Not sure exactly when it happened but bread is supposed to be our enemy. With low carb, Atkins,Keto diets bread is one of the many things we are not supposed to eat anymore. I try not to eat too much but bread is still my friend.
When I was a little girl, my mom made biscuits every day but when she discovered they came in a can the homemade’s went away. And there was a standard loaf of white bread in the breadbox for sandwiches and toast. So when I had a home of my own, that’s what I ate. But as I try everyday to eat better, I try to eat less and better bread. I used to laugh at my sister who always had multi-grain, brown gross bread full of crap but I’ve actually found a bread full of crap that I like. But it does not fit everywhere.
So I have trolled Pinterest and found bread recipes and have decided from now on I’ll make my own. What I’ve found mostly is Artisan breads, the loaves in the bakery section of the grocery that are $6 a loaf and turn green in 3 days. And they are not sandwich breads but I don’t need to eat lunch meat either so that’s ok too. I made a Rosemary bread which turned out really well except I found I don’t like Rosemary.
Today was an interesting bread day. I found a great sounding recipe for Honey-Cranberry-Walnut No Kneed bread. Looked simple enough. 7 simple ingredients. Top of the recipe says 15 minute prep, 45 minute bake, 1 hour, easy peasy. So yesterday I think I’ll start. But as I read the directions, in step 14 of 20, it says “after letting dough rise 12-18 hours…” and I’m like, um, what? So at 10pm last night I’m putting bread together and leaving oven on all nigh so I can put the bowl on top hoping it will be warm enough for bread to rise. I have to get the dough which is pretty wet out of the bowl, onto parchment paper and put a little flour on it to make the crust crispy & let it rise 45 minutes more. Then I bake in a covered Dutch oven for the 45 minutes. So it looks good and tastes pretty good although it’s chewy as hell. And the texture looks strange but it seems done.
Normally, I’d try an iffy recipe again but I don’t necessarily see that happen with this recipe. Easy enough to mix but 12-18 hours to rise? Seriously? Maybe I’ll try again some day but probably not soon.
Funniest thing is one of the steps in the recipe instructions tells me to put on oven mitts before pulling a pan that has been in a 450 degree oven for 45 minutes out of the oven.
Next: French Bread (normal rising time)