Rustic Bread

 

 

Easy no knead recipe
Makes one loaf

3 ¾ cups of bread flour
2 teaspoons of salt
1 1/4 oz envelope of rapid rise yeast – Fleischmann’s
1¾ cups of warm water
small dutch oven, cast iron sauce pan with lid or baking crock with lid

In a deep bowl mix flour, yeast, salt and water. Batter should be slightly wet and sticky
Lightly oil one side of plastic wrap and cover bread
Let rise in a warm place 4-6 hours or overnight. Dough will double in size
Lightly flour bottom of pan
Pre-heat oven to 450° and place pan and lid in oven while preheating

Place raised dough in pan, make cuts cross lines with sharp knife on top
Cover, bake for 30 minutes
Remove lid and bake additional 20 minutes
Remove from oven and allow bread to cool in pan

Slice to desired thickness. Enjoy for sandwiches or toast
Keep in a plastic bag. Will keep in refrigerator for one week

Wild Blueberry Nut Bread

Lisa Lamme’ from the Gypsy Kitchen

Makes 2 small loafs or 12 muffins
Light and flaky with a crunchy top. Bread is fabulous toasted

2 cups wild blueberries- frozen maybe used
½ cup of cold cubed unsalted butter
¾ cup of cake or pastry flour plus 2 tablespoons
1½ cups all purpose flour
½ cup of chopped walnuts -optional
¾ cup organic sugar
½ teaspoon of salt
Zest of two lemons
¾ teaspoon of fresh grated nutmeg
¾ cup of milk or cream
2 teaspoons of  real vanilla extract
2 large eggs
4 teaspoons baking powder
Oil to lightly grease tins

Preheat oven to 400°
Oil tins
Toss blueberries in 2 tablespoons of cake flour in a bowl
Mix eggs, zest, milk, vanilla, nutmeg, salt and sugar in a bowl
Mix remaining flours together, add butter into dry ingredients and mix until you get a fine grain
Add baking powder to flour mixture
Add liquids to flour and mix 8-10 times
Add in berries and nuts mix 3-4times

Fill tins or loaf pans three quarters full
Bake 40-45 minutes for bread, 30-35 minutes for muffins. Test with a knife for dryness.

Remove from oven, un-mold from pans before cooling. Serve warm