 9 by 13 baking sheet.  Top with the remaining oil mixture, red pepper flakes, and salt and pepper.  I added cherry tomatoes to the top but it is completely optional.  You can get creative at this point using sun-dried tomatoes, or goat cheese.  Anything of your choice can work.  Well maybe not….chocolate. 

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Bake in an oven for 15-20 minutes until the bread is crispy and golden brown. 

ImageCut the bread evenly into square pieces. 

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Roasted Red Pepper Panzanella

I’m not a glutton, I am an explorer of food. — Erma Bombeck

ImageThis dish is bursting with flavor, luscious, and the perfect way to kiss the last days of Summer goodbye.   Salami, red pepper, mozzarella, and bread…what is not to love?

Toss three red pepper in their full form with 2 tbsp olive oil and salt and pepper.  Broil, turning occasionally.  The secret to roasting the red peppers is to charr the skin until it is black and blistering all over.  This should take 10-12 minutes.

ImageMy smoke alarm went off three times during this process which was awkward….Be warned.

Transfer peppers to a large bowl and cover with plastic wrap.  Now normally I would skip this step because it sounds pointless but it really does help the peppers to soften up and loosen the skins.   Preheat the oven to 400 degrees.

Meanwhile, peel and seed the peppers and cut into small strips.  I found the peels to come off relatively easy but don’t worry if a little bit stays on.  Consider it texture.  Toss the pepper strips with diced red onion, 4tbsp olive oil, red pepper flakes, garlic, and fresh oregano and fresh thyme.  At this point your home will start to smell like Whole Foods…its weird.

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Grab a good loaf of bread.  This is great if you have an old crusty loaf hanging around.  I picked up a loaf at whole foods which worked perfectly.  Cut the loaf in half and break it up into small crouton sized pieces onto a baking sheet.  Drizzle with olive oil and sprinkle salt and pepper.  Bake for 10-15 minutes tossing occasionally.  The bread should be crispy and browned on the edges.

ImageSlice up any form of spicy salumi (soppressata, genovese, chorizo). Toss pepper mixture with the bread and let it sit for ten minutes until the bread becomes soft.  It will soak up the dressing of the peppers.  Add the salumi and mozzarella to the peppers and arrange on a platter. ImageIngredients

3 large bell peppers

8 tbsp olive oil

Salt and Pepper

2 Garlic Cloves

2 Tbsp. fresh oregano

2 Tbsp. fresh thyme

1/2 loaf bread

1 oz. spicy salumi

4 oz. fresh mozzarella

This recipe is adapted from Bon Appétit

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