No-Knead Artisan Bread

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No-Knead Artisan Bread

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You, yes you, can make this bread.  I promise.  

Doesn't it look just like something you would pay $8 for from an upscale artisan bakery?  I don't know about you, but I would be willing to pay $8 for this bread.  

What if I told you that you could make this bread, all by yourself, for less than $1?  You will totally impress your friends and family with this beautiful bread and they will refuse to believe how easy it is!

It's true, my friends.  It can be done.  And guess what?  You don't even have to good at baking.  And you don't have to know how to knead bread.  And you don't need fancy mixers.

The recipe simply calls for 4 ingredients and a secret weapon - the humble Dutch Oven.  

Dutch Oven

What is a Dutch Oven?  Well, it's basically a big oven-proof dish with a lid.  Most are made from cast iron, but some are ceramic.  

When I'm making this bread, I use my enameled cast iron Dutch Oven, but I've also used the Pyrex casserole dishes with lids.  If using the small Pyrex dishes, I divide the dough in half to make two loaves, instead of the one large loaf I make in the cast iron Dutch Oven.

Whatever you choose to use, make sure it can handle high heat (450 degrees) and that the lid fits well.  

Now, let me be perfectly honest here.  I hate it when I see recipes that say "So easy! So fast!" and then I read the instructions only to realize it's NOT easy or fast.  

This recipe only requires about 5 minutes of hands-on time and is VERY easy, but there is a lot of planning ahead, waiting and setting timers.  This is a bread to bake while you are home for a good chunk of the day, at least 3 hours.   Also, the dough needs to be mixed/prepared at least 12 hours ahead of the baking time (24 hours is even better), so you'll have to do some planning ahead... which is not my strong suit.

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Ingredients

• 4 cups of flour (I suggest you start with unbleached white flour.  Once you have made the loaf a few times, you can start replacing some white flour with whole wheat flour, if desired)

• 2 cups of cold water

• 2 tsp of Kosher salt

• 1/2 tsp of yeast (not instant yeast)

1.  Mix all the ingredients together with a wooden spoon in a large bowl or container.   A big glass bowl with a plate as a lid works great too.  The lid does not have to be air tight (in fact, it should not be - the gases need to escape during fermentation).

 Dough will be wet.

Leave the loosely covered container/bowl of dough on the counter (not the fridge!) for 12-24 hours.  Go on with your business of living while the dough works it's magic.

2.  After 12-24 hours, pick a time when you'll be around the house for about 3 hours.  Got it?  Ok, now sprinkle some flour on a work surface.  I just use my counter as my work surface.

3.  Dump the dough out of the bowl onto the floured surface.  It will be a wet, sticky mess.  Sprinkle the dough with a little more flour and attempt to fold the dough in half a couple times, working the dough no more than about 10 seconds.  I like to use this plastic scraper I got at the dollar store to help me turn it over and get the sticky bits off the counter.  

After folding it, cover the dough with a tea towel or flour sack towel and let it rest for 15 minutes.  Go putter around for a while.

4.  When the 15 minutes is up, take off the towel and lay it on the counter.

Coat the same tea towel with flour or cornmeal (my preferred choice) to keep the dough from sticking.  Use more than you think you should.  

Now gently gather up the dough in your hands and try to shape it into a ball.  Sprinkle with more flour if needed.  This should take no more than 10 seconds or so.  Don't overwork the dough. You'll end up with a ball with a smooth top, but wrinkly seam on the bottom.  Perfect.


5.   Now place the ball seam side down on the cornmeal coated towel.  Sprinkle more cornmeal or flour on top of the dough.

6.  Gently cover the dough with the flaps of the tea towel and let it take a nap for 2 hours.  Maybe you could take a nap too...

7.  About 30 minutes before the 2 hour "nap" is over, you'll need to start preheating your oven to 450 degrees with the Dutch Oven inside it!  It is very important that both the oven and the Dutch Oven are hot.

 When the 2 hour rest time is over, put on your oven mitts and pull out the extremely hot Dutch Oven and remove the lid.  

Now comes the hardest part.  You will need to open the towel, carefully pick up the dough, still in the towel and flip it into the steaming hot Dutch Oven so the seam side is now facing up.  

Do it quickly and confidently (even if you don't feel confident).  Even if it looks like a mess when you dump it it, it will still turn out delicious.


8.  Place the lid back on (with your oven mitts on!!!) and slide the Dutch Oven back into the oven.  Bake for 30 minutes.  After the 30 minutes is up, remove the lid and continue baking for 15 minutes.

9.  Ta-da!  Your bread is done.  Pull the Dutch Oven out and remove the loaf.  Allow the loaf to cool on a wire rack before slicing (yeah right...  I can never resist cutting off a little piece and slathering it with butter while it's still piping hot).

10.  Admire your lovely loaf of bread and be amazed that you, yes YOU!, baked such a wonder.  Now go share it with your friends and teach THEM how to bake this bread!  Spread the love.

BUT WAIT! There’s more!

I discovered that this recipe actually makes INCREDIBLE pizza dough. Over the years, I’ve come up with this pizza recipe and our family LOVES it.

In fact, my son is very reluctant for me to share our “secret recipe” because he thinks it’s the best pizza in the world and we should sell it. Ha!

I don’t plan on opening a pizza shop anytime soon, so here you go ;)

Cast Iron Deep Dish Pizza

• 2 cast iron pans

• 1 batch of No-Knead Artisan Bread Dough

• 16 oz bag of shredded Mozzarella cheese/Pizza cheese. Feel free to use less cheese if desired.

• Pizza Sauce, about 3-4 oz. I often divide a 14oz jar into 4ths and freeze the remaining sauce in small jam jars.

• Desired toppings: Pepperoni, cooked sausage, ham, black olive, onion, peppers… the sky is the limit!

• Olive oil

• Salt

• Pizza Seasoning

• Garlic Powder

Method

1. Preheat oven to 450 degrees F.

2. Follow the directions for making the bread, but STOP before you get to Step 7 (when you transfer the dough to the Dutch Oven).

3. Grease 2 cast iron pans liberally, using about 1-2 tbsp of olive oil. Divide the dough in half and press it into greased cast iron pans.

4. Pour a bit more olive oil on top of the dough in the pan and keep pressing the dough gently to the sides of the pan. It make take a little time for the dough to “release” and stay put. By this time, the dough will be liberally greased on the top and bottom.

5. Sprinkle the crust with a bit of salt, garlic powder and pizza seasoning.

6. Spread out the sauce, then top with cheese and desired pizza toppings.

7. Sprinkle with more salt, garlic powder and pizza seasoning, if desired.

8. Bake the pizzas in the cast iron pans at 450 degrees for about 12-18 minutes… or until they are golden and bubbly.

9. Remove pizzas from the oven and allow them to cool for about 10 minutes before serving.

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Let me know if you try the recipe! It’s a real crowd pleaser and if you’re new at making bread, I think you’ll love how easy and simple this recipe is.

Enjoy!

Chocolate Crinkles Recipe: Our Favorite Christmas Cookie!

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Chocolate Crinkle Cookie Recipe

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These cookies.

They fly off the plate so fast I’ve never had a chance to photograph them until now. And you better believe I had to beat off a lot of snitching hands trying to sneak a few, just to get these shots. Ha!

I found this recipe in a magazine over a decade ago and they quickly became my “go-to” Christmas cookie. They look beautiful and taste even better than they look.

It’s like a combination of a cookie, brownie and donut. Be still my heart.

BEFORE YOU BEGIN: Please note that the dough needs to rest in the fridge for 2+ hours before baking. Make sure you take this into account! Sometimes, I make the dough a day ahead of time and let it sit in the fridge overnight.

INGREDIENTS

• 3/4 cup butter, melted

• 1/2 cup unsweetened cocoa powder

• 1 cup sugar

• 2 eggs

• 2 tsp vanilla extract

• 2 cups flour

• 1 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp salt

• 6 ounces of semisweet chocolate chips (about 3/4 cup)

• 3/4 cup confectioner’s sugar

METHOD

1. In large bowl, combine the melted butter, cocoa powder and sugar.

2. Whisk in the eggs and vanilla.

3. In medium sized bowl, combine the flour, baking powder, baking soda and salt.

4. Use a spoon or rubber spatula to add the dry ingredients to the wet ingredients.

5. Stir in chocolate chips.

6. Refrigerate dough for at least 2 hours (or overnight).

7. When ready to bake, heat oven to 350 F.

8. Pour confectioner’s sugar into a small bowl.

9. Roll the dough into balls about the size of a ping pong ball. Place dough balls in the bowl of confectioner’s sugar, and roll them around until evenly coated.

10. Place dough balls on a cookie sheet (I always use parchment paper) and bake for 10-11 minutes. Cookies will be very soft and gooey.

11. Allow cookies to cool on a wire rack for about 5 minutes (I simply slide the parchment paper with cookies off the baking sheet onto the wire rack).

12. Dust cookies with remaining confectioner’s sugar. I put a few tablespoons of confectioner’s sugar in a small sieve and lightly tap the sieve over the cookies.

13. Allow cookies to cool completely before handling.

Step 9: Roll dough into balls and coat with confectioner’s sugar.

Step 10: Place dough on cookie sheet.

Finished!

I hope you enjoy these cookies as much as we do!
Do you have a favorite Christmas cookie? Please share in the comments below!

-Lori

Grandma Hamm's Peanut Butter Cookies

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Grandma Hamm’s Peanut Butter Cookies

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We bought this farmhouse in 2010 from a family who lived here since the 1945.

They raised 4 kids here. They raised countless farm animals. They grew a huge garden. They canned and preserved. They baked and baked and baked some more.

When we moved here, our neighbors would share stories about “Grandma Hamm” and all the delicious baked goods she would make for them.

One of the daughters who grew up here stopped by our farm to introduce herself. I begged her to share some of the family recipes.

She sent me this recipe in the mail: “Grandma Hamm's Peanut Butter Cookies”. I made them... and I swear the house sighed in contentment. "Oh yes, I remember this smell! It's been a while!"

Isn't it funny how certain smells can take us back in time and bring back memories?

I cannot tell you how delighted I am to fill this house with the scents of Grandma Hamm's legacy of love.

Now you can try them yourself. I think you’ll enjoy them as much as we do!

-Lori

Apple Cider Doughnut Cake

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Apple Cider Doughnut Cake Recipe

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Friend, stop what you are doing right now and go buy some apple cider so you can make this cake. You won’t regret it.

The first time I shared a photo of this cake on social media 7 years ago, I was immediately inundated with requests for the recipe... so here you go! 

Now you can stop drooling and make it yourself. ;)

Oh, and while you’re at it… freeze a couple cups of apple cider in 1 cup portions, so you can make this mid winter, when apple cider is out of season. You’re going to feel like a GENIUS. Trust me.
 

Apple Cider Doughnut Cake 

* Adapted from "A New Way to Bake" by the Editors of Martha Stewart Living

• 2 tbsp unsalted butter, melted, plus more for the pan

• 2 cups all purpose flour, plus more for pan

• 1 cup whole-wheat flour

• 1 1/2 tsp baking powder

• 2 tsp ground cinnamon

• 1/2 tsp baking soda

• 3/4 tsp salt

• 1 1/2 cups natural cane sugar, + 3 tbsp

• 1 cup apple cider

• 3/4 cup extra virgin olive oil (you can try using a different oil, if desired)

• 3/4 cup unsweetened applesauce

• 2 tsp vanilla extract

• 3 large eggs, at room temperature

Method

1. Preheat oven to 350 degrees. Butter and flour a 12 cup Bundt pan. Be generous with the butter and flour so the cake doesn't stick.

2. In a large bowl, combine both flours, baking powder, 1 1/2 tsp of the cinnamon, the baking soda and the salt. 

3. In another bowl, whisk together 1 1/2 cups sugar, the apple cider, olive oil, applesauce, vanilla and eggs. 

4. Add wet mixture to the dry the mixture and whisk until combined. Pour into the prepared Bundt pan. 

5. Bake for about 45-50 minutes, rotating the pan halfway through, until a tester comes out clean. 

6. Transfer pan to a wire rack and allow to cool for 15 minutes.

7. Meanwhile, melt the butter (if you haven't already) and combine the remaining 3 tbsp of sugar with 1/2 tsp of cinnamon. Turn out cake onto a rack with a plate underneath (to catch the spills). Brush cake with melted butter, then sprinkle liberally with cinnamon-sugar. 

8. Let cool completely before serving (yeah right!!!). Cake can be kept, covered, at room temperature for 2 days. 

Did you try it? 

Let me know what you think! I kind of have a thing for Apple Cider Doughnuts... Of course, this is not quite the same as deep fried doughnut, but my family agrees it's a pretty good substitute. 

Enjoy! 

Crisp Cucumber Salsa Recipe

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Crisp Cucumber Salsa Recipe

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When August rolls around, it seems like the garden explodes overnight. Every day, I bring in loads of tomatoes, peppers, cucumbers, herbs and more. 

I feel rich and wealthy beyond measure! There is something deeply satisfying about growing and eating your own food - your labors of love coming to fruition! 

In August, I'm always looking for ways to use up our produce. 

My friend Alicia shared this AMAZING recipe that takes advantage of all the good things growing in the garden in mid summer.  

I think you'll like this recipe as much as we do! I went ahead and doubled the original recipe for you... because, trust me. You'll want a double batch. 

Crisp Cucumber Salsa

Ingredients

• 4 cups finely chopped seeded, peeled cucumbers (Note: I'm much too lazy to peel cukes... so I don't and it still tastes/looks great)

• 1 cup finely chopped seeded tomato

• 1/2 cup finely chopped red onion

• 2 jalapenos, seeded and finely chopped

• 2 cloves garlic, minced

• 4 tbsp finely chopped fresh parsley

• 2 tbsp finely chopped fresh cilantro

• 1/2 cup sour cream

• 1 tbsp lemon juice

• 1 tbsp lime juice

• 1/2 tsp cumin powder

• 1/2 - 3/4 tsp kosher or sea salt

Method:

1. Seed and finely chop the cukes, tomatos and jalapenos. Then finely chop/mince the red onion, garlic, parsley and cilantro. Add to a bowl. 

2. Gently stir in the sour cream, lemon juice, lime juice, cumin and salt. 

3. Best served chilled on a hot summer day. :) I love to sprinkle a little lime on my tortilla chips and scoop up loads of this salsa... or just eat it by the bowlful. 

What are your favorite summer time recipes for using up your garden fresh produce? I'd love to hear them! 

-Lori