BREAD!

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23 Comments

Comment by Deborah Niemann-Boehle on September 27, 2009 at 9:40am

For those of you who have a bread machine sitting around collecting dust, here are some ideas.

Comment by Cornelia on August 18, 2009 at 11:11am

A lovely Rye with caraway bread recipe from The Fresh Loaf (great site!)

Comment by Kaloa Young on May 4, 2009 at 4:32pm

I am cooking my 5 min bread tonigh . Thanks for all the hints I can't wait to see how it turns out. Thanks for the tip about the stone. I will go to Habitat and get one.

Comment by Christine Marie on May 1, 2009 at 9:02pm

It turned out wonderful! I followed ComfortableShoe's advice.. 375 for 45min and a bowl of water at bottom of oven.. Yum! Crispy crust and soft goodness on the inside! I can't wait to try different variations next!

Comment by Stephanie on May 1, 2009 at 7:58pm

OKIE DOKIE! I just mixed up batch of Mother Earth News No Knead Bread (I want to to do what all the cool kids are doing) and popped in the fridge to do it's thing. Weeeeee! I am so excited. Think I will let is sit in the fridge for a few days before baking. Did that with a pizza dough recipe once with GREAT results. Keep posting y'all. It's great to get your tips and ideas- a new muse.

Comment by Trell Johnson on May 1, 2009 at 6:41pm

If you don't have a stone, bake it up on a lightly greased cookie sheet. I got my stone from the habitat for humanity store. Well, it's not exactly a stone, it is a granite tile 12"/24".. but it works just fine.

Comment by Kaloa Young on May 1, 2009 at 5:27pm

Hi, I am new to the group and I am going to try the Mother Earth News No Knead Bread. In the recipe it says to bake on a stone. Do you have to do this? I don't have a stone. What should I use as a substitute?

Comment by Christine Marie on April 30, 2009 at 7:29pm

Hurray! I started my first homemade bread tonight! I'm following the no-knead recipe... will post photos tomorrow after it's done!!

Comment by ComfortableShoes on February 2, 2009 at 9:53pm

Take 2 Mother Earth News No Knead Bread Recipe, baked it at 375 for 45 minutes with a dish of water in the bottom of the oven.

PErfect crusty crust, crisp crunchy and just plain good. Inside, finely grained soft, moist and delicate bread-y flavor.

Started the bread when I arrived home from work at 3:30pm. Allowed it to rise once until it doubled in size. I tipped it into a storage dish, drizzled it in olive oil and punched it down working some of the olive oil into the dough. I allowed it to double in size again, this time in the fridge.

Then I cut chunks off rolled it into the shapes you see above. I then allowed them to rise again for 20minutes before tossing them in the oven.

I rubbed the loaves with good butter, let it sink in then sliced away. Delicious.

Comment by ComfortableShoes on February 1, 2009 at 8:42pm

I finished the last of the Mother Earth News batch from last week. The dough was in the fridge and did quite well. I baked this loaf in a sauce pan so that it wouldn't spread out so much. I could have baked it about another 15 minutes and it would have been crunchier and better. I rolled in some sliced leeks.
However over the week in the fridge the dough had a great sourdough like flavor. The bread is fantastic, fine grained soft inside and crisp outside.
Some pics:

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