Wednesday, June 27, 2012

Little House on the Prairie: Rustic Bread

"With yeast cakes, Ma set the sponge for light bread that night, and she put the dried apples to soak for pies."
- The Long Winter, Laura Ingalls Wilder


I get a bee in my bonnet sometimes to find "THE ULTIMATE..." cupcake, pie crust, etc. etc. A few years ago, rustic bread became my quest. And you know what? Most of those recipes are horrible!!! Not because they make horrible bread; they make amazing bread. But they take too much effort for one loaf. And this is coming from someone who really really loves her bread. So after weeks of heating up my house, baking on stones, spritzing water into 500 degree ovens, I threw up my hands in defeat. Not worth it. Not worth it at all. Until now....


This bread is MAGIC! It requires no kneading (I usually use a stand mixer anyways, so it was no big deal to me either way,) but the magic truly lies in the outcome: airy, soft, chewy bread surrounded in that buttery crunchy crust that is completely irresistible. I cannot tell you enough about how much I love this bread (And I swear by my thighs: I know bread.) The one negative is that you have to plan a day ahead. It is "18 hour bread," after all. But roughly 17.75 hours of that title are consumed in you sleeping, eating breakfast, etc. So here is the link to the recipe from the New York Times & Sullivan Street Bakery:


 Try it with some butter and homemade apple butter.

I should have never doubted Erika's second son. For some reason we were discussing this bread a while back (before I tried it), and he spoke of it in very reverent tones, assuring me of its magical qualities. I think if there is any bread in this world that commands that kind of awe in a ten year old boy, it is worth a try.


As a note, I do not own one of those fancy cast iron pots; Le creuset has failed to show up at any of the garage sales I frequent. So I used a cast iron skillet and domed foil around it for the first 30 mins, and removed it afterward. It worked like a charm. You can also use a dutch oven if you have one of those collecting dust in the garage. 
Also, I used bread flour :)
Happy eating!!!

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14 comments:

  1. Can I just say, once again, that I am always inspired by you?! Love every visit to your blog, Miriam & Erika. Going to try this recipe this weekend. Xoxo Lidy

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  2. Looks amazing! I'm pinning it to try it later. Thanks!

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  3. I love rustic and am so happy to learn there is one that is really doable! Thanks so much for providing a link to recipe. What size is your iron skillet...I don't have a fancy pan either.

    Thanks for sharing this a Potpourri Friday!

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  4. Ugh... I could get myself into a whole lot of trouble with a loaf of that in my house! I love your tip on using a cast iron skillet - brilliant. Thanks for sharing your thoughts on this wonderful loaf. Happy Baking.

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  5. This looks fabulous! And love your writing =)

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  6. That was supposed to say witty writing but the witty somehow disappeared.

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  7. This looks amazing. I am always looking for good breads.

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  8. This is making my mouth water! I nominated you for The Sunshine Award. Check it out at http://worstmome.blogspot.com/2012/06/sunshine-award.html

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  9. You are featured today on Potpourri Friday!

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  10. This recipe looks amazing. I have to try and make it. Delicious photos too!!

    Jody

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  11. Where can I find the recipe?

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    Replies
    1. Where it says "18 hour bread," in the gold color, it's a link to the recipe. I just made it this week with rosemary in it. SO GOOD!! I hope you enjoy it! Oh and here's another link in case that one isn't working for you :)

      http://www.nytimes.com/2006/11/08/dining/081mrex.html

      Enjoy!

      -Miriam

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