Sunday, April 8, 2012

Home Sweet Home

The comfort of homemade bread...hmmmm
We have been making our own bread now for the past few years and really enjoy the entire process.  From the mixing of the dough to the smells coming from the oven...what a treat.  We follow the No Knead Bread (www.nytimes.com/2006/11/08/dining/081mrex.html?_r=1) recipe and are very pleased with the results.  It reminds me of growing up and the German breads we would have at home...yum yum,! 
We have varying results with the bread depending on room temperature, water temperature and the quality and age of the yeast.  The one in the photo turned out to one of the better ones that we have done.  The cooking can get a bit tricky in the Princess as we have to make sure that we maintain a constant high temperature (at least 475 if not higher) so being on the ball and making sure the fire is stoked is very important.  We use the old cast iron crock pot to cook it in and the crust turns out perfect.  Bread or some type has a history that is over 30,000 years old...there is something to be said about that!
Happy Easter and enjoy the moments!
PS The cutting board on the left was handmade by Karl...had to put that out there!

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