Monday, April 12, 2010

Bread recipe from KAXE's mini Empty Bowls

Last Saturday's Empty Bowls at KAXE was a great success! Thanks to Joan from Brewed Awakenings for the borscht, Karla from Grand Organic Market for the chili, Frieda Hall for the pumpkin soup, Gail Otteson for the Split pea soup and Sarah MacRostie for the chicken noodle. Another big thanks to Ross Williams for providing his homemade bread!

The big events to support Second Harvest North Central Food Bank and the Community Cafe are happening this week. Wednesday night from 5-7pm is the CELEBRITY BOWL RECEPTION at the MacRostie Art Center. It is a silent auction of professionally made bowls and a preview of one of a kind bowls. Thursday is the main event. EMPTY BOWLS is at the Timberlake Lodge in Grand Rapids. Tickets are $15 and include soup/bread and a handcrafted bowl.

Every contribution you make to Empty Bowls goes directly to serve the people facing hunger in northern Minnesota.

Here are Ross's bread recipes!

No-Knead Bread

Published in New York Times: November 8, 2006
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours' rising
The Minimalist: The Secret of Great Bread: Let Time Do the Work (November 8, 2006)

3 cups all-purpose or bread flour, more for dusting
1 5/8 cups water (use 1 1/2 cups for easier to handle dough if measuring flour using scoop and level method)
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

Alternative Fast No-Knead Bread
3 cups flour
1 5/8 cup very warm, almost hot water
¼ teaspoon yeast
1 ¼ teaspoon salt
¼ teaspoon red wine vinegar

will raise much faster

Pane Integrale (Whole-Wheat Bread)
(NYT adapted from Jim Lahey,'s My Bread)
2 1/4 cups (300 grams) bread flour
3/4 cup (100 grams) wheat flour
1 1/2 teaspoons (8 grams) table salt
1/2 teaspoon (2 grams) instant or dry active yeast
1 1/4 cups (300 grams) cool water (55 to 65 degrees)
Wheat bran, cornmeal or flour, for dusting

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

Sour Dough

1 cup starter
1 cup water
1 cup flour

Put starter above in bread machine, add:
2 cups flour
1.5 teaspoons salt
1-2 T rye flour

Mix on dough or pizza cycle

Remove and place on board heavily floured with semolina flour
Leave over night to raise on board covered with wet towell ( you may have to rewet towel to get it off)
fold over and let rise
put pan in oven and heat to 450 degrees
slash top and slid bread into heated pan
cover and put in oven

Sour Dough Alternative 2
1 cup starter
1 cup water
3 cups flour
1.5 teaspoons of salt

Mix in bowl
Let raise at least overnight
Line a basket with a floured towell
place loaf in basket
Let rise until doubled
Put in basket and cut top with scissors
Bake as above

Rosemary Pepper Bread

adapted from "Bread Machine Baking" by Lorie Brody and Millie Apter

1 ½ T (generous T) fresh rosemary (or 1 T dried)
1 ½ T honey
1 ½ T vegetable oil
¾ C water + 1 T water
1/3 C quick cooking oats (used non-quick)
3 T cornmeal
2 ½ C unbleached white flour (used bread flour)
1 t salt
3 T nonfat dried milk (used instant)
1 t coarsely ground black pepper
2 t yeast
Note: This is made by adding all the ingredients to a bread machine which will mix and bake it. I just use the bread machine to make the dough and then form it and bake it in the oven. You could do everything by hand. You will need to mix and knead it, let it rise, punch it down and let it rise again.Then punch it down and form it into loaf. Let rise until doubled and bake at 375 degrees for about 30 minutes or until internal temperature is between 190 and 200 degrees. The loaf will sound hollow when tapped on the bottom.

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