Bread and Butter

Friday, February 27, 2009

Thats right, I said homemade butter! I made butter yesterday! I found the recipe here and knew I had to try it! It was so easy and fast! I will definitly be making homemade butter all the time now! You have to try it! To go with my homemade butter I decided to try a new take on No-Knead-Bread. I have made a few loaves of the regular no knead bread and its really good, but I had tasted a rosemary olive oil loaf @ Harris Teeter that was really good and I thought that I might be able to recreate the taste using a variation to the No Knead Bread Recipe.

No Knead Bread

Keri's Whole Wheat Rosemary Version

Yield: one 1 lb loaf
1/2 cup bread flour

1 1/2 cups whole wheat flour

1 cup all purpose flour

1/4 teaspoon instant yeast

1 teaspoon sea salt

1 teaspoon rosemary

olive oil

1 1/2 cups warm water
Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel…something that can go into a 450F oven.)

1. Mix dough: The night before, in a small dish place teaspoon of rosemary, coat with olive oil. After a few minutes combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop.
2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you’ve got about a half hour left, slip your covered pot into the oven and preheat to 450F.
3. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, dump wobbly dough into pot. Doesn’t matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. Best way to eat it? Smear a warm slice with some good homemade butter.

***The verdict: Brian didn't like this bread as much as he liked the regular no-knead bread. He said he liked the addition of the rosemary but he didn't like that I used whole wheat flour because it made the bread more dense. Next time I will make it with 2 1/2 cups bread flour and 1/2 cup whole wheat which is what I would have done in the first place if I would have had more bread flour.

1 comment:

Stephanie Appleton said...

Looks wonderful! thanks for the link!