Saturday, February 28, 2009
No Knead French Toast
I've been experimenting with no-knead bread from the recipes at this site. They have videos, recipes and comments from bakers! I made the Sour Seeded,
and the Cranberry Pecan. I adjusted the Cranberry, so I'll include the recipe below. Mark is very impressed. He commented that his dad has been trying to make bread for years and they never come out quite this good. (Joe: if you're reading this, we love you and we love your bread. It's just that this bread is out of this world!)
No-Knead Cranberry Pecan
Feel free to swap raisins for cranberries, and walnuts for pecans.
13 oz flour
3 oz. steel cut oats
1 1/2 t. salt
1 t. cinnamon
12 oz. water
1/3 cup sourdough starter OR 1/4 t dried yeast
1/2 cup cranberries
1/2 cup chopped pecans
Mix flour, oats, salt, and cinnamon.
Mix water and starter or yeast.
Combine the wet into dry in large glass or ceramic bowl.
Cover with plastic wrap and let rest at room temperature 18 hours.
Fold the dough over itself a few times in the bowl. Cover and let rest again for 15 minutes.
Find a tightly woven wicker basket, or a nicely shaped bowl, and oil it, or line it with a towel, and add ground flax seed, or bran flakes.
Gently flip the (sticky!) dough into the basket, and let rest covered with a towel 1 - 2 hours.
Preheat oven and ceramic pot with lid, or Dutch oven, at 500 degrees. When oven is preheated, quickly flip dough into the pot and cover. Bake covered for 30 minutes.
Lower heat to 450, uncover, and bake another 15 minutes. Enjoy!
1 c milk, cream, or half and half
2 t honey
1 t cinnamon
1/4 t salt
8 slices of bread
Mix together all ingredients. Dip bread in mixture for 30 seconds. Let drip dry on a drying rack for 1 minute. Heat butter in frying pan or griddle. Cook bread 2 - 3 minutes on both sides til golden. Transfer to oven or toaster oven set to 375 for about 5 minutes. Enjoy!!