Artisan Bread

from Artisan Bread in 5 Minutes a Day

3 cups lukewarm water
1 1/2 TBS dry yeast
3/4 TBS salt
6 1/2 cups flour
 cornmeal for dusting
also need baking stone, broiling tray or rimmed cookie sheet, wooden peel

Dissolve yeast in water; add other ingredients and stir (do not knead).  Cover and let rise 2 hours.  Store in covered (not airtight) container in the refegerator up to 14 days (improves with a few days of sitting in the fridge).

On baking day:  Spray a wooden peel with oil spray.  Sprinkle generously with cornmeal.  Sprinkle the top of the dough with flour so it's easier to manage.  Pick up a 1-pound section of dough (grapefruit size) and form into a ball by tucking edges into the bottom.  Set on peel and slash dough with three parallel slits or two criss-cross slits.  Let rise for 30-90 minutes (the longer the dough rises, the more airy the bread will be).  30 minutes before baking, preheat the oven to 450* with the baking stone and rimmed broiling tray or cookie sheet on the rack just below stone.  When ready to bake, transfer dough to hot stone, add 1 cup of tap water to the broiling tray, and quickly close the oven door to trap the steam.  Bake 25-30 minutes.

Makes 3-4 loaves.

variations:
Baguettes--shape, brush with water and cut parallel diagonal slits, bake 425 for 20-25 minutes
Rolls/ Bread Bowls--bake 15-20 minutes
Focaccia-- roll dough flat to 1/4 inch thick, top with olive oil, garlic, rosemary, tomatoes, basil, etc.  bake 425 for 15-20 minutes (may need to bake longer if you add lots of veggies)
Pizza Crust
Calzones
Pitas--bake at 500, roll out golf-ball size dough to 1/8 inch thick circle, do not slash, no rest time needed, bake 5-7 minutes

happy baking!

Recipes from Marilyn Crittenden

Some of you have requested these...so here they are for all.

Gluten Free Breakfast Grains:

1 cup rinsed millet, quinoa, teff, or buckwheat groats
3 cups water
1 tsp salt

cook in pressure cooker for 10-15 minutes (depending on grain)
Stir in 1 tsp vanilla

Serve with honey, maple syrup,nuts, fresh or dried fruit, etc
coconut milk and bananas are a nice combo for millet


WHOLE WHEAT BREAD
(The bread isn't as tasty right out of the oven as mom's, but it is a bit easier to make and holds up longer without going crumbly)
5 cups warm water
2 Tb. dough enhancer
2 Tb. salt
2/3 c oil
2/3 c honey
6 cups flour
2 Tbl (heaping) yeast

Add ingredients in order as given, mix, and add more flour until pulls away from the side of the bowl. Knead or mix on low for about 8 minutes. Put dough on oiled counter. Divide into 6 standard or 4 extra-large loaves. Make into loaf and place in greased pan. Rise until 1" above pan. Bake in 325 oven for 25-30 minutes.

PUMPKIN WAFFLES AND APPLE CINNAMON SYRUP
(I haven't made these yet, but Chris loves them)
2 cups milk
3 eggs
3/4 cup pumpkin
1/2 oil
2 cups flour
1 Tbl sugar
2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger

Mix all ingredients together and bake in waffle iron

APPLE CINNAMON SYRUP (a special treat)
1/2 cup sugar
1 Tb lemon juice
1 cup cider or apple juice
1 tsp cinnamon
1 Tbl cornstarch

Combine dry ingredients, add apple juice and lemon juice. Cook over heat to thicken and add: 2 Tbl butter.

BUTTERMILK WAFFLES
(works well with whole wheat flour)

2 cups flour
1/3 cup brown sugar
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
3 eggs separated
2 cups buttermilk
8 Tbl butter, melted
1/2 tsp vanilla

Mix flour, sugar, baking soda, baking powder, cinnamon and salt. In other bowl, whisk egg yolks, buttermilk, melted butter and vanilla. Pour into dry mixture. In other bowl, beat egg white until stiff, but not dry. Fold whites into batter. Pour into hot griddle and cook.

BLENDER PANCAKES
1 cup whole grain wheat
1 cup milk
combine in blender and mix on high speed for 2 full minutes

Add 3/4 cup milk and blend 2 more minutes

Add: 2 eggs
1/3 cup oil
1 tsp salt
1 tsp cinnamon
1 Tbl honey

Blend well. Just before cooking add 1 Tbl baking powder.

SUSHI SALAD
(I haven't tried this one either, but it's a favorite of Brent's.)

2 cups cooked brown rice
Nori seaweed strips
1/2 cucumber in 1/2 inch cubes
1-2 Tble sesame seeds
1 cup tofu, or salmon in 1/2 inch cubes
pickled ginger
1 Tbl brown rice vinegar
1 avocado peeled and cubed
1 carrot, shredded
3 scallions, sliced thinly
1 Tbl olive oil

Cook rice and transfer into a large bowl. Drizzle brown rice vinegar over the rice as it cools. After it cools add vegetable and mix. Top with Nori seaweed.

New Recipes from Lizzy

Edamame, corn & tomato salad

a fast, fresh, yummy variation to a corn and bean salad. Portions are very flexible.

fresh corn kernels: 2 ears or 3/4 c frozen

Frozen shelled edamame: about 1 1/2 cups

Cherry tomatoes: 12, halved

Avocado: 1 large, pitted, peeled, cubed

Fresh lime juice, 2 tablespoons

Salt and pepper

oil: 1 tablespoon

Romaine lettuce (I used greenleaf)

Fresh cilantro, 2 tablespoons finely chopped

1. cook corn and edamame: bring a saucepan of water to a boil and have ready a bowl of ice water. Ad the corn and the edamame and cook for 3 minutes. Transfer to ice water using a slotted spoon. Drain the corn and edamame, place in a large bowl and add the tomatoes and avocado.

2. Whisk together the lime juice, 1 teaspoon salt, and 1/8 tsp pepper. Slowly whisk in the oil. Pour the dressing over the salad and gently toss to combine. Arrange the lettuce leaves on a serving platter and spoon the salad onto the leaves. Garnish with cilantro and serve.

Potato Salad with Spring Onions, Capers, and Mint

~courtesy of “Vegetable Harvest” by Patricia Wells

1 lb firm yellow-flesh potatoes

¼ cup olive-oil

2 Tbl fresh lemon juice

1 Tbl imported French mustard

3 spring onions trimmed, peeled, and cut into very thin slices

¼ cup capers in vinegar, drained

Fine sea salt

¼ cup fresh mint leaves, cut into chiffonade

1. scrub potatoes, but do not peel. Bring 1 quart water to a simmer in the bottom of a steamer. Place potatoes on the steaming rack and steam, covered, just until the potatoes are fully cooked, about 25 minutes.
2. Dressing: in large salad bowl, combine the oil, lemon juice, and mustard and whisk to blend. Add onions and capers and toss. Taste for seasoning.
3. Once the potatoes are cooked, cut them crosswise into thin slices, tossing theh slices directly into the dressing. Do this while the potatoes are still warm so they quickly absorb the dressing. Toss to thoroughly coat the potatoes with the dressing. Add the mint and toss again. Taste for seasoning. Serve warm.