Spices Over Yanda Blog (Previously Allyson's Attempt at Domestication)

Doesn't this look delicious? Guess what? It is!!! I love rye bread. This also is from my new cookbook, "Artisan bread in 5 minutes a day". It was almost as easy as the master recipe, just a couple more ingredients. I started out with my NEW grain grinder. Isn't is BEAUTIFUL! I'm a big fan of appliances and this is one I've waited a LONG time for. It's super easy to use and gives me the BEST flour to work with. I started out with this. Rye berries. I got them in the bulk department at Central Market. I don't remember the price per pound, but I know I got that whole huge bag for under $5, so not too bad. Here is how my rye flour turned out. Isn't it pretty? LOL! Then you can see my dough after it's first rise. Now it's your turn to try. Let me know if you try it and how you liked it! 3 cups luke warm water 1 1/2 Tbsp yeast 1 1/2 Tbsp kosher salt 1 1/2 Tbsp caraway seeds, plus some for sprinkling on top 1 cup rye flour 5 1/2 cups white flour ...

I have been reading more in my new cookbook about the different ways to use the master dough. If you don't know what I am referring to, check the post right below this one. Another way listed to make the bread was in a loaf pan. This appealed to me because then I could have regular slices instead of small weird shaped slices. Also, it was nice because I didn't need the stone or the pizza peel. So, if any of that describes you, this is the way to do it. Use the same dough you already have made in the fridge. Flour the top of it and break off 1 1/2 pound piece, about the size of a cantalope. Shape it into a ball the same way as before, but then elongate it into an oval. Place the oval loaf of dough into your greased loaf pan and let it sit to rise for about 1 hour and 40 minutes. The dough before rising should fill your pan just a little past half way. After rising, flour the top of the dough and slice the top with a sharp bread knife, place your loaf pan in the middle of the ove...

I had heard about this cook book called Artisan Bread in Five Minutes a Day , I love learning new ways to bake bread and this just seemed like a great system! So, I had a giftcard to the bookstore from Christmas and got it a couple weeks ago. At first I was going to wait until I had all the perfect supplies (the dough riser bucket and pizza peel) but I decided today that I couldn't wait! So, I didn't have a big enough bowl - so I mixed it up and then split it into two bowls. It worked fine. I used my stoneware bar pan from pampered chef instead of a pizza stone or bread stone and for my pizza peel I used a flat cookie sheet. It sounds like a lot of time, but really it's no more time than any other bread recipe and the amount of acutal labor you put into it is wayyy less. Just pick a time when you are going to be home and go for it! It turned out sooo yummy! Try it and let me know. The cookbook has many, many other recipes, so I'm sure you'll get a lot of posts abou...