#bread from scratch

A no-knead Dutch oven bread recipe I can't seem to stop making.

Bread, of all kinds, has been the internet darling during the COVID pandemic. I too fell into that rabbit hole. I have spent weeks perfecting the texture and crumb of each type of bread I tackled. This Dutch oven bread, also called no-nead bread, is one of the first easy breads I took on. This bread recipe is a considered less labor-intensive bread recipe. With this recipe you prep, let it rise…

30 Minute Honey Whole Wheat Skillet Bread (from Averiecooks.com)

INGREDIENTS:

1 cup whole wheat flour 1 cup all-purpose flour 2 teaspoons baking soda pinch salt, optional and to taste 2 tablespoons canola or vegetable oil 2 tablespoons honey 1 tablespoon medium molasses. (Avoid dark or blackstrap molasses that would add bitterness) 1 tablespoon light or dark brown sugar, packed (I use light brown) 1 1/4 cups buttermilk* (see Buttermilk Tips below if you don’t have it on hand)

DIRECTIONS:

Preheat oven to 400F. Spray an enamelled cast-iron skillet with cooking spray, grease a seasoned cast iron skillet, or prepare an oven-safe 8 to 12 inches in diameter skillet; set aside.  Alternatively, you can bake bread  on a greased baking sheet.

In a large mixing bowl, combine all ingredients in the order listed, except the buttermilk, and give a quick stir to mix them. Pour 1 cup buttermilk over the top. Stir to combine. Dough should be quite loose, shaggy, and very moist. The flour is like a sponge, and if dough is at all dry, add up to 1/4 cup buttermilk so that it’s nicely moistened, and stir until just combined (it will likely end up being about 1 1/4 cups buttermilk total). Dough will be lumpy, bumpy, thick, and not at all smooth; don’t overmix and don’t try to make it smooth. Turn dough out into skillet in a circular mound that’s about 6 inches in diameter and 3 to 4 inches high. Score top of bread with a knife, making a cross.

Bake at 400F for 15 minutes. Lower the temperature to 350F and bake for 10 minutes, or until bread is golden and done. (When you lower the temperature to 350F, also rotate the skillet by 180 degrees to ensure even baking).

With a large spatula, slide or nudge bread out onto a wire rack immediately to cool. Don’t keep it in the skillet because it will continue to cook and bottom will get too browned. Serve after it’s sufficiently cooled. **Note – If you’re not consuming this bread immediately and it stays on a rack to cool for an hour or two, you may observe a fair amount of water released that’s pooled underneath the rack (up to 3 TBSP in one hour). Store fully cooled bread by wrapping it in Saran wrap, then placing it inside a large Ziplock where it stays fresh for up to 4 days. Bread may also be frozen for up to 3 months.

RECIPE NOTES AND TIPS:

So I'm trying to make bread for for the first time following a recipe online... (bread without yeast) I'm not sure exactly what happened but.. uh maybe I should have flattened it more when I put it on the pan?

There’s something truly special about pulling a tray of warm, golden yeast rolls straight from the oven. These quick yeast rolls are soft, fluffy, and perfectly tender on the inside, with a lightly crisp top that makes them irresistible. Whether you’re serving them alongside dinner or enjoying them fresh with a little butter, they deliver that classic homemade comfort in every bite. This…

but here’s the rosemary artisan-style no-knead bread I made yesterday.  So good.  So.  Good.

Recipe if anyone wants it.  Don’t be put off by the lengthy instructions; it’s super easy.

In a large bowl, combine 1 pound (about 3 cups) all-purpose flour, 3/4 tsp active dry yeast, 2 tsp salt, and about a teaspoon fresh, chopped rosemary (I prefer a slightly stronger rosemary flavor, and will probably up that to 1-1/2 tsp next time).  Make a well in the center, and pour 1-1/2 cups warm water in it.  Stir until thoroughly combined, and a shaggy dough is formed.  Cover with plastic wrap and let sit 6-8 hours until doubled in size and surface is bubbly.

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