Hey everyone! I’m popping in to share my latest obsession: this bread. I have to start off saying that in no way am I a baker. You might even remember when I made it a goal to learn how to make a decent cake which I feel like is fairly decent proof that I’m not always amazing in the kitchen. But this bread is foolproof. I’ve made it multiple times now and it’s always turned out beautifully, which for me is probably a first in regards to anything I’ve ever attempted to bake. It’s truly a testament to the ridiculous easiness of the recipe which is why I had to share it. This recipe is for you, all my timid baker friends (as well as my generally lazy friends too).
No Knead Fancy Bread
- 3 cups flour
- 1 tsp salt
- 1/4 tsp dry active yeast
- 11/2 cups of lukewarm water
- Swirl of olive oil
Prep: 12-24 hours before baking
Mix flour, yeast, and salt in a medium sized mixing bowl then add the lukewarm water. Mix until fully combined. Swirl just a bit of olive oil on the top of the dough and cover the bowl with plastic wrap. Set aside at room temp for 12-24 hours. In a pinch, you can do as a little as 9 hours but it will result in a smaller loaf.
Preheat oven to 500 degrees. Dust flour on the counter and place all the dough on the flour. Lightly cover the dough with flour (dough will be sticky) and fold in edges to create a round shape. Place dough into a deep baking dish (I use my dutch oven) and cover it with a lid or foil. Bake for 20 minutes then remove the lid and bake for another 20 minutes or until the top is a medium golden color. Then grab butter and eat.
If you’re more visual (or don’t trust me- it’s OK), Mark Bittman has a great 5 minute video showing you the whole step by step process.
It’s really that simple and it’s such a delicious and beautiful bread that would be perfect for entertaining or even as a gift- just wrap it in a simple white a red dish towel. Although I’m sure my friends and neighbors would a love a loaf, I’m probably going to sit here with the bread and butter and call this lunch!
Have a great day and happy baking!
Hey guys, I’ve been pretty busy this weekend but I thought that I’d let you in on my go-to recipe for anything potluck. We had a welcome BBQ this weekend but most of the cookies never made it- they’re too good to not sneak a couple every few minutes. I’ll warn you that this is pretty much the best sugar cookie recipe ever. I love that the dough doesn’t need to be chilled, perfect with or without frosting, and completely easy to make. I follow her recipe pretty closely except halve the frosting amount and add half a teaspoon of lemon juice.
It’s a great way to use up some strawberries at the end of the season that might be a little over ripe. Check out CelebratingSweets for the recipe!
Ever wish for a week to end only for the next one to be just as bad? That has been my past month- or at least it’s felt that way. And I don’t know about you, but when I’m down in the dumps I love to shovel junk food into my mouth as fast as possible. But junk food never was happiness. Chocolate on the other hand, I firmly believe is. Lately my treat of choice has been Serendipity’s Frozen Hot Chocolate.
I love it for so many reasons but mostly because it’s delicious and cool during these months that try their hardest to melt your soul. And it’s made by the serving so limited indulgence can actually be a reality instead of a broken promise to yourself. Another wonderful thing is you only need a blender, ice, milk, and the mix and at this point, I keep all of those things on hand. This hasn’t changed my life, but it’s helped my day and I thought I’d share it with any of you out there who need a little pick-me-up.
You can pick up a canister at Williams and Sonoma or order it HERE on Amazon. Hope you’re making it through!
I’ve been tweaking my recipe and I think that I’ve finally made my perfect vinaigrette. It’s just in time too because I leave for the beach in a little over a week and I’m not feeling a 100% beach ready. But anyway, this is my super easy, absolutely delicious, extremely flexible vinaigrette recipe. So let’s get down to it and start with what you’ll need.
- 1/2 Shallot- Minced
- 3 Tbs Fresh Lemon Juice
- 1 tsp Minced Garlic
- 3/4 tsp Salt
- 4-5 Tbs Olive Oil
- 1 tsp Dijon Mustard
Step 1: Mince Shallot
Step 2: Mix ingredients together
Easy, right? I have used this on so many types of salads and it’s great for outdoor parties or events because there’s no dairy or anything in the dressing that could spoil. It really will make your salad stand out and I’m sure you’ll get at least a few compliments where ever you take it.
While we’re talking about salads, I thought that I’d share one my favorites and perhaps the easiest salads. What you’ll need:
- My Vinaigrette
- 1 Bag of Trader Joe’s Brussel Sprout Mix
- 1/4 cup of Parmesan Cheese
- 1/4 cup of Pine Nuts
Step 1: Mix ingredients
Step 2: Eat the salad because you’re pretty hungry
Now all you need to do is just buy a baguette or some other artisanal bread and you’ve got a great lunch or dinner. Add a fried egg on top and you’ve got heaven on a plate, my friends.
*A helpful hint I learned from a cooking blog is to mix it about 10 minutes before serving it so the greens soften just a little.
Try the recipe and let me know how you like it! I’d love to hear about your favorite summer salads or if you have a recipe that you absolutely swear by.