That’s what we’ve been having here in the last month or so. It all started because I work afternoons/evenings, and thus I pack a
lunch dinner to eat at my desk. Because I’m a little lazy, this means I eat a lot of sandwiches at work. Don’t get me wrong – I love sandwiches. I love sandwiches so much (and especially grilled cheese sandwiches) that my sisters joke that I’m not a vegetarian, I’m a bread-and-cheese-atarian. I take exception to this, because I eat fewer grilled cheeses than people think. Anyway, that’s all an aside. Basically, I eat a sandwich for dinner almost every day and therefore, I like to at least have good ingredients, such as bakery bread, to use. There is only so many times you can use grocery store bread before you start dreading dinner.
So, I started buying bread from the bakery around the corner (there are are more bakeries within 30 seconds of us than is healthy). It was delicious bread, so we ate it quickly, so we bought more, so bread expenses went up. For me, this was okay, a sort of business expense, if you will. For L, it was extravagant (he eats dinners at home, after all). Anyway, we talked about it and I offered to start making bread, which would mean I still go nice bread for my sandwiches, but it would be far less expensive. I was raring to go and then L bought two loaves of bread in a row, so it was a bit of a false start.
I have not managed to take a picture of a full loaf. They just don't last long enough.
Nonetheless, we’re back on track now and I’ve made three loaves of bread this week. One was a housewarming gift for Wendy and her boyfriend (don’t worry, we don’t eat that much bread), but the other two were for us, and both turned out very well. I plan to experiment and try some new recipes, but for now my go-to is a no-knead, night-rising French bread that is too good not to share – I mean, this bread pretty much makes itself, you just have to plan ahead.
No-Knead French Bread
3 cups flour
1/4 tsp instant yeast
1.25 tsp salt
1.5 cups water
Mix everything together in a big bowl until it resembles a wet, shaggy, sticky dough (you will know what I mean when you see it). Cover the bowl with plastic wrap and let it rise for 12 or so hours (I make it before bed, but you could just as easily make it before work in the morning).
Punch it down, cover it back up, and let it rise for another two hours or so.
About a half hour before baking, heat a dutch oven (that is, a solid – NOT glass – dish with a lid) at 425-450F until fully warm (I just leave it in there for a half hour because that’s easier). Turn dough into warm dish (no greasing or flouring necessary) and bake with the lid on for a half hour and then with the lid off for 15 minutes.
I am convinced that this recipe cannot be messed up. I’ve let the dough rise for 48 hours; I once had dough that didn’t rise properly (not enough water), so I punch it down and let it rise for another day and it was fine; I’ve baked it at 350 instead of 450 and even though it took a little longer, it was still fine. Seriously. If you have never made bread but are curious about it, this is your gateway bread.
The unfortunate quality of this photo is courtesy of my phone. Nonetheless, a daffodil! In full bloom! In March!
Also, there are daffodils out. In March. What the heck is going on here? I keep trying to not get my hopes up that winter is really and truly over (I’ve been disappointed by March before), but I don’t know. Daffodils. That’s really something.