Loafing Around....

Although I consider myself to be pretty well-rounded in the kitchen, one thing I have not really experimented with very much is bread. Well, when we were preparing for Ginny's recent visit, she found two bread recipes from America's Test Kitchen that she wanted to try. And, as usual, nothing much stops us from following through with food plans, so away we went!

This is going to be a quick post with just a couple of pictures, but I think the gorgeous round loaves speak for themselves. I will say that we had a little trouble getting the dough to proof with the weather being fickle last weekend, so the bowl with the dough in it spent a little time on the warm dashboard of Ginny's car, and then the next loaf sat outside in the garden with us for awhile. Other than that, this bread was a breeze to put together. They turned out to be nice, dense loaves with a lot of flavor. I highly recommend giving it a try!

Almost No-Knead Bread with Olives, Rosemary, and Parmesan

from the Episode: Breadmaking, Simplified

An enameled cast-iron Dutch oven with a tight-fitting lid yields best results, but the recipe also works in a regular cast-iron Dutch oven or heavy stockpot. (See the related information in "High-Heat Baking in a Dutch Oven" for information on converting Dutch oven handles to work safely in a hot oven.) Use a mild-flavored lager, such as Budweiser (mild non-alcoholic lager also works). The bread is best eaten the day it is baked but can be wrapped in aluminum foil and stored in a cool, dry place for up to 2 days.Makes 1 large round loaf

3 cups unbleached all-purpose flour (15 ounces), plus additional for dusting work surface
1/4 teaspoon instant or rapid-rise yeast
1 1/2 teaspoons table salt
4 ounces finely grated Parmesan cheese (about 2 cups)
3/4 cup plus 2 tablespoons water (7 ounces), at room temperature
1/2 cup chopped green olives (pitted)
1/4 cup plus 2 tablespoons mild-flavored lager (3 ounces)
1 tablespoon white vinegar
1 tablespoon minced fresh rosemary

1. Whisk flour, yeast, salt, Parmesan, and rosemary in large bowl. Add water, olives, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.

2. Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.

3. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.

Almost No-Knead Cranberry-Pecan Bread

3 cups unbleached all-purpose flour (15 ounces), plus additional for dusting work surface
1/4 teaspoon instant or rapid-rise yeast
1 1/2 teaspoons table salt
1/2 cup dried cranberries
1/2 cup toasted pecan halves
3/4 cup plus 2 tablespoons water (7 ounces), at room temperature
1/4 cup plus 2 tablespoons mild-flavored lager (3 ounces)
1 tablespoon white vinegar

1. Whisk flour, yeast, salt, cranberries, and pecans in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.2. Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.

3. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.