Many, many years ago, my husband was a busboy at a steakhouse. Servers would lean into a refrigerator and cut slivers of this real, fancy cheesecake. Before we moved north to the farm, the owner shared the recipe. It's one of my treasures.Read More
Confession: I love bread--not the airy, tasteless store kind, but hearty whole grain bread that satisfies and nourishes. Here is a recipe shared by Dr. Chris Horvath (IMO, the world's best naturopath).
Easy Riser Bread
You will need:
A cast iron dutch oven or large ovenproof pan with lid
- 3 cups bread flour
- 2 tsp sea salt
- 1 tsp SAF instant yeast
- 1 1/2 cups room temperature water
- Coarse bran or cornmeal.
Combine flour, yeast and sea salt in a 2-quart bowl. Add water and mix with a wooded spoon. Cover with plastic wrap and let sit 24 hours. (It can sit anywhere from 8 to 48 hours, but 24 is best.)
Heavily flour your work surface. Transfer the dough to the kneading surface. Knead a few times, until the dough is not sticky. Shape into a round loaf.
Spread out the dishtowel and rub a generous amount of flour onto one half of the towel. Sprinkle cornmeal or bran over the flour. (This is important to keep bottom of bread from sticking to the baking pan.) Place the shaped loaf on the floured towel, dust the top of the loaf with more flour, and wrap the other half of the towel over the dough. Let rise 1 to 2 hours. About halfway through the rising time, preheat the oven to 450 degrees. If using a cast iron dutch oven, preheat dutch oven, too.
Carefully transfer the raised dough to the dutch oven or baking dish. Center dough in the pan. Cover and bake 20 minutes. Then uncover and brown for 10 minutes more. Remove loaf and let cool on a wire rack.
Variations: Use potato water for the liquid and add 2 Tbsp. cracked black pepper. Use semolina for 1 cup of the flour, and add 2 handfuls of golden raisins and 2 Tbsp. fennel seeds. Substitute whole wheat flour for some or all of the flour. Add cracked wheat. Use some rye flour and add caraway seeds.