I made this no knead bread that is baked in a cast iron Dutch oven along with chicken parm cutlets for dinner this evening...
Shelter At Home Cooking: Show Us Yours!
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This is the pic I posted of the bread I made today. I posted this on FB earlier....
Mike
I’m glad that you gave the No Knead Bread a try. Your loaf came out beautifully, congratulations!
The Dutch Oven method is the way I first tried it make No Knead Bread and its a good way to get your feet wet to the process. Did you not find that this bread is delicious?
Try making rolls with it, they are out of this world, and they keep fresh for a week, provided you reheat then in a 325 F oven for 10 mins before serving. We just ate the last two on Sat. and they tasted just as good as they did on Easter.
Eddie
I’m glad that you gave the No Knead Bread a try. Your loaf came out beautifully, congratulations!
The Dutch Oven method is the way I first tried it make No Knead Bread and its a good way to get your feet wet to the process. Did you not find that this bread is delicious?
Try making rolls with it, they are out of this world, and they keep fresh for a week, provided you reheat then in a 325 F oven for 10 mins before serving. We just ate the last two on Sat. and they tasted just as good as they did on Easter.
Eddie
perc-o-prince
Well-known member
Mike - Eddie...
I've made that no-knead bread several times and love the simplicity! The parchment paper is undeniably a must for ease of transport!!
I'm tempted to try the overnight rise version that uses only 1/4t yeast, but I haven't had a problem finding yeast yet, so....
Chuck
I've made that no-knead bread several times and love the simplicity! The parchment paper is undeniably a must for ease of transport!!
I'm tempted to try the overnight rise version that uses only 1/4t yeast, but I haven't had a problem finding yeast yet, so....
Chuck
perc-o-prince
Well-known member
Vacerator, CircleW
Mike, Tom,
Johnson Bros Eternal Beau. It's our everyday, but we just pared down the collection to 8 each, and no more tea cups/saucers or other things that we have dozens of vintage to use instead for parties, etc.
Chuck
Mike, Tom,
Johnson Bros Eternal Beau. It's our everyday, but we just pared down the collection to 8 each, and no more tea cups/saucers or other things that we have dozens of vintage to use instead for parties, etc.
Chuck
Rich and Mike
If you like the Dutch Oven No Knead Bread, try my version for making sandwich style loaves. It is so easy and so good. I’ve been making all of our bread since Jan 2019, and I can’t imagine buying bread again. The recipe and instructions are posted in the No Bread In the Stores thread.
If you do get in the habit of making your own bread a West Bend Bread Slicing Guide is a good investment, they are readily available on ebay. This way your bread will sliced neatly and evenly with no waste.
BTW, I always use the overnight rise method, with the exception of once or twice when I was in a hurry and made the dough with 130 F water, same amount of yeast with a 2-3 hour rise. It came out just fine.
Eddie
If you like the Dutch Oven No Knead Bread, try my version for making sandwich style loaves. It is so easy and so good. I’ve been making all of our bread since Jan 2019, and I can’t imagine buying bread again. The recipe and instructions are posted in the No Bread In the Stores thread.
If you do get in the habit of making your own bread a West Bend Bread Slicing Guide is a good investment, they are readily available on ebay. This way your bread will sliced neatly and evenly with no waste.
BTW, I always use the overnight rise method, with the exception of once or twice when I was in a hurry and made the dough with 130 F water, same amount of yeast with a 2-3 hour rise. It came out just fine.
Eddie
First: Thanks, everyone, for posting photos (and sometimes recipes) of what you’re cooking in these COVID-19 times. Keep them coming!
Kevin- Some of the Filipino Spaghetti recipes on YouTube use standard tomato sauce and a bottle or two of Banana Sauce (sometimes known as Banana Ketchup) rather than the bagged DelMonte Filipino-style sauce. Made with actual bananas, it is naturally a brownish-gray color. Manufacturers usually dye it red to look like traditional ketchup. Have also seen several recipes that use evaporated milk in the spaghetti sauce.
Mike- That’s a great-looking loaf of Dutch oven bread. I got rid of my Lodge porcelain-coated cast iron Dutch oven when downsizing to the apartment. However, I have an All-Clad stainless Dutch oven, which has rounded sides, as well as a Cuisinart that has straight sides and looks like a short stock pot. I’d think one of those would work, although neither has the heat retention capabilities of a porcelain/cast iron model.
Eddie- I’ve linked your No Knead Bread recipe here for easiest access. For those interested, it is in Reply #2. I’m a die-hard food processor kneading guy, but you’ve sold me on trying the no-knead recipe. The breads you’ve displayed look great.
OK, here’s one to file under ‘Make Do With What You Have.’ I made a simple fried rice for supper that was surprisingly good, considering it’s a very humble version of the real deal.
Photo 1: Simple Fried Rice
Photo 2: Recipe
Photo 3: Banana Sauce (for Filipino Spaghetti)
Kevin- Some of the Filipino Spaghetti recipes on YouTube use standard tomato sauce and a bottle or two of Banana Sauce (sometimes known as Banana Ketchup) rather than the bagged DelMonte Filipino-style sauce. Made with actual bananas, it is naturally a brownish-gray color. Manufacturers usually dye it red to look like traditional ketchup. Have also seen several recipes that use evaporated milk in the spaghetti sauce.
Mike- That’s a great-looking loaf of Dutch oven bread. I got rid of my Lodge porcelain-coated cast iron Dutch oven when downsizing to the apartment. However, I have an All-Clad stainless Dutch oven, which has rounded sides, as well as a Cuisinart that has straight sides and looks like a short stock pot. I’d think one of those would work, although neither has the heat retention capabilities of a porcelain/cast iron model.
Eddie- I’ve linked your No Knead Bread recipe here for easiest access. For those interested, it is in Reply #2. I’m a die-hard food processor kneading guy, but you’ve sold me on trying the no-knead recipe. The breads you’ve displayed look great.
OK, here’s one to file under ‘Make Do With What You Have.’ I made a simple fried rice for supper that was surprisingly good, considering it’s a very humble version of the real deal.
Photo 1: Simple Fried Rice
Photo 2: Recipe
Photo 3: Banana Sauce (for Filipino Spaghetti)
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Eugene
Your Simple Fried Rice looks delicious and the recipe looks like its just up my alley, and a good way to use some the vast amount of Easter Ham in our freezer. This is the way I cook pretty much, why make things any more difficult than they need to be.
Thanks for the photos, sharing the recipe and linking my post for the No Knead Bread. BTW, your All Clad Dutch oven should work fine, with one caveat, the lid must be oven proof up to 450 F, if not you’d need to jerry rig some other kind of lid that was oven proof to 450 F.
Perhaps a round cast iron griddle if you have one could be placed on top of your Dutch Oven as a improvised lid. And if you don’t have one they can be bought for about $12.99 to 14.99, and are great kitchen tool to have anyway. Just a thought.
And most of all, thanks for starting this delightful thread! Its’ such a pleasure to see want others are cooking and how they do it. You can always learn something new.
Eddie
Your Simple Fried Rice looks delicious and the recipe looks like its just up my alley, and a good way to use some the vast amount of Easter Ham in our freezer. This is the way I cook pretty much, why make things any more difficult than they need to be.
Thanks for the photos, sharing the recipe and linking my post for the No Knead Bread. BTW, your All Clad Dutch oven should work fine, with one caveat, the lid must be oven proof up to 450 F, if not you’d need to jerry rig some other kind of lid that was oven proof to 450 F.
Perhaps a round cast iron griddle if you have one could be placed on top of your Dutch Oven as a improvised lid. And if you don’t have one they can be bought for about $12.99 to 14.99, and are great kitchen tool to have anyway. Just a thought.
And most of all, thanks for starting this delightful thread! Its’ such a pleasure to see want others are cooking and how they do it. You can always learn something new.
Eddie
Now this was supposed to be cinnamon rolls that I made from scratch...it turned into a monkey bread...but it was so tasty!
Now this is Italian Meatloaf...I found the recipe in Cooks Country since I get the magazine...I get a lot of good recipes from them and they come out, every time! The cheese on top is shredded fontina and its in a marinara sauce from scratch.
One thing that I love to make is a good custard pie. This recipe that I use is from a reprint of Betty Crockers 1950 something cookbook and its my go to recipe.
A couple of weeks ago I made these English Muffin breads...I couldn't find cornmeal for them since people around here have been nuts with hoarding stuff. These were quite easy to make and may gawd tasty! I found the recipe on Facebook of all places...
now this is a, from scratch, chocolate pudding pie. Not a pudding box kinda thing. This pie tastes like you are eating hot fudge and you need a moment to enjoy the right richness and the ecstasy that it brings to ones mouth...its perfect food porn!
Eddie, the no knead bread and was from another recipe that I found on Facebook. Its from an author named Nagi and it was super easy to make. I used my Le Creuset 3.5 qt dutch even to make the bread. The recipe calls to the dutch oven to be heated in the oven at 450F for 30 mins before I put the bread in to cook. I used bread flour, water, yeast and salt. It had a sour dough kinda flavor. The recipe suggested to make and let it rise in the fridge up to 3 days before baking...I might try that way of doing it.
iheartmaytag
Well-known member
#91
That chocolate pie looks delicious. Now that wasn't Minnie's recipe was it? I may want two pieces.
That chocolate pie looks delicious. Now that wasn't Minnie's recipe was it? I may want two pieces.
Mike.
The Dutch Oven recipe I use also called for the Dutch Oven to pre heated in the oven for 30 mins at 450 F too. It tastes like sourdough as well. I just use unbleached white all purpose flour and let rise for 12 to 16 hrs. Very easy, and probably the same as the one you use, they’re all very similar.
BTW, you’ve been right busy! That Chocolate Pie looks delicious. Its plain that you enjoy cooking and are good ate it too. Thanks for sharing your photos.
Eddie
The Dutch Oven recipe I use also called for the Dutch Oven to pre heated in the oven for 30 mins at 450 F too. It tastes like sourdough as well. I just use unbleached white all purpose flour and let rise for 12 to 16 hrs. Very easy, and probably the same as the one you use, they’re all very similar.
BTW, you’ve been right busy! That Chocolate Pie looks delicious. Its plain that you enjoy cooking and are good ate it too. Thanks for sharing your photos.
Eddie
Happily I scored 2 lbs of active dry yeast Monday morning but I had to drive 40 mi to get it at a restaurant supply whse. I was down to 1/2 a pound and at the rate I've been experimenting , baking bread, these last two weeks I was worried.. Flour I have no problem getting, but yeast seems to be unobtainium at every grocery store. Moreso than even toilet paper which seems to have recovered back to near regular levels. I've also got a starter on the go as well.
Who'da thunk yeast would be more coveted than TP, especially when there hasn't even been a shortage of bread on the shelves.
Who'da thunk yeast would be more coveted than TP, especially when there hasn't even been a shortage of bread on the shelves.
vacerator
Well-known member
Our store had plenty of yeast, but
I wanted the jar of Fleischmann's from the dairy dept. None to be had. We were really Jonez'n for pizza. Could have ordered delivery or take away, but we had all the fixin's.
I wanted the jar of Fleischmann's from the dairy dept. None to be had. We were really Jonez'n for pizza. Could have ordered delivery or take away, but we had all the fixin's.
xraytech
Well-known member
Last night I made cubed steaks with gravy in my Dominion electric skillet. Served it with steamed buttered carrots, and a packet of knorr rice.
Dessert was peach gelatin topped with canned fruit cocktail.
Forgot to take a pic of dinner, but I captured dessert
Dessert was peach gelatin topped with canned fruit cocktail.
Forgot to take a pic of dinner, but I captured dessert
Too many bananas?
<span style="font-family: georgia, palatino; font-size: 14pt;">Joe went a little overboard buying bananas so when they got too ripe guess what I made? Ha. Yup. Three loaves of banana bread. This recipe is really good and is supposed to make two loaves but over the years I've found it's gets a little dry because it has to stay in the oven for so long to cook through. The past couple of times I've made it I have divided it among three pans and it comes out really nice and soft and moist.</span>
<span style="font-family: georgia, palatino; font-size: large;">I used seven bananas for these three.</span>
<span style="font-family: georgia, palatino; font-size: 14pt;">Joe went a little overboard buying bananas so when they got too ripe guess what I made? Ha. Yup. Three loaves of banana bread. This recipe is really good and is supposed to make two loaves but over the years I've found it's gets a little dry because it has to stay in the oven for so long to cook through. The past couple of times I've made it I have divided it among three pans and it comes out really nice and soft and moist.</span>
<span style="font-family: georgia, palatino; font-size: large;">I used seven bananas for these three.</span>
