I bought this copper and brass witch weather vane for my new house, if I ever find one! I was driving through Gloucester on our trip and there she was sitting on the sidewalk. It was love at first sight!
This is a recipe for a fruit and nut artisan bread which is fabulous served with cheese or pate' or just eaten on it's own
Measure 6 1/2 cups of all purpose flour into a bowl. Add 1 cup of whole wheat flour, 2 teaspoons of salt, 1 teaspoon instant rise yeast and 4 cups of water.
This was the first attempt at making this bread and I added the fruits and nuts after I made the dough. I think next time I would add the fruits and nuts to the dry ingredients and then add the water. It was a bit difficult to work them into the dough at the end.
I used a mixture of walnuts, hazelnuts and pecans.
Add 2 cups of nuts
coarsely chopped.
Add 2 cups of a mix of raisins and dried cranberries. Mix it all together, cover with plastic wrap and let rise for at least 8 hours. This really rises so watch that it doesn't run over the edge of the bowl.
This is what it looks like after it has risen. Preheat your covered bowl or casserole along with your over to 450 degrees. Carefully remove the bowl from the oven, lift the lid off carefully and spray the bowl with cooking spray. Tilt the bowl with the dough and dump the dough into the preheated bowl. Cover and return to the oven to bake for 45 minutes covered. after 45 minutes, remove the lid and allow to cook until the internal temperature reaches 205 degrees. If the top starts to get too dark, cover with the lid again.
Place on a rack to cool. I think mixing the fruit and nuts with the dry ingredients will incorporate the fruit better and you won't have browned piece like in this photo.
Plus, I think it will distribute the fruits and nuts better throughout the loaf.
This sure is good.
I am cooking all month for my daughter's next two events during the first week of December. For the first event, we will be serving mini portions of turkey dinner. So, if you need thanksgiving recipes, stop back and see how we are preparing our meals. I made three loaves of this bread which will be served with my special holiday pate' recipe which I have never shared before. I will show how to make it later in the month.
I bought this copper and brass witch weather vane for my new house, if I ever find one! I was driving through Gloucester on our trip and there she was sitting on the sidewalk. It was love at first sight!
This is a recipe for a fruit and nut artisan bread which is fabulous served with cheese or pate' or just eaten on it's own
Measure 6 1/2 cups of all purpose flour into a bowl. Add 1 cup of whole wheat flour, 2 teaspoons of salt, 1 teaspoon instant rise yeast and 4 cups of water.
This was the first attempt at making this bread and I added the fruits and nuts after I made the dough. I think next time I would add the fruits and nuts to the dry ingredients and then add the water. It was a bit difficult to work them into the dough at the end.
I used a mixture of walnuts, hazelnuts and pecans.
Add 2 cups of nuts coarsely chopped.
Add 2 cups of a mix of raisins and dried cranberries. Mix it all together, cover with plastic wrap and let rise for at least 8 hours. This really rises so watch that it doesn't run over the edge of the bowl.
This is what it looks like after it has risen. Preheat your covered bowl or casserole along with your over to 450 degrees. Carefully remove the bowl from the oven, lift the lid off carefully and spray the bowl with cooking spray. Tilt the bowl with the dough and dump the dough into the preheated bowl. Cover and return to the oven to bake for 45 minutes covered. after 45 minutes, remove the lid and allow to cook until the internal temperature reaches 205 degrees. If the top starts to get too dark, cover with the lid again.
Place on a rack to cool. I think mixing the fruit and nuts with the dry ingredients will incorporate the fruit better and you won't have browned piece like in this photo.
Plus, I think it will distribute the fruits and nuts better throughout the loaf.
This sure is good.
I am cooking all month for my daughter's next two events during the first week of December. For the first event, we will be serving mini portions of turkey dinner. So, if you need thanksgiving recipes, stop back and see how we are preparing our meals. I made three loaves of this bread which will be served with my special holiday pate' recipe which I have never shared before. I will show how to make it later in the month.
Comments
Have a greatv day!
Christer.
And I vote very high marks for your no knead bread and will be making it this week because it looks too darned lovely not to. Thanks for posting another great recipe. Can't wait to try it.
Bright blessings,
Bird
I love rich, dense breads. That looks lovely and I'm looking forward to reading about your pate. I have never had pate. Hmmm.
If you tell me you have a whole set of those I will really lose it!
Teresa
I spent part of last week reading the new Healthy Artisan Bread in 5 Minutes book. Love the technique of no knead!