No-knead Dutch Oven Bread Recipe

photo by Roger Dorian

I’m a huge fan of Mother Earth News.  They always have the greatest articles and this No-knead bread recipe by Roger Dorian is a great example of just that.  We’re eating gluten free now but I may have to try to convert this recipe and see how it turns out.

“1/4 tsp active dry yeast

1 1/2 cups warm water

3 cups all-purpose flour, plus more for dusting.  You may use white, whole wheat or a combination of the two.

1 1/2 tsp salt

Cornmeal or wheat bran for dusting

  1. In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.

  2. The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.

  3. Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.

  4. At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.

  5. Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.”

Easy, No-knead Crusty Bread.

Raw Peanut Butter Brownies!

Don’t these look amazing!  I can’t wait to try this recipe from Fragrant Vanilla Cake.

“Raw Peanut Butter Brownie Cakes

Makes 4

Brownies:

2 cups raw peanuts

2 cups dried shredded coconut

1/2 cup raw cocoa powder

2/3 cup raw agave nectar or honey

1/4 tsp sea salt

Filling and Frosting:

Dark Chocolate Peanut Butter*

1/2 cup chopped raw peanuts

To make brownies, combine all ingredients in the food processor and process until finely ground and starting to hold together.  Press mixture into a square, and place in the fridge until firm (about 2 hours).  Cut into 8 squares.  On four of the squares, spread about 1 1/2 Tbsp of the chocolate peanut butter, then sprinkle with a bit of the chopped peanuts.  Top each with another square.  Spread about 1 1/2 Tbsp of the peanut butter on top of each, and top with more peanuts.  Serve!

*Dark Chocolate Peanut ButterMakes about 3+ cups

2 cups raw peanuts

2 tsp sea salt

1/4 cup agave nectar or honey, or to taste

3 Tbsp raw cocoa powder

1 tsp pure vanilla extract

About 1 cup raw almond milk

In a food processor, blend peanuts until very smooth. Add sea salt, agave nectar (more if you like it sweeter), cocoa powder, and vanilla. Process to blend until combined, then with the motor running, add enough almond milk to make it smooth like frosting consistency, and blend until well combined. Enjoy!  Store in the fridge in a jar with a lid.”

via Fragrant Vanilla Cake.