Remember that post I wrote about making No-Knead Artisan bread? Well, I think I may have made it even better! Follow the recipe on that post, but include these steps as well:
Showing posts with label no knead artisan bread. Show all posts
Showing posts with label no knead artisan bread. Show all posts
Sunday, October 7, 2012
Special Weekend Post Part II: Spinach Feta Artisan Bread (from Neatloaf)
And now, for part two: adding spinach and feta!
Remember that post I wrote about making No-Knead Artisan bread? Well, I think I may have made it even better! Follow the recipe on that post, but include these steps as well:
Once your dough has risen for 12-18 hours (this is the wheat-style dough), add 1/2 to 1 cup of thawed, frozen spinach (make sure to drain all of the water out) and 1/3 to 1/2 cup fat-free feta cheese. 
Fold the spinach and feta into the dough lightly and leave on the parchment paper to rise for a few more hours. After plopping the dough into the hot dutch oven, sprinkle a tad of garlic salt over the top. 
Voila! Serve with butter. Mmmm!
Remember that post I wrote about making No-Knead Artisan bread? Well, I think I may have made it even better! Follow the recipe on that post, but include these steps as well:
Saturday, October 6, 2012
Special Weekend Repost: From Neatloaf (our old blog)
We love this post so much that we didn't want it to get pushed aside into the Neatloaf archives, never to be seen again. I hope you enjoy it (again!), if you've read it before.
Bread-making! Yay! I received this book as a gift a while back because of it's easy, no-knead recipe for artisan bread. There ARE other recipes in the book, but this is by far the easiest and most versatile. I deviate a bit from Jim Lahey's instructions, as I believe that the environments in Seattle change the way that the dough reacts (plus a few practiced secrets from me Mum). A few friends have expressed interest in the method, so here you go, complete with pictures:
Ingredients:
3 cups bread flour
1 1/4 teaspoons table salt
1/4 teaspoon instant or active yeast
1 1/3 cups cool (55 to 65 degrees F) water
and my recommendation: trade bran for sea salt for dusting
In a medium bowl, stir together all dry ingredients, and then slowly add water until you have a wet, sticky dough. I found that I had to use as much as an entire half-cup more of water in order to get the correct consistency.
Add water until it is really sticky to the touch. Then cover the bowl with a plate, tea towel or plastic wrap and put in a warm, dry place to rise for 12-18 hours.
See the rest of the steps after the jump.
Bread-making! Yay! I received this book as a gift a while back because of it's easy, no-knead recipe for artisan bread. There ARE other recipes in the book, but this is by far the easiest and most versatile. I deviate a bit from Jim Lahey's instructions, as I believe that the environments in Seattle change the way that the dough reacts (plus a few practiced secrets from me Mum). A few friends have expressed interest in the method, so here you go, complete with pictures:
Ingredients:
3 cups bread flour
1 1/4 teaspoons table salt
1/4 teaspoon instant or active yeast
1 1/3 cups cool (55 to 65 degrees F) water
and my recommendation: trade bran for sea salt for dusting
In a medium bowl, stir together all dry ingredients, and then slowly add water until you have a wet, sticky dough. I found that I had to use as much as an entire half-cup more of water in order to get the correct consistency.
Add water until it is really sticky to the touch. Then cover the bowl with a plate, tea towel or plastic wrap and put in a warm, dry place to rise for 12-18 hours.
See the rest of the steps after the jump.
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