#lazy bread

Close ups :3

A classical no measuring lazy quick bread. Came out a bit wet still, which makes it perfect for consuming straight from the freezer but less so from the counter.

Whole wheat flour, Rolled oats 3 Fuyu persimmons peeled and coarsely chopped/mashed (varying degrees of ripeness), 1 half-bruised Bartlett pear “Buttermilk” made by mixing whole milk with apple cider vinegar, except the milk did not curdle (?) Chia seeds Apple sauce, splash of sugar Ginger, cardamom, cinnamon, touch of chipotle, vanilla, molasses Baking powder

Baked at 350F for 1.5hr in a gold/bronze loaf pan.

It did not rise.

18 Hour Dutch Oven Bread

I hate making bread from scratch.  It requires more work that I really want to exert.  But homemade bread is awesome.  I have 2 really amazing cast iron pots, in different sizes that I received over the past few holidays.  

I found a recipe that requires very little work, so I tried it.  

The bread turned out really good.  I am looking forward to possibly trying a version of sourdough bread the same way.  

Recipe: 

Dutch Oven Crusty Bread Ingredients 3 c bread flour 1 tsp active dry yeast 1 1/2 tsp salt 1 1/2 c water, warm Directions 1 Whisk flour, yeast and salt in a 3-4 quart bowl with a tight fitting lid. I like to use my trusty Tupperware. If you don't have a bowl w/lid use plastic wrap on a bowl. Add the water and stir with a wooden spoon until the dough is mixed well. The dough will be quite sticky and shaggy looking, but that's OK. Cover the bowl and set aside for 12-18 hours,(up to 24) overnight is fine. 2 Preheat oven to 450 degrees. Place a cast iron Dutch oven with the lid into the oven while preheating and heat the pot/lid for 30 minutes. Meanwhile, scrape the risen dough from the bowl onto a heavily floured surface. (Dough will still be very sticky.) With floured hands, gently shape the dough into a round loaf, making sure there's enough flour on the surface so dough doesn't stick. let the dough just sit there until you're pot is preheated. 3 Take the hot pot from the oven and gently place the dough into the pot. Cover with the lid and return to the oven and bake for 30 minutes. Remove the lid at that time and return the pot to the oven for another 10-15 minutes. Gently shake the loaf onto a cooling rack and enjoy the beautiful aroma. Give it a chance to cool before cutting into the loaf.

Awesome new Based Track

GIZMO TAILz - BUTTER SLOTH

Swaggin on dat ahh