It was back to basics today: homemade bread & butter. David taught me how to make butter a couple weeks back, and it's already become part of our weekly ritual. No churn required, just a pint of cream (I used our favorite, Ronnybrook), a hand mixer, some sea salt, and 15 spare minutes.As for the loaf: I attempted Sullivan St Bakery owner Jim Lehey's no-knead bread recipe for the first time, and it couldn't have been easier. Stir up flour, water, salt, and yeast, give it a slow rise for 12-18 hours. Dust with cornmeal and let it rise again for two hours, turn it out into a dutch oven and bake for 45 minutes. That's it. No elbow-grease required. It is, hands down, the simplest and most satisfying bread I've ever made. And it even looks like the real deal.
All in all, it's been a most satisfying snowy Saturday.
-mro
4 comments:
this is great!! I'm so excited to watch you two domestically bliss out. I haven't made butter since I was little... I think you're tapping into some essential joy. All my love!
ta
Yes!! This is so unbelievably wholesome, and at the same time (having grown up in suburban America) making bread and butter from scratch seems pretty "avant-garde." Keep up the great blog, this is important work!
Excellent bread Molly! This is a must bake Winter 2009 selection. Mmmmm bet it would be nice with a rich Butternut Squash soup. Thanks for sharing slices at the sleepover. Love the blog. This is a brilliant idea. Go Mollv and David!
I loved the bread, and I'm loving the blog! Keep up the kitchen experiments!
Post a Comment