Cheryl --- another easy bread recipe

[Dutchie]

I tried that no-knead recipe you posted. Loved the bread but found the prep a bit involved .... with the 18 hr wait time.

Found this book:

http://www.amazon.com/s/ref=nb_sb_ss_i_ ... isan+Bread

I have had it for a while and found it in a box of books I brough back from MA. You can get it on Amazon new or used.

You can make a whole batch of dough in about 5 minutes and keep it for a week or so in the fridge. Or you can freeze it in 1 lb portions and just defrost it in the fridge overnight.

I made the dough last night before bed by mixing, with a wooden spoon, 3 cups of water with 1.5 tbs salt and 1.5 tbs yeast and 6.5 cups of flour. It was mixed in 2 minutes. Stuck it in a pan with a loose lid in the fridge.

This morning I cut off a 1 lb piece (about the size of a grapefruit) cloaked it, placed it on a pizza peel and let it sit for 40 minutes. Am in the oven pre-heat stage. Will see if I can post a picture when it is done.

So far it seems to be a LOT less involved.

[Kayla]

This sounds like my kind of bread recipe!!! Can't wait to hear if it turns out well.

I'd love to make all our bread instead of buying that yucky store bought stuff, but don't very often due to the time involvement.
Is this recipe for white bread? I wonder if it would work as well for whole wheat, or even half and half?

[Irene texas]

I need a interrupter, I am down here in Cajon country and don't understand 1.5 Tbles of salt. Is that 1 1/2 Tbls? 6.5 cups of flour, is that 6 1/2 cups of flour. And what is cloaking it? And what is a pizza peel? Oh yes the same question for the yeast. Can you put a egg in it for vitamins.
Irene

[Unk]

Irene, A cloak is that big black thing that the bad guys wore over their shoulders, and pulled up so you couldn't see their face when they jabbed that dager into the poor victom. Not sure but maybe cloaking the dough is putting a rag over it and stabbing it with a sharp knife? A pizza peel is whats left after the grandkids take a fork and eat everything except the crust. With that much salt, it shouldn't freeze very hard. I hope Dutchie comes back and straightens us out. LOL
Is this more complicated than a marshmallow?????

[peggyan]

Oh my, cheryl that was too funny.
I dont know how to describe cloaking. Hush up Cheryl,:). I know how to do it just cant think of how to describe it. A pizza peel is one of those big thin boards with a handle you take pizza out of the oven with. My brother gave me one yrs ago. Before that I thought I could live without one but if it breaks I'll be getting another.
I cant wait to hear how this turned out. It sounds like something I'd like to try.
Cheryl, I've been making our bread for a long time. Sometimes, when things happen and I just cant get it made we eat store bread. My husband has gotton so spoiled he says he just rather do without as eat that inflatable sawdust from the grocery store.
A while back I posted a Honey White bread recipe. Its wonderful for slicing and for sandwiches. Not many crumbs. The texture is really nice.
Irene, I put an egg and a handful of powdered milk in all bread recipes. It never has messed up the bread.

[Dutchie]

This sounds like my kind of bread recipe!!! Can't wait to hear if it turns out well.

I'd love to make all our bread instead of buying that yucky store bought stuff, but don't very often due to the time involvement.
Is this recipe for white bread? I wonder if it would work as well for whole wheat, or even half and half?

It came out great. I ran out of time and could not take the picture.

But it is AWESOME bread which can be made with whole wheat as well.

The great thing about this bread is that you can make even a double batch, cut it is grapefruit sized chunks and freeze it in airtight containers. Then let it defrost in the fridge (loosen the lid). It literally took me less than 5 minutes to bake this bread and it is fantastic! Nice and chewy crust with an airy inside.

Like you, my schedule is hectic. But I think I can deal with this on a daily basis.

[Dutchie]

I need a interrupter, I am down here in Cajon country and don't understand 1.5 Tbles of salt. Is that 1 1/2 Tbls? 6.5 cups of flour, is that 6 1/2 cups of flour. And what is cloaking it? And what is a pizza peel? Oh yes the same question for the yeast. Can you put a egg in it for vitamins.
Irene

1.5 is one and a half. 6.5 is six and a half.

Cloaking it is flouring your hands, picking up the chunk of dough and turning it into a smooth ball without handling it too much. Hold the dough in both your hands and use your thumbs to turn it into a smooth ball in about 5-6 strokes.

A pizza peel is one of those wooden things they use to slide a pizza into the oven. Put some corn meal on it, place the cloaked dough on it and let it rest and after about 40 minutes you slide it from the pizza peel onto the pre-heated stone in the oven.

Not sure what your question is about the yeast.

No, with this bread you cannot add an egg. You won't be getting the nice chewy crust.

I actually found the website by the authors of the book. It has a video on how to cloak your dough.

http://www.artisanbreadinfive.com/?p=143

[Dutchie]

Irene, A cloak is that big black thing that the bad guys wore over their shoulders, and pulled up so you couldn't see their face when they jabbed that dager into the poor victom. Not sure but maybe cloaking the dough is putting a rag over it and stabbing it with a sharp knife? A pizza peel is whats left after the grandkids take a fork and eat everything except the crust. With that much salt, it shouldn't freeze very hard. I hope Dutchie comes back and straightens us out. LOL
Is this more complicated than a marshmallow?????

Nice try, Unk .... but no cigar

[Alegria]

Irene, 1 1/2 tablespoons (which seens like a bit much)?

Dutchie, I will try yours! I've had that book in my cart for months but never bought it, guess it is time!

Unk, only slightly less complicated.

[Dutchie]

Irene, 1 1/2 tablespoons (which seens like a bit much)?

Nope ... just right.

It is well worth the price. You will love it.

[peggyan]

I feel like such a dunce. I bought this book and used the recipe for several months. It was really good bread. But life got weird around here and I forgot about it. Guess I'll dust it off and start another batch. We really enjoyed it with our winter soups and stews.

[Kayla]

Thanks for sharing this recipe. It sounds like exactly what I need around here, especially with being able to freeze the dough too. I hope to get a chance to try it today or tomorrow.

What temp is it baked at and for how long? I can guess, but would rather know what the recipe says.

[Dutchie]

Thanks for sharing this recipe. It sounds like exactly what I need around here, especially with being able to freeze the dough too. I hope to get a chance to try it today or tomorrow.

What temp is it baked at and for how long? I can guess, but would rather know what the recipe says.

450 for 30 minutes per 1 lb loaf. I guess my over temp is off .... I had to bake them a bit longer.