check out my first LOAF OF BREAD!!
 

wow. yeast, flour, salt..water. i was always nervous of baking. i dont even have a stand mixer. this LOOKS good, but i dont know what it will taste like. letting it cool for a few hours. hmmm..maybe clam chowder for dinner.

check it!

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http://forums.pelicanparts.com/uploa...1276457857.jpg

Very nice.

It looks like the ATK Almost No Knead bread, great stuff.

looks tasty!!

I've always wanted to do that myself, I might just have to give it a try!

Well done.

A week or two ago I got a Panasonic breadmaker and have been making all kinds of loafs. I like the Vienna white stuff but for health reasons I've been going a few "gut scraper" type multi-grains which also are nice, just not quite as nice as a still warm Vienna white.

not quite, but i did start there. i had to knead mine..i did replace some of the water with beer, to add flavor. i read that no-knead method..and found on the internet that the ease was there, but it was missing flavor.

anyone know how to remove stains from a le cruset pot? i think i crossed over to the dark side with my favorite pot. it is dark inside.

Man, I wish we had smell-o-internet!!! That's looks great, Vash.

It would gone great with the ribeye I had for dinner.

Time for a Grilled Cheese, Claussen Kosher Dill Spears and Campbells Tomato Soup.

I don't know what the orange thing is but only a guy would bring the infrared thermometer in from that garage for cooking. :)

GENIUS!!! i am going to do this!!!

bread was effen delicious! damn easy too. my pot now looks like crap, but WTF..who cares.

that orange thing is another probe thermometer..inside temp of bread is done at 210. and i did go to the garage to grab the infrared. hahhaha.

looks amazing, wish I had one and some seafood stew now,or some Guinness French onion soup.

Recipe?

Write it up for us, if you don't mind.

What is the pot for?

Only bread I have ever made was Beer Bread, or in the bread machine.

ok.. easy. this is from memory..it is that easy.
dry stuff.
3 cups of flour..i weighed it. 15 oz.
2 teaspoons of kosher salt. recipe said..1.5tteapoons of table salt. technically you double if you use kosher.
1/4teaspoon of rapid rise yeast.
wisk it all together.

wet stuff.
3/4cup of water + 2 tablespoons.
1tblspon of white vineger
6tablespoon of lager. i used stella..room temp please.

add wet to dry stuff. mix with a spatula. it seemed dry to me. mix it until all dry flour is gone. ball seem raggy. dont worry it comes together.

cover it with plastic wrap and let is sit for 18 hours. yes..18 hours. if you plan to use it for a specific meal..time it right.

times up. dump it out on a floured surface. knead it for 1 minute. work it into a ball. get a strip of parchment ready. put the sheet into a 10" skillet (for shape and size) spray it with PAM. set the ball of dough in the parchment lined skillet..spray the doughball with pam. and let it sit for 2 hours. get the oven to 500 degrees. use a dutch oven..get it hot too. very hot. my handle on my le crueset melts at 450 so i used an inverted cast iron skillet as a lid. get them hot. once everything is at 500.. lightly flour the surface of dough, slice the top with a sharp knife, drop the parchment and dough into the pot, lid it up.. reduce oven to 425 and let it go. 30 minutes.. then take off the lid and let it bake until golden brown and the inside is 210. let it rest on a rack for two hours...done. without the parchment "sling" i cant see you successfully plopping the dough into a rocket hot pot. or taking it out. the pot mimics the professional steam ovens for a crusty crust..

see easy!

Hey Cliff,
The wife says to use Soft Scrub on it. Its a liquid cleanser. Nice looking bread too BTW.

Onion Herb Batter bread
 

1/2 cup milk 1 pkg yeast
1 1/2 T. sugar 1/2 cup warm water
1 teasp. salt 2 1/4 cups flour
2 1/4 teasp. butter 1 tablespoon minced onion
1/2 teasp. dill

scald milk, remove from heat & add sugar salt & butter
cool to lukewarm, dissolve yeast in water. add cooled
milk mixture. Add minced onions & herb. Stir flour into mixture
and stir all until well blended approx. 2 minutes. Cover and
let raise until tripled in bulk. Stir down and beat
vigorously about 1/2 minute. Turn into greased pie plate.
Let rise about 30 minutes. Bake at 350 degrees 1/2 hour to 45
minutes until brown. Cover with foil if browns too soon.
Brush top with melted butter & sprinkle with salt.

No stand mixer? The horror! That was the first thing on our wedding gift list- the KA 6 qt. deal with the cool windy-handle thingy. You can tell I use it a lot.

Mostly in play for chocolate chip cookies, but it's seen a few cakes and breads, too.

Wow Vash, went to school for baking and worked in a bakery for several years and let me tell you making bread with that crust and crumb takes a while to get it right. And you got it first try!! Good on you! Love the IR thermo, temp. is important. Try a sour dough next, make your own starter!

Love home made bread, but haven't made any in a long time. I'm posting to say I keep my infrared thermometer in the kitchen now days & not the garage. Use it for lots of things. When I make pancakes, I monitor the griddle to keep the temp around 500 deg.

Better print out the recipe I posted guys...lifted from Cindy's recipe cards....It's great stuff! :D

round two. making a loaf for a sick neighbor.

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