Homemade Dutch Oven

I enjoy baking fresh bread at and admittedly do less in the summer months.

But, now that cooler weather is arriving, a return to home baking is coming not only in the form of bread, but also popovers, pizza, muffins and more. 

Baking is true comfort, not only does it provide me with a sense of accomplishment, but we get to eat the results. There's nothing quite like fresh-baked bread with butter or enjoyed with a meal.

Years ago, I owned a bread machine (long gone) and also have used a cast iron Dutch oven. But, there's nothing more needed than loaf pans and metal binder clips to bake an easy, no-knead, quick-rising bread. 

The recipe is mixed in a single bowl and baked in a homemade dutch oven created from two 9x5-inch loaf pans and two metal binder clips. 

Other things needed are a plastic mixing spoon, spatula, salt, instant yeast, bread flour, water, glass bowl, measuring cup, sesame seeds (optional):

• 12 oz warm water
• 1 tsp instant yeast
• 1-1/2 tsp salt
• 3 C bread flour
• sesame seeds (optional)

Turn on the hot water, when it gets warm, rinse a glass bowl then dry. Fill the measuring cup with 14 oz warm water (105°F to 110°F) and pour into bowl.

Sprinkle instant yeast on top of the water, add salt, stir to combine. Add bread flour by dropping it along the side of the bowl so it doesn't splash.

Stir to combine using the spoon handle, scrape bowl along the sides to bring the flour into the center of bowl. Scrape the bowl side with the spatula.

Tumble the dough with the spoon handle to thoroughly mix wet and dry dough. The dough will be what's called a shaggy dough.

Cover the dough bowl with plastic wrap and place it in a warm spot to rise. Hint: an oven with the door closed and the light turned on is a perfect proofing spot.

Proof for 1-1/2 hours, after this time the dough should have doubled.

Spray the two loaf pans with a non-stick spray.

Use the spoon handle to pull and de-gas the dough, scrape the bowl sides with a spatula. Sprinkle some flour on the dough and roll to coat. Sprinkle 2 TBSP of sesame seeds (optional) on top of the wet dough. 

Pour the dough into the prepared pan. There's no need to shape the dough to the pan as it will expand with the second rise. 

Place the second loaf pan on top, secure the ends with two binder clips. Keep pans clipped together and proof 30 minutes for second rise.

Before the end of the second rise, move an oven rack to the lower third position and preheat to 400℉.

Bake 35 minutes at 400℉ with the top pan on. Carefully remove the clips and top pan using oven proof gloves. Bake for 5-10 minutes to finish the crust.

Remove from pan and cool completely on rack before cutting and enjoying homemade bread.

Recipe courtesy of Steve Gamelin who hosts a YouTube channel, artisanbreadwithsteve.

Easy Peasant Bread

When Jesus was tempted by the devil to turn stones into bread, he was said to have answered that man cannot live by bread alone.

March nor'easter view from LR window

That may certainly be true. We don't disagree, but freshly baked bread is so good alone, even better with a cup of home made soup. 

Both were enjoyed here last week during a winter nor'easter. In Nashua, NH, a snow emergency was declared when up to 12 inches were expected, actual totals were less, up to 9 inches. 

We had planned to leave on a road trip to Norwich, VT, last Tuesday morning and called to reschedule to find out while snowing heavily in NH, it was raining in VT. That reminded me of the 1954 film, White Christmas when this quartet on a train ride to VT sang about snow, only to find none on their arrival. 

This latest storm came after a one just two weeks ago when we drove to North Conway, NH, for a meet-up with friends from NJ. It snowed on our way there and during our 3-day stay. We were not ready for a repeat travel event. The roads were treacherous enough then.

Alexandra Stafford bread book

Now, without further delay, here's bread making, and this recipe is for Peasant Bread, a hands-off, no knead bread. It was the perfect weather day for chicken soup too.

It's not the first time I've made this bread recipe found online a couple at the website, Alexandra’s Kitchen, hosted by Alexandra Stafford. Since then, I also bought her cookbook, Bread Toast Crumbs, which includes the recipe and more, just as easy.

Here's how the Peasant bread recipe differs from other no knead variations: It uses oven-safe (Pyrex) bowls, there's no preheating a cast iron pan (like for some artisan bread recipes) and rise time is faster. 

Start to end it takes about 3 hours and the golden, crisp loaves look wonderful without tasting, but eating is highly recommended. This bread is delicious and moist with a buttery crust crumb. After the basic recipe is mastered, it can be applied to other recipes.

Essentials: flour, yeast, salt, sugar, water, butter, mixing bowl, two 1-qt oven-safe glass bowls 

Peasant Bread Recipe (Alexandra Stafford)

4 C unbleached all-purpose flour 

2 tsp kosher salt

2 C lukewarm water *

2 tsp sugar

2 tsp instant yeast - whisked into flour without proofing

2 TBSP butter (about) room temperature to grease baking bowls

* Lukewarm water temp is 105℉ to 115℉, one that you can comfortably put your hands in. However, adding mixing one part room temperature water and two parts boiling water is also recommended to create lukewarm water. Ms. Stafford's method: mix 1⁄2 cup of boiling water with 1-1/2 cups of cold water; this ratio of hot to cold water will be the perfect temperature. 

Peasant bread dough mixed

Whisk together flour, salt, sugar, instant yeast, add lukewarm water. Mix until flour is absorbed and there's a sticky dough ball. 

Cover bowl with plastic wrap or a tea towel. Set aside in a warm spot* to rise for 1-1/2 to 2 hours.  (In the winter or if the bread is rising in a cool place, it could take up to 2 hours.) 

* From the recipe, how to create a slightly warm spot for bread to rise in: Turn the oven on at any temperature (like 350℉) for one minute, then turn off and let the oven preheat for 1 minute to create a slightly warm environment for the bread to rise.

Grease 2 oven-safe bowls (1-qt Pyrex or similar) generously with butter. Using two forks, punch down the dough, scraping from the sides of the bowl. As you scrape it down try to turn the dough up onto itself to loosen entirely from the sides of the bowl, and make sure it's punched down. This was challenging, but it got done.

1-quart Pyrex bowls and butter

Then, using the forks, divide the dough into two equal portions, start from the center and work out, pulling the dough apart with the forks. Scoop each half into the butter prepared bowls. 

This can be very messy — It's recommended to scoop it up fast and drop it in the bowls all at once, but this dough is very wet and slippery. Using small forks or ones with short tines can make it easier according to the recipe. Another suggestion was to butter your hand to try and separate the dough. 

Let dough rise for 20 to 30 minutes on countertop near or on top of oven do not do warm-oven trick and do not cover bowls for second rise; 20 minutes in this spot usually is enough.

Preheat oven to 425℉ before second rise is done. Bake for 15 minutes then reduce heat to 375℉ and bake 15 to 17 minutes longer. 

Baked peasant bread cooling on rack

Remove from oven and turn loaves onto cooling rack. If the bowls have been well buttered, both loaves fall out easily. If loaves look too pale and soft when turned onto the rack, return to the oven without the bowls and bake 5 minutes longer. 

If you can resist let breads cool for 10 minutes before cutting — until fully cooled 😋.

It's so good when just baked or toasted the next day for breakfast; also works great for grilled cheese sandwiches and garlic bread.

Storing Leftover Bread

Eating freshly baked bread is hard to resistant, but there were leftovers. According to Ms. Stafford, the best method to store the bread at room temperature for 3-4 days is in a ziplock bag. She said that no other option kept it better than this method. A ziplock bag won't prevent the crust from turning soft, so reheat day-old bread in a toaster for slices at breakfast. Reheat half or quarter loaves for 15 to 20 minutes in the oven at 350ºF for dinner.

To keep bread longer, slice after cooling, then transfer slices to a ziplock bag and freeze. 

Perfect Together - Soup & Bread

Baby, it's cold outside — really, really cold (but this is winter) — perfect time for soup and bread.

How cold?  Single digits to below 0 in many Northeast states after a weekend snow storm; this week some Southern states are covered in snow.

Perfect weather for homemade soup and fresh-baked bread. And, the easier both recipes are to prepare, the better I like them — and if you do too, then you might like this combo as much as we did.

The soup recipe was easy and started with package of Hurst's Beans 15 Bean Soup®. The package has instructions for stove top cooking, but an online search gave instructions for crock pot/slow cooker preparation. 

All that's needed aside from the dried beans package is a 15 oz can of tomatoes, 1 large onion, a garlic glove, chili powder, juice of a lemon (bottled works fine). You can add chicken or ham; my choice was cut-up chunks of ham

Instead of cutting and pasting into this post, just follow this link for the crock pot instructions. FYI, the bean cooking time did take longer than listed on the website. I used the high setting for at least 2 hours. But the results were a delicious soup.

Nothing goes better with a bowl of soup than some fresh-baked bread, but as neither Grenville or I wanted to go out, I searched for an easy recipe online . . . the easier the better, and one that was also a no-knead bread meant I had struck gold!

Yes, I know the bread on the left looks so much nicer than its counterpart on the right. I did not have two 1-quart bowls, so used 1 and 1.5 quart sizes; the larger bowl had the nicer looking bread.

What makes this recipe from Alexandra's Kitchen so special is explained on the website' here's some highlights: the recipe can be started a few hours ahead of when fresh bread is needed, it bakes in buttered Pyerx® glass bowls that don't require preheating, and baking time is under 45 minutes and don't forget, it's a "no-knead" recipe (definitely a "keeper"). 

Here's a cut version of the smaller (less pretty) loaf.

It was delicious with a wonderful crust. It was a perfect accompaniment for the bean soup for last night's meal. 

The Alexandra's Kitchen website has all the information you need: instructions, videos, and the option to print the recipe for My Mother’s Peasant Bread: The Best Easiest Bread You Will Ever Make and you will not be disappointed. As noted in the recipe and I can verify, this is a very wet dough which was somewhat challenging to get into the bowls. 

While you're on her website, check out some of the other recipes. I know that more will find their way to our dinner table.

Atomic Bread ?

Or as Grenville declared, it’s the bread that will make you run faster, jump high, and glow in the dark.


After my less-than-successful first attempt at making homemade wheat bread earlier this week, this second time was MUCH better. It looks a bit unusual since it rose higher than the bread machine basket — It tasted better than it looks, so unlike the earlier “brick bread” which the birds enjoyed today.

What happened?

On my disastrous first try shown here, I let the bread machine knead the dough, then, removed it to finish its rise, and baked it in a loaf pan. It never doubled as expected.
This time, the process was completed IN the bread machine from kneading to baking, AND using a different recipe, which most likely also helped (a LOT) and there was that difference in looks, texture AND taste.

There were recipe changes too:  I did NOT use all whole wheat flour (as the previous recipe called for). This time, I cut the King Arthur Whole Wheat Flour with King Arthur All Purpose White Flour, which claims to have a higher gluten content then other all-purpose flours. And, instead of just water, combined an equal amount of orange juice. Less salt was used as well and unsalted butter instead of cooking oil.

THANKS to fellow bloggers who offered encouragement, especially veteran bread bakers, Lois (From Lois’ Hands) Christer (The Cottage by the Crane Lake Part Two)  and Steve (Out on the Prairie). Several folks commented that they had never tried bread making, like myself, until now. But, the bread machine certainly makes this an easier process — especially when everything works right. But, as it’s not the same as a fresh oven-baked loaf of bread, I’ll give that another try soon.

This Welbilt bread machine was a thrift store find 2 years ago. While many need a good cleaning, this one was very clean as in hardly (if ever) used. It sold for the bargain price of $5 and included the original user manual (another rarity). At that time, other bread machines were being sold in local thrift stores. Lately I haven’t seen any, including at the thrift store where I volunteer. Maybe the economy and the rising cost of basics, like bread, has more folks baking at home?

IF you're interested in finding more about bread machine baking tips, this book is a great resource (another thrift store find). Also check out The King Arthur Flour website where there’s a wealth of bread making information and recipes. Here’s a few from Baking Tips and Ingredients for Bread Machines:

• Yeast likes to eat sugar, but doesn’t like salt. But, TOO much sugar in a recipe will slow down the yeast.
• Yeast likes an acidic environment; increase the dough’s acidity by  replacing some of the liquid with an acidic liquid: orange juice, lemon juice or vinegar.
• Use a good quality active dry or instant yeast.
• Don’t use artificial sugar substitutes; they don’t help the yeast.
• To make “successful” whole-grain breads in a bread machine “cut” grain flours with high-protein all-purpose or bread flour, to provide the gluten necessary for rising.
• Salt is a yeast inhibitor. Salt-free bread will rise quicker than bread with salt. Don’t use salt substitutes in the bread machine, they don’t work.
• Liquids activate the yeast and combine with gluten to form the elastic strands that help bread to rise. Too little liquid, results in a hard, dense, poorly risen loaf; the gluten is tough and unable to expand. Too much liquid, the loaf rises, then collapses; the gluten has expanded and thinned too much.
• Bread machine liquids include water, milk, buttermilk, yogurt, sour cream, soft fruits, liquid sweeteners, eggs, butter and vegetable oils, in either liquid or solid forms.

Chicken Soup and Fresh Bread

What a day!!!! We started off with heavy rain this morning, moved to a nice sunny day, and now to gathering clouds. BUT a bowl of Beatrice's Chicken Soup and some fresh baked bread can solve any problem. We are considering kidnapping Kaydaffy and force feeding him this combination, and thus solving his the problems. We would even let him bring that dippy tent he likes so much.

Enough of the International Diplomacy. My part in today's feast was only the bread. Yesterday Lois who writes From Lois' Hands had an interesting recipe for Wheat Bread. SOOO i copied it and today gave it a try. The only change i did was reverse the order of the ingredients going into our bread maker. NO I DID NOT bake the bread there, just let the machine do the initial mixing and kneading. I also didn’t use loaf pans, but then  i never do.This was really a nice easy recipe.

 

 

AND as usual Beatrice was right there as the loaf came out. Bread knife in right hand, spreader in the middle, and butter in the left. With enough Aloe her burnt finger tips will be OK by tomorrow morning.

As the butter melted on those first slices and entered my mouth it just melted away. Add in our afternoon coffee and it was a treat for Frogs and Penguinns…

SO our suggestion is visit Lois’ page and try some fresh home made wheat bread. You may never go back to the store bought.

Somthin’ From the Oven

Over the weekend we had a roast chicken. Since there were just the two of us we had left over's and of course the carcass. SOOOO yesterday in the nasty rainy sleety raw afternoon the Princess made some great Chicken Vegetable soup (I tried to press out a lump in one of the couch pillows). AND it was the perfect day for it. BUT what is hot home made soup without a loaf of hot homemade bread?????? 

When i was finally allowed into the kitchen, I was a little lazy and let the bread machine do the kneading and most of the rising. Then popped the dough out, rolled and stretched it into a loaf and popped it into the oven. This was our basic French rosemary bread.  Whats nice about this recipe is that you have enough for a few days.

Saturday morning I will make a Rustic Italian loaf since we have weekend guests who are bringing Spaghetti and Meatballs. I love guests who bring food. Maybe i will make a peach pie since we found 2 qts. of peaches from last season.

What to do on a snowy day?????

As the last post says, it’s ********SNOWING******** here on the Eastern Shore. Not everyone is as happy as we are but then again we are “those damn Yankees from up north”. So what is one to do as the snow accumulates, businesses close, and the clock reaches noon????? We decided to head to our favorite restaurant Annie's in Parksley Va. We like this place cause they like dragonflies, and the food is really good too!!!! Chef/owner Matt was ready for us with a great Thursday buffet (besides the regular menu). Today was my favorite, meatloaf, veggies, stewed tomatoes, and baked apples. Perfect comfort food for a cold snowy day. And they were all decorated for Christmas which made our stop just a little more special.

 

 

 

So what to do after lunch (besides a nap)???? Why not make a loaf of bread to go with the Butternut Squash soup for tonight’s dinner. Now I’m sure most of you have heard that baking is really a chemical reaction (a science i am not fond of nor good at). You have to measure the ingredients precisely, and add them at the proper time or there is no telling what will happen. I am a little lazy and use a bread machine for the whole process. Being a little late starting today and being a little rushed i sort of messed up on the sequence and timing of ingredients to add. If you have ever wondered what a nuclear reaction in a bread machine would look like, wonder no more.

While the top sort of resembles a mushroom cloud, i assure you that it was perfectly edible, even without butter. 

 

 

 

Removal from the machine required a slight tearing off of one edge (really yummy). But as i was struggling with the loaf (and grumbling a little) i happened to look out the window onto our patio and was treated to a wonderful sight.

Sorry, no fireside cocoa and cookies tonight.

Banana Bread Redux

Banana bread is fast becoming a favorite easy recipe because, Yes we have some bananas and overripe ones too in the F&P kitchen. And, just like meatloaf recipes, there are lots of banana bread recipes. A couple of weeks ago, I posted a "quick and easy" banana bread recipe, but Grenville, the F&P official taste tester, thought it needed to be moister, so here's an updated recipe. This one includes some things the earlier one didn't include: baking soda, yogurt (plain), and oil. If you don't like nuts, then skip them.

One more thing, we had LOTS of ripe bananas (6), so this doubled recipe makes 2 loaves. One to give away and one to keep because we had to taste sample one - it passed!

Banana Bread Redux (makes 2 loaves)
5-6 ripe bananas, well mashed
2 eggs, well beaten
1 1/2 tsp vanilla
1/4 C canola oil
2 C flour
1 1/4 C sugar
2 tsp salt
2 tsp baking soda
2 tsp baking powder

1 tsp cinnamon

1 tsp nutmeg

1 C plain low-fat yogurt

OPTIONAL: 1 C chopped nuts - any type: walnuts, pecans (your choice)

Preheat oven to 350°. Grease 2 loaf pans (8 ½ x 4 ½ x 2 ½ in.). Mash bananas, then add eggs, vanilla, oil and sugar. Stir together flour, baking soda, baking powder, salt, cinnamon, nutmeg. Add banana mixture - then add nuts and blend. Divide batter between loaf pans. Bake for 1 hour. Remove and cool on rack.

Going Bananas and Nuts

There they were just sitting in the fruit bowl – 3 slightly overripe bananas and I could almost taste them in a freshly baked loaf of bread. But, Grenville had just used the remaining milk on his cereal, so I had to find a recipe which did not use milk...here it is from The Fannie Farmer Cookbook.

Banana Nut Bread
3 ripe bananas, well mashed
2 eggs, well beaten
2 C flour
¾ C sugar
1 tsp salt
1 tsp baking soda
½ C chopped walnuts

Preheat oven to 350°. Grease a loaf pan (8 ½ x 4 ½ x 2 ½ in.). Mix bananas and eggs together in large bowl Stir in flour, sugar, salt and baking soda. Add walnuts and blend. Add batter to pan and bake for 1 hour. Remove and cool on rack.

F&P variation: Reduced sugar and added ½ C of homemade applesauce, also ½ tsp vanilla flavoring, and ¼ tsp cinnamon and nutmeg.

Delicious served warm or cooled with a cold glass of milk. (And the F&P kitchen smelled wonderful while it was baking)

Bread's Ready!!!!!!

Fresh bread is definitely one of life's joys. Some flour, water, yeast and you are on your way. This loaf will be for dinner tonight along with a chicken rice casserole. Some real comfort food on a snowy Saturday. A good day to rest and reflect on where you have been and where you hope to go.

Joy of Kneading - Bread Making

Kneading bread without using an electrical appliance is a great way to reduce tension, aggression, and stress. How else could you get to punch something without getting hurt? Today was my first try at bread making by hand and it was easy and fun and hopefully as delicious as it looks. The result will be sampled tonight with dinner.


Stir in large mixing bowl

2 C bread flour
1 tbsp sugar
1 pkg quick-rising active dry yeast
1 1/4 tsp salt

Add
1 C very warm water
2 tbsp melted butter
2 tbsp fresh rosemary

Mix by hand for 1 minute. Slowly add 1/4 cup at a time until dough is moist but not sticky.
3/4 to 1 C bread flour

Knead for 8-10 minutes by hand until dough is smooth and elastic. Transfer dough to oiled bowl and turn it over once to coat with oil. Cover bowl loosely with a towel or plastic wrap (oil first). Let rise in a warm place until doubled in volume. Note: rising time depends on temperature of the dough and the temperature where it's rising - at the F&P that's the furnace room.

When it's doubled in volume, punch it down using a balled fist. Let it rest for 10-15 minutes before baking. Preheat oven to 450. Lightly grease a cookie sheet and dust lightly with corn meal. Shape dough into a rounded ball (boulè). Mark and X in the center using a sharp knife. Brush top lightly with egg white if you like a browned crust.

Bake for 10 min. at 450 then lower temp to 350 and bake for added 30 min. (until bottom of bread sounds hollow when tapped). Remove to a rack and let cool completely before cutting (if you can wait that long).