Category Archives: Bread

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.

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!

Spaghetti Squash Bread

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YIELDS:6 SERVINGS PREP : 10 MINS TOTAL TIME:1 HOUR 20 MINS

INGREDIENTS

1 medium spaghetti squash, halved

1 tbsp. extra-virgin olive oil

Kosher salt/Freshly ground black pepper

2 large eggs

2 cloves garlic, minced

1/2 tsp. dried oregano 

3 c. shredded mozzarella, divided

1/2 c. freshly grated Parmesan

1/4 c. cornstarch

Pinch red pepper flakes

2 tsp. freshly chopped parsley

Marinara, for dipping (use sugar free if you’re Keto!) 

DIRECTIONS

  1. Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt and pepper. Place cut side-down on a large rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. 
  2. Using a fork, break up squash strands. Using cheesecloth or a dish towel, wring excess moisture out of spaghetti squash. Increase oven temperature to 425°.
  3. Transfer spaghetti squash to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and cornstarch and season with salt and pepper. Stir until completely combined.
  4. Line a baking sheet with foil and grease with cooking spray. Transfer “dough” to baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.
  5. Sprinkle with remaining 2 cups mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted, 8 to 10 minutes more. Slice and serve with marinara.