Log in

No account? Create an account

John Palcewski's Journal

Works In Progress

Previous Entry Share Flag Next Entry
Home Made is Always Better Than Store Bought

This morning I baked my very first loaf of bread and the results—despite forgetting the salt and putting in a bit too much water into the flour—was an aromatic and delicious treat. The yeast scent that filled the kitchen made me think of the bakers of ancient Egypt, and of even earlier civilizations. Strangely familiar, likely because it's been passed down in our DNA.

Not a skilled cook at all, I nevertheless took this leap because I was so successful with another home made delight, which was yogurt, which turned out to be entirely more tasty and nuanced than any I’ve ever bought at the supermarket.

I’ve copied and pasted recipes for both, below the images.

No Knead Bread


3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 1/2 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.

Crock Pot Yogurt

Recipe notes: This recipe uses a 2 quart crock. In using a 4 or 4 1/2 quart crock I found the yogurt to have a bit of a "springy" texture. I was able to alleviate this by heating the milk an additional 15 minutes for a total of 2 hours and 45 minutes.

Turn your crock pot to low and pour in 1/2 gallon of milk.

Heat on low for 2 hours and 30 minutes.

Once 2 hours and 30 minutes have elapsed turn your crock pot off and unplug it. Let the milk cool in the crock with the lid on for 3 hours.

After 3 hours remove 1-2 cups of the warmed milk and place in a bowl. To that add 1/2 cup of yogurt with live active cultures and mix very well.

Pour the yogurt-milk mixture back into the milk and whisk thoroughly.
Place the cover back on the crock and wrap the entire crock pot in a thick bath towel or two.
Let it culture overnight, 8-12 hours.

In the morning stir yogurt (if desired) and store in glass quart jars or a container of your choice.

For optimum texture, refrigerate for at least 8 hours before using.

Site Meter

  • 1
Ooh lovely! I want a piece! :)

I'm of course prone to melodrama, but my first taste of that warm crusty crunchy buttered bread produced in me a great shiver of delight!

(Deleted comment)
I followed the directions exactly and got a perfect batch first try. Amazing stuff. Absolutely delicious, and even better with a couple spoons of cherry preserves.

(Deleted comment)
That's precisely why I jumped into this cooking/preparing thing, to eat well but as cheaply as possible.

That bread looks fabulous. A little salted butter will mostly compensate for the salt left out of the recipe. Yum.

Thanks, the loaf is disappearing fast, and I'll be sure to remember to put in the salt in the next batch.

Congratulations on your forays into home preparation! I eat very little bread these days (not through dislike or food intolerance, but simply the fact that I can't eat much starchy stuff at a sitting and so it would take me ages to get through a loaf; the potato cakes are a good compromise), but it is always useful to be able to make it... and, as you've discovered, it's so much easier than you think.

It is also good to be able to make a really nice plain biscuit (cookie) recipe. You can tinker about with it as much as you want once you've got it, but, even in Italy, you can never quite buy a biscuit in the shops that is as good as the ones you can make yourself. (And that's not to denigrate Italian biscuits. I love them, and when I see them anywhere over here I will normally buy some. British ones are very dull and heavy by comparison.) The basic biscuit recipe I use is in Nigella Lawson's How to be a Domestic Goddess; she calls them butter cut-out biscuits, and once you have made them, your life will never be quite the same again.

Actually, there are a lot of wonderful recipes in there. Ignore the gender-specific title. I'm sure domestic godding is just as satisfying as domestic goddessing. :-)

  • 1