Cooking

October 1 2019

No-Knead Bread

No-Knead Bread - finished loaf

I like the recipe at Epicurious, get it here –No-Knead Bread by Jim Lahey

: Start with flour, salt and yeast

: Add water

: Hand mix, should be sticky

: Let rise 12-18 hours, will be bubbly

: Fold twice, let rest 1 hour, then flour. This was a double batch, so divide

: Pre-heat cast iron pots at 450 for 30 minutes. Place in pots and cover.

: Bake covered for 30 minutes, then uncovered for 15

: Let cool at least 1 hour

: Finished bread - you can add cheese or herbs if desired

September 4 2019

Large Soft Pretzels

Pretzel 9

I like the recipe at Food Network, get it here —Alton Brown Homemade Soft Pretzels

: A stand mixer is best for these

: Mix at low

: until it gets shaggy

: Switch to medium and mix for 4-5 minutes until smooth

: Spread out the dough

: Slice into strips and fold into the traditional pretzel design

: Boil in baking soda mix for 30 seconds

: Place on parchment paper, brush with egg yolk and add salt to taste

: Bake 12-14 minutes until golden brown

August 7 2019

Detroit Style Pan Pizza

Detroit Pizza 7

I like the recipe at Serious Eats, get it here — Detroit-Style Pan Pizza Recipe

If you can\’t find Wisconsin Brick cheese, a block of Monterey Jack works very well too.

: Although it's in a pan like deep dish Chicago style, the crust goes only on the bottom - the side crust will be made from caramelized cheese.

: Layer pepperoni directly on the crust

: Cover with half inch cubed cheese

: Add Paramesan cheese

: and another layer of pepperoni

: Add three stripes of sauce

: After baking for 12-15 minutes at 550 degrees

: Ready to slice!

: There's the crust.