No worries on the paste cubes! They slid right out of the tray and into a bag. A much more efficient use of freezer space than lots of little containers. I had a hankering last night for eggs on toast, but lacked the bread, so I cheated on my cold-oven experimenting and made a loaf I knew would turn out.
Voilà, cheesy swirl:
Nom nom nom.
Yum. I want a piece of that bread.
ReplyDeleteCongrats on the tomato cubes - looks great and next winter you'll be singing a summer song.
ReplyDeleteoh my goodness... that bread makes me salivate.
ReplyDeleteThe bread turned out really yummy, Jessy and Mimi. And so easy!
ReplyDeleteZoomie, thanks!
Hi Kitt, I've been checking out your blog for a few weeks now and it's great!!! I've bee interested in trying out the no-knead bread recipe ever since it first appeared in the NY Times but I have a question; the dough needs upwards of 20 hours to rise, so how do you manage to just bake up a loaf to have toast and eggs at night? Is there a point at which the dough can be refrigerated? I've never made bread before, so I hope this isn't too dumb a question... Peg
ReplyDeleteHi Peg! Thanks for visiting. Bittman's original column about no-knead bread is what got me started with baking, and I made a lot of loaves that way that turned out great. But then along came Jeff Hertzberg's "Artisan Bread in Five Minutes a Day," which uses the same principle but takes a lot less time. You mix a jumbo batch of dough to keep in the fridge, and cut off smaller hunks to bake as needed.
ReplyDeleteI explained how it works in this post. If you click on the bread tag, you can see many of the loaves I've made using both versions, and with the addition of cheese or Nutella.
The book calls for baking on a pizza stone, but I've found it works quite well in a preheated dutch oven (you can also use Pyrex), 15 minutes covered and about 10 minutes uncovered at 450 degrees.
It really couldn't be easier. Try making a batch, and if you like it, consider buying the book, which has a kajillion variations for things like pizza dough, foccacia, bread sticks, etc.
It's very forgiving and very satisfying!
Thank you so much for this Kitt -- I can't wait to try this. We have a few Le Creuset pots so I will use one of them (with the knob on the lid removed of course). I don't know if you ever followed up on the original story in the NY Times, but I guess shortly after the no-knead bread recipe appeared in the Times, stores in New York City started noticing that the knobs on the lids to their pots were disappearing from the display models. I guess loads of people had tried the recipe, but didn't realize that the knob was not oven-proof. I've since read that Le Creuset now offers an oven-proof knob that you can purchase separately. Cheers from Kingston, Ontario, Canada.
ReplyDeletePeg, I wrap my Le Creuset handle in tinfoil to protect it. You can also replace the knob with a metal cabinet pull (or just a screw and nut) if you're so inclined. That's funny that the stores starting losing knobs. Sad, too, that people felt they had to steal them.
ReplyDeleteMost of my pots have integrated handles rather than separate bakelite ones (or whatever they're made of).
Do let me know how your bread turns out!
I just went through and read nearly all of your bread posts. I've been thinking about different bread add-ins to the "Artisan Bread in Five Minutes a Day" recipe and it's so helpful to see how all of your experiments have turned out!
ReplyDeleteGlad I could be of assistance, Soopling! Let me know how your experiments turn out.
ReplyDelete