Last night for dinner I made fresh artisan (no knead) bread and beef stew.
I started the bread around 1:30 PM. I mixed the flours (2 cups unbleached white and 1 cup whole wheat), 2 tablespoons sugar, 1 teaspoon salt, 2 tablespoons rosemary infused olive oil, 1 1/2 cups warm water and 1 1/2 teaspoons of quick rising yeast, and I let everything rise.
|This is what it looks like after you mix all the ingredients together. It's a sticky, gooey mess!|
|This is what it will look like sitting on your counter rising.|
After is rises, prepare your cooking vessel. I use my Pampered Chef Deep Covered Baker (DCB) for this particular recipe. I coat the DCB with olive oil and place it in a 425 degree oven for 20 minutes. Then, when the DCB is really hot, I dump in the dough. I bake the dough for 30 minutes covered and then 10 minutes uncovered.
|This is the final product.|
Sorry the picture isn't that great, but I was too hungry to screw with the camera. And please excuse the bowl. I don't normally eat out of my kid's dishes, but I didn't want to eat too much beef stew, knowing I was about to eat half a loaf of bread.
Here's a picture of my kid chowing down on his yummy, home cooked, American style dinner. I tried to get him to smile at the camera, but he was too busy eating.