JB School

So, I'm compelled to admit that I've neglected this blog a bit for the last few weeks, in favor of actually getting schoolwork done amid wedding arrangements. At this point, the deed is done (see it at joshandeden.blogspot.com!) and I've just gotten to my last actual class for this term, with finals week starting on Monday. It's a relief, but things are still busy.


I've just gotten my grade back from my last speech (76/80!), and, while the text of that speech is lost somewhere in the ether (my laptop is busy trying to die), I'd like to share a handout I gave. I chose to give my speech on the process of making bread, and gave out copies of my favorite low effort recipe. Among other things, I think you'll be amazed by the nutritional information given below - note that these quantities are for the entire loaf; most commercial breads list similar values per slice. In any case, here's a recipe that will take perhaps 15 minutes of effort, total, spread over 24+ hours, resulting in incredibly tasty, healthy bread.

No Knead Bread

Summarized from: http://www.recipezaar.com/Original-No-Kneed-Bread-352798

Original Recipe adapted from: http://www.nytimes.com/2006/11/08/dining/081mrex.html?_r=2&ref=dining

Nutrition Facts

Serving Size 1 Loaf 737g (Recipe makes 1 Loaf)
Calories 1367
Calories from Fat 33 (2%)
Amount Per Serving %DV
Total Fat 3.7g 5%
Saturated Fat 0.6g 2%
Monounsaturated Fat 0.4g
Polyunsaturated Fat 1.6g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 2340mg 97%
Potassium 421mg 12%
Total Carbohydrate 286.5g 95%
Dietary Fiber 10.3g 41%
Sugars 1.0g
Protein 39.1g 78%

Ingredients:

• 3 cups flour

• 1/4 teaspoon instant yeast

• 1 teaspoon table salt

• 1 1/2 cups warm water

Directions:

1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on counter top.

2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you’ve got about a half hour left, slip your covered pot into the oven and preheat to 450°F.

3. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, dump wobbly dough into pot. Doesn’t matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210°F Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes.