No Knead Refrigerator Bread

Esther Reisinger — Thu, 07 Apr 2011 02:11:48 +0000

It has been said that man cannot live by bread alone. Obviously, that was said before I was born. It was also said before the advent of no-knead refrigerator bread. Let me explain: I eat the crust part of a piece of pizza. And I love it. I get kind of sad when I see rejected crusts on a plate. The bread basket at a restaurant always puts me at risk of being too full for my main course. Especially if thereʼs some sort of ﬂavored butter. You know how some people remove the top bun of their burger or sandwich and just eat the sandwich open-faced to reduce carbs, or something like that (a foreign concept to me)? The other night, I deconstructed my half-eaten pulled pork sandwich and ate the bun alone, leaving the rest of the sandwich exposed (mind you, it was a brioche bun, so I think I get a free pass one this one). Usually, when Iʼm so obsessed with something, I try to ﬁgure out a way to make it at home (Usually, it doesnʼt happen. But at least I think about it). However, making bread at home can seem like a daunting task. […]

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BBA Challenge (Week 13): Focaccia Bread

Maris Callahan — Thu, 17 Sep 2009 05:00:00 +0000

I’m no stranger to focaccia bread. Specifically, foccacia bread with onion and rosemary that was so good I even recommended making it to impress a date (and I promise you won’t wind up with onion breath). I wish I could whole-heartedly recommend Peter Reinhart’s recipe but for the strapped-for-time bread baker, I wouldn’t suggest anything other than the olive oil dough from Artisan Bread in Five Minutes a Day. If you’re entertaining, though, this is the bread for you. It makes enough bread to easily feed a crowd, and a hungry crowd, at that. Peter Reinhart’s dough was difficult to manage because there was so much of it. Between each proof, I thought it might outgrow the pan. I had visions of it ballooning in my oven like a big, sticky dough pillow that I would have to untangle from my oven racks….and what kind of photo would that be?Luckily, the bread that emerged from my oven (crisis averted) was crispy and soft in all the right places and was perfect, when served as an appetizer or as a sandwich, stuffed with fresh basil, tomatoes and mozzarella cheese. Since one of the rules of the Bread Baker’s Apprentice challenge is that […]

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homemade bread recipe – In Good Taste

No Knead Refrigerator Bread

BBA Challenge (Week 13): Focaccia Bread