Thursday, August 16, 2012

It's NOT Too Hot to Bake!

We are sweltering here in the Northwest.  Where we usually have gray skys and rain, we've got 97+ degrees and bright sun.  Personally I love it.  But, we need some fresh bread.  So out comes the recipe for bread in a Crock Pot.  Simple, easy-peasy.

I'm using my Artisan Bread dough.  Just take out a hunk - about the size of a large grapefruit.  Line a crock pot with parchment paper.  Sprinkle some cornmeal on the bottom and place the round dough on top.  Cover the pot and let sit for 2 hours.  Then cook it on high for 2 hours.  No muss, no fuss, NO HEAT. 

Now when the bread is finished, it will look like a dumpling.  It should spring back when you poke it and not be mushy feeling.  Some crock pots will require a little bit longer time. 

Brush the top with olive oil or a little butter. Then, for just 5 minutes, pop it under the broiler in the middle of the oven.  Watch carefully that it doesn't burn, but gets nice and browned.

Voila! Ambrosia!

Thursday, August 2, 2012

Creating Yumm

I've just gotten a recipe that a lot of my FaceBook friends wanted me to share, and since FB doesn't allow file sharing yet I'll post it here.

Classic Pizza Dough from “Artisan Pizza and Flatbread in 5 Minutes a Day”

In a large 5 qt bowl, mix together well but don’t knead:
6 ½ c flour
3 c warm water
1 ½ Tablespoons Kosher or Sea Salt (large grains)
1 ½ Tablespoons Yeast

Set aside, covered loosly – not tight, to rise for about 2 hours.  Then store the bowl in the fridge.  Don’t punch down, just leave the lid on and stick in the fridge for a couple of days – or just 1 day if you’re anxious to start.  Dough will last for about 2 weeks and is enough to make 4 small pizzas, 2 loaves of peasant bread, or about 8 small Naan.

Stuffed Naan
Preheat Oven to 450 deg.

1 Naan – pull off about an orange size wad of Classic Dough.  Lightly flour a board and your hands and roll out the dough into ¼” size circle about 5” in diameter.

Stuffing for each Naan:
3 Tbsp finely chopped onions
3 Tbsp finely chopped Basil (or cilantro, or Oregano)
I added about 2 Tbsp crumbled Feta

Press stuffing into the dough. Then gather up the edges and pinch together into a ball, sealing the edges.  Place the edge side down on a floured board and roll into a flat bread to about 1/8” thick.  It’s ok if any stuffing bits come through the top.

Bake on a pizza stone if you have one, or a cookie sheet for about 10 minutes or until the Naan is lightly golden in color.

Remove from oven and brush tops with mixture of Olive oil, garlic and very finely chopped basil or whatever herb you stuffed it with.  Or just use olive oil.

Eat warm.
By the way – make lots, they re-heat nicely and if you make just one, you’ll wish you’d made more.  ;-)