I am so excited to tell you that I finally succeeded in making hole-y bread. And this was the easiest recipe yet!! I followed this lady’s take on the No Knead Bread recipe. Instead of using a dutch oven though (which I don’t have), I used a 4qt ceramic dish with a domed, glass lid. Worked great!!!
The one thing that baffles me is how this recipe yields such great flavor and crumb with practically no work (read: kneading), whereas the sourdough bread complete with wild yeast starter and sore arms taste wonderful but the texture isn’t quite there. Oh well. Quite happy with the results nonetheless.
The bread even tastes great, too. Caleb can tell you that:
I can’t wait to try some flavor variations with herbs, fruit, seeds… yummy!
Seven months and six batches of bread later, I’m still hopeful about the final shape and texture of the bread. For some reason, it always comes out very flat with a sharp corner on the bottom, vs. a smooth round shape. This time, I even tried letting it rise upside down in a basket to try and get that rounder shape! As soon as I flipped it over onto the baking sheet though…it went flat. Phooey. As for the texture…it’s still pretty dense, but I think I just need to go get some high-gluten flour. Regular all-purpose just isn’t cutting it.
Doesn’t it look good as a sandwich though? It tastes amazing fresh out of the oven (although I think it could still be fluffier). I’ve had the starter now for almost 7 months, and it seems as though the flavor is improving over time. I almost forgot to feed it once and thought it had died on me, but am so thankful it didn’t!! And I did use a baking stone this time, and the crust is super crispy and flavorful. I even made garlic bread last night (pressed garlic and butter spread on top of a few slices) and it was so delicious. Strong, but delicious.
I was never a big fan of pancakes, but we are definitely on a pancake kick in this household! I found a recipe last week for German Pancakes, and it reminded me so much of the one I had tried at the Original Pancake House that I had to try it today! It was deeeelicious. Definitely eat it with the lemon and powdered sugar!
Yummy yummy…I’m still thinking about it! Recipe for German Pancake here.
My dear husband made this for our Mother’s Day dinner this past weekend! I must say it was quite delicious, and it made for the perfect hot-summer-weather dinner. I didn’t even request the dish; he thought of it on his own and then reference a Martha Stewart cookbook for specifics on how to actually carry it out. Follow along for a super-easy recipe for the kabobs! As for the corn…just boil for 5 minutes and you’re good to go!
BBQ Chicken Kabobs
4 chicken thighs, skinned and cut into 1-inch cubes (roughly)
1 red bell pepper, washed and cut into chunks
1 cucumber, washed and sliced
salt and pepper to taste
olive oil to drizzle
1. Soak skewers in a pan of water. Place cast-iron grill in the center rack of the oven and preheat the broiler on high for at least 20 minutes.
2. Marinate chicken in BBQ sauce. Let sit for 30 minutes.
3. Alternately skewer chicken, bell pepper and cucumber (or to desired skewer-ness, as my husband says). Place on a baking sheet and drizzle oil all over the skewers. Sprinkle salt and pepper to taste.
4. When the oven is thoroughly heated, drizzle a bit of oil on the grill and then place the skewers on top. Cook for approximately 5 minutes, turn over, and continue to cook for another 5 minutes, or until the chicken is thoroughly cooked. The vegetables should be slightly charred.