Sunday, October 10, 2010
A Homecoming: No-Knead Bread
My parents have been traveling the country for nearly two years and last week finally arrived home (the picture was taken in June 2009, when my parents flew back for a short while to attend Marlo's graduation from high school and my graduation from law school - even though I was actually a licensed, practicing attorney by then). Let's just say that I am very happy they are home. Yay!
Ever since the first time I made No-Knead bread, my dad has been a fan.Within two days of arriving home, mom called and said, "Your dad wants you to make some of The Bread." I made two loaves right away.
Yesterday, I mixed up two more loaves, this time one with rye and wheat flour, and a second with regular all-purpose flour with some wheat germ mixed in. We'll see how my improvising works out. I set them to rise yesterday and overnight in the oven with the light bulb turned on for warmth.
Normally, I gripe pretty heavily about waking up early on the weekends - which I usually do because my Internal Clock doesn't get The Memo that it is time to sleep in and unfortunately Internal Clock has lifetime tenure and cannot be fired. However, today I woke up at 7:00 a.m. and didn't mind it at all because I fixed the bread up for its final two-hour rise, and get to bake it at 9:00 a.m., just in time for a fantastic "Dipping Eggs" breakfast (*note, the picture below is sans No-Knead Bread).
No-Knead Bread is baked in a heavy lidded Dutch Oven in order to mimic the effect of a professional baker's steam oven which creates a great crust on the bread. I bake mine in my red Le Creuset pot that I got out of the law school experience. Still hate law school; still love the pot. It makes me feel all warm and well, domestic, I guess.