If I’m looking for small joys during this time, I love the explosion and interest in bread baking. It’s been a fun distraction to talk bread making tips, techniques and tricks with friends and families and sometimes total strangers. This is the warm, fuzzy side of the internet.
If there is one common theme to many of the initial questions, it’s the surprise that most of the popular no knead, artisan bread recipes include an overnight proof. That long rest in the fridge helps the dough develop flavor, saves you the step of kneading, and makes the dough much easier to handle and shape the next day. Can you make no knead bread in a day? Yes, but start early. Can you make no knead bread after lunch and still have it on the table for dinner. Let’s find out…
The vast majority of the no knead bread recipes breaking the internet are for round artisan loaves. What if you want an equally easy, fool proof recipe but instead of a thick crusted slab to sop up soup or sauce, you want to make a sandwich? Is there a simple, no knead foolproof sandwich loaf bread recipe?
Yes, it exists and it’s simple and easy. It’s a great recipe to bake with kids. Best of all, the finished loaf tastes great, looks great, uses one bowl, freezes well, and works well with different add-ins.
If my text messages or website traffic are any indication, people are rediscovering, or at least trying, the joys (and some frustrations!) of baking homemade bread and pizza during the quarantine. Nothing could make me happier. I’m filling up my freezer with lots of anxiety baking. It might not help my waistline but it is helping my mental health during these strange times.
As a veteran home baker, here are my favorite links and resources to help you succeed in making your own homebaked bread or pizza.
Tofu is inexpensive, filling, nutritious, and … often tastes terrible. It doesn’t have to. I promise. Time and temperature are two simple tricks that can turn your tofu frown upside down.
One of our staple meals for busy weeknights is a tofu and veggie stir fry over brown rice. We cook and eat a lot of tofu and we’ve cooked and eaten a lot of bad tofu but over the years we eventually found a simple way to make it taste great in three simple steps.
It sounds French and fancy but there might not be anything simpler or more versatile to make than chocolate ganache. It should be a staple in every baker’s kitchen. You can use it for dipping, drizzling, icing, frosting, glazing, even making truffles. Chocolate ganache is simply chocolate and cream blended together. It’s almost foolproof and with just those two ingredients you can have it mostly made in the time it takes to hard boil an egg. If it is so easy and foolproof than why do so many people struggle with making this delectable treat?
I think I’m going to miss the little Star Wars-shaped appliance that has been sitting on our counter for the last two weeks. It’s going back to its rightful owner soon. Perhaps it’s new appliance enthusiasm or just the fad of it but I’ve used it far more than I initially thought I might. It’s not perfect but it does a few things really well.
UPDATE: Thanks to a reader suggestion, I tried these again with coconut flour (as the recipe calls for) rather than spelt. Much better result.
Alas, last week’s banana bread didn’t quite use up all the dark, dark bananas haunting my fruit basket. In a quest to clear the counter and avoid an impending fruit fly convention, I tried the banana coconut cookie recipe from the Run Fast. Cook Fast. Eat Slow. to use up the remaining fruit.
I’ve made many recipes at this point from both Run Fast cookbooks and while they all haven’t come out perfectly they all were pretty tasty and worth making again. This one, however, was the first dud for me, even with chocolate chips thrown in. I’m going to have to make it again if only to see if it’s really the recipe or if it’s me.