Monthly Archives: April 2020

Holly’s No Knead Bread

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Ingredients:

1 tsp sugar

6 cups bread flour (recommended) or all-purpose flour, plus more for work surface
1/2 tsp. instant or active-dry yeast
2 1/2 tsp. salt
2 2/3 cups cool water

Directions:

  1. In a large bowl, combine the flour, yeast, and salt. Add the water and stir until all the ingredients are well incorporated; the dough should be wet and sticky. Cover the bowl with plastic wrap. Let the dough rest 12-18 hours on the counter at room temperature. When surface of the risen dough has darkened slightly, smells yeasty, and is dotted with bubbles, it is ready.
  2. Lightly flour your hands and a work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice and, using floured fingers, tuck the dough underneath to form a rough ball.
  3. Place a full sheet/large rectangle of parchment paper on a cotton towel and dust it with enough flour, cornmeal, or wheat bran to prevent the dough from sticking to the parchment paper as it rises; place dough seam side down on the parchment paper and dust with more flour, cornmeal, or wheat bran. Pull the corners of parchment paper around the loaf, wrapping it completely. Do the same with the towel. Let rise for about 2 hours, until it has doubled in size.
  4. After about 1 1/2 hours, preheat oven to 425 degrees. Place a 6-8 quart heavy covered pot, such as a cast-iron Dutch oven, in the oven as it heats. When the dough has fully risen, carefully remove pot from oven. Unwrap the towel and parchment paper from around the dough and slide your hand under the bottom of the dough ball; flip the dough over into pot, seam side up. Pull the parchment paper off, scraping any stuck dough into the pan. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes.
  5. Cover and bake for 40 minutes. Uncover and continue baking for 10-15 more minutes, until the crust is a deep chestnut brown. The internal temperature of the bread should be around 200 degrees. You can check this with a meat thermometer, if desired.
  6. Remove the bread from the pot and let it cool completely on a wire rack before slicing.

Double Tree Hotel Chocolate Chip Cookies

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Ingredients:

½ pound butter, softened (2 sticks)
¾ cup + 1 tablespoon granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 ¼ teaspoons vanilla extract
¼ teaspoon freshly squeezed lemon juice
2 ¼ cups flour
½ cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2 ⅔ cups Nestle Tollhouse semi-sweet chips chocolate chips
1 ¾ cups chopped walnuts

Directions:

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.

Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.

With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.

Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.

Remove from oven and cool on baking sheet for about 1 hour.

Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.

No Knead Semolina Bread via simpleadventures youtube #864

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2 cups Bread Flour

1 cup Semolina Flour

1/4 tsp Yeast

1 tsp Salt

1.5 cups Water –

Combine all ingredients into a large bowl. –

Cover the bowl with plastic wrap and set in a warm place to rise for 18-24 hours.

Dough will double in size. -Remove dough from the bowl and place onto a well-floured surface. –

Sprinkle more flour onto the dough and fold the dough over itself three times. –

Shape the dough into a ball and cover with a towel.

Dough can also be placed back into a well floured bowl and covered. –

Preheat the oven to 450 degrees Fahrenheit. -Place a lidded dutch oven pot into the oven for 20 minutes. –

Remove pot from oven and sprinkle in semolina flour. Corn meal can be used as well. –

Add your dough to the pot and replace the lid.

-Place dutch oven back into the preheated oven and bake for 30 minutes. –

After 30 minutes, remove lid from the dutch oven and bake the bread uncovered for 15 minutes. –

Remove bread from dutch oven and let the loaf cool until room temperature. –

Slice your bread and enjoy!