Sunday, October 28, 2007

It's Alive!

The recipe is in the sidebar under No Knead Bread

I can't help myself. I am making bread daily again. It is so easy and satisfying and of course no knead bread is the recipe I use. Since we don't have a grocery store around corner here at Johnson's Mexican Chalet, I am forced (OK that is an exaggeration) to bake my own staff of life.




I am so impressed by the by-products of yeast, carbon dioxide or is it oxygen? Whichever, it smells so great.




But the real treat is the loaf. Ever so round and crusty. And together with semi-homemade soup, it makes a hearty meal that satisfies.
This loaf is my tallest ever. Of course I must have an internal competition with myself or I wouldn't be me, four inches high at the center. Only one half cup of whole wheat flour gives it that darker health-food-store look.

I can't resist the sesame seeds. They are like the dots on my quilts. I made three batches worth of dough but we ate half of the third as a pizza crust. So not wanting to bake off the rest of the dough, I put it in a bowl and covered it with a small plate, hoping to return and do something with it later in the evening. I forgot to return.


During the night the dough continued to rise until it knocked off the covering plate which clattered on the counter, making us think that the cat was up to no good. It was all dry and crusty when I discovered it this morning. So I wil now try baking it off and see what happens.

If you can't find it in yourself to make this easy as, no easier than pie bread, then make this great semi-homemade soup instead.


Mel's Instant Mushroom Bisque

1 can of French Onion Soup

1 can of Cream of Mushroom

1 pound of sliced sauteed fresh mushrooms (in butter of course)

1.5 cups of milk or half and half. Heat and serve with HMB (homemadebread)

For company add a can of beef consomme and a cup of sour cream. Devilishly good.

8 comments:

  1. Anonymous10:13 AM

    I did something similar once. The risen dough seemed pretty tough. I cut it into strip and painted them with garlic butter and baked til golden - all was NOT lost.

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  2. I swear I can smell yeast. Must be something needs to be washed...

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  3. It's definately Carbon Dioxide. Those little yeasties are fermenting, and the alcohol they make is why baking bread smells so good - it evaporates during the cooking process, carrying the good smells throughout the house.

    Candy in Smokey Southern California

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  4. Anonymous3:37 PM

    Melody, I came across your blog one day when I googled No Knead bread, and have been following your escapades ever since. Not only do we have the bread in common but since you moved.. our house is situated in woodland, we have deer close by, we keep chickens and have kept ducks...but not only that I now see you have the same kitchen surface on your kitchen units!!! Some coincidence.

    Cynthia in UK

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  5. Anonymous4:16 PM

    I am always amazed at American style cooking. Recipes that need: 1 can of this, 2 cans of that, 1 box of this and a box of that.
    Missing are fresh ingredients, herbs spices and the knowledge that 'I know what is in my soup' and it is not the industry.

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  6. If you want the rising of your dough to slow down, put it in the fridge for the night. When I was living in Hong Kong I did a bread course & that is what we were taught. It worked.

    Of course, since being here in the States I haven't made as much bread - particulary with the "carbs are bad for you" floating around. But I know that there are good carbs and that if you want proper whole wheat bread, you have to make it yourself. I'm going to give your receipe a try.

    Thanks for sharing.

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  7. Roger is drooling on my shoulder so I'll just say YUM! Onion soup is his absolute favorite. Can't wait to try this.

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  8. I can't believe your bread rose like my bread machine once. I made the first batch and came home and it was all the way to the top and down the insides of the bread machine. Your idea looks better.

    I was hoping the cuties were relatives looking for adoption. I'm still wondering about the perle cotton supplier.... I know you're really, really, really busy!!

    Keep on Bakin and Quiltin!!
    Patty

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