Bread Recipes

Below is the recipe for the crusty artisan loaf per Jessica's request. The original recipe was published in the New York Times. Watch the video on You Tube to get an idea of how the dough should look.

No-Knead Bread
1/4 tsp active dry yeast
1 1/2 cups warm water (I used 1 1/4...my first batch came out too soupy with 1 1/2)
3 cups all-purpose flour (I used bread 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 (I just used extra flour)

1. Combine yeast, flour and salt, stirring until blended. Add water. 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 (I skipped the towel part and left my dough on my cutting board...my first loaf stuck to the fibers too much). 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. (This whole process is to trap in the steam to make a chewy crusty bread. I can't afford the $100+ for a decent dutch oven so I bucked up $30 and got a pizza stone instead. To create the steam I put my broiler pan on the bottom rack and added a cup of water and quickly shut the oven door to trap the steam. I found this trick here.)
   
5. Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned (or 30 minutes total with a pizza stone). Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.

Buttermilk Bread (Good Housekeeping Cook Book)
1/4 cup warm water
1 pkg active dry yeast
1 tsp plus 1/4 cup sugar
1 1/2 cups buttermilk (I reconstituted powdered buttermilk)
8 T butter or margarine
2 tsp salt

1. In large bowl, combine warm water, yeast, and 1 teaspoon sugar; stir to dissolve. Let mixture stand until foamy, about 5 minutes.
   
2. Meanwhile, in 1-quart saucepan, combine buttermilk, 6 tablespoons butter, and remaining 1/4 cup sugar; heat over medium-low heat until warm. Add buttermilk mixture, salt and 4 1/2 cups flour to yeast mixture; beat with wooden spoon until blended.
3. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in enough of remaining 1/4 cup flour just to keep dough from sticking. Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover bowl with plastic wrap and let rise in warm place until doubled in volume, about 1 hour.
4. Punch down dough. Turn doug onto lightly floured surface and cut in half; cover and let reast 15 minutes. Grease two 8 1/2" x 4 1/2" metal loaf pans.
5. Shape each dough half into rectangle about 9" x 6". Roll up from short side. Pinch seam nd ends to seal. Place, seam side down, in prepared pans. cover and let rise in warm place until doubled in volume, about 1 hour.
6. Meanwhile, preheat oven to 375. Melt remaining 2 tablespoons butter. Just before baking, with serrated knife, cut a lengthwise 1/4-inch-deep slash in top of each loaf. Brush loaves with melted butter (I didn't worry about the shape and or slashing, nor did I butter it before baking and they still came out beautiful). Bake until golden and loaves sound hollow when lightly tapped on bottom, 25-30 minutes. Remove loaves from pans; cool on wire racks. Makes 2 loaves, 12 slices each.