Bread and breakfast have been going together for a long time now! .......Time to celebrate their relationship. Instead of decorating a cake for them, let us bake some more bread!
When we talk about bread as a breakfast staple, does it remind you of the store bought, laden with preservatives, wrapped in well !..bad for you plastic ? ...or
Fresh, just out of the oven, nice brown crispy crust, with a hollow center, no preservatives whatsoever, ingredients controlled by you ?
Well ! we preferred the second option and have been baking our own bread ever since we found this easy, NO KNEAD RECIPE, by Jim Lahey, in The New York Times.
In fact it is so easy to make, so delicious, that we always have a batch of dough going all the time. We also follow another recipe by the famous duo JEFF AND ZOE.
Their recipe is very similar to our Idli/dosa batter which we can keep in the fridge and use as required. They are our inspiration to bake bread at home, and get over the idea that bread has to be and will always be store bought.! Although the term artisan might sound fancy, there is in fact nothing fancy about the ingredients or the equipment.
Artisan Bread with parsley and seasame seeds
We shall post both the recipes that we make, go ahead and try them yourself....you will not be disappointed!
These will be our entry for JIHVA- Breakfast hosted by
JIM LAHEY RECIPE:
NO KNEAD BREAD:
Makes 1 1/2 pound of bread.
3 cups all purpose flour
1/4 tsp instant yeast
1/1/4 tsp salt
olive oil as needed
1 1/2 cups water
The method is as provided in the link above, it is always easier to watch someone make it, so go ahead and watch Jim Lahey make it and you will be on your way soon!
ARTISAN BREAD IN 5 MINUTES
JEFF and ZOE
6 1/2 cups unbleached all purpose flour
1 /1/2 tbsp granulated yeast
1 1/2 tbsp salt
3 cups lukewarm water
cornmeal for pizza peel
This method is very simple and can be viewed at the above link, although it is as simple as mixing all the ingredients together and letting it rise for a couple of hours outside and then putting it in the fridge. Remove as much as you need and bake fresh. It lasts for 2 weeks.
We made our bread in different ways. The one below has seasame seeds and parsley... for another loaf we added rosemary and some italian seasoning. Just go ahead and experiment to see what you like.
Have fun baking , the pleasure is in the process.....ENJOY.