If there is a Mrs. Leo, I sincerely hope she understands the crush I have on her husband is purely platonic and I think she's blessed to have a fella who knows his way around the kitchen like he does. And dang! He picks the music with the bounce, does he not?
Oh. This is a Looooosee-'splain-yourself moment. What it is, is, for your dining and dancing pleasure (really!), I have embedded a YouTube video at the end of this post. I will warn you not to have your speakers turned up too loud if you're at the office or if it's the wee hours of the morning and you don't want to wake the baby. Otherwise, let 'er rip. Because Leo is going to take just over three quick minutes to show us how to make no-knead bread and you get to dance to the music while you watch.
Before breaking out the popcorn to view the video, however, you will find it worthwhile to go to this website for a really good photo-studded tutorial on the subject. It gives you explanations and important information you won't get in the video. Okay? Trust me on this. As much fun as I had dancing with Leo, I still bookmarked the tutorial to keep for my own future use.
So far, every site I've checked that mentions this no-knead bread (and several of the YouTube videos) all refer back to a New York Times article that introduced it. The curious thing is, although the measurements are slightly different, the basic four ingredients are identical to my favorite pan de agua -- the Latin American water bread. Another difference is the long slow rise. This is to develop more of a sourdough flavor and there's sure nothing wrong with that. Also, baking the loaf in a covered pot gives you a whole different crust.
Am I going to try it? Of course I'm going to try it! And I'm not even going to add the sugar and shortening I always add to my pan de agua to give it longer shelf life. The only thing I'll do different is the liquid will be some of the whey I saved from the homemade cottage cheese. It worked really well in the last loaf of bread and there's enough left for this one. If all goes well, I'll have a photo of the results tomorrow, okay?
Now, don't let me keep you. Go ahead and dance with Leo.
Oh. This is a Looooosee-'splain-yourself moment. What it is, is, for your dining and dancing pleasure (really!), I have embedded a YouTube video at the end of this post. I will warn you not to have your speakers turned up too loud if you're at the office or if it's the wee hours of the morning and you don't want to wake the baby. Otherwise, let 'er rip. Because Leo is going to take just over three quick minutes to show us how to make no-knead bread and you get to dance to the music while you watch.
Before breaking out the popcorn to view the video, however, you will find it worthwhile to go to this website for a really good photo-studded tutorial on the subject. It gives you explanations and important information you won't get in the video. Okay? Trust me on this. As much fun as I had dancing with Leo, I still bookmarked the tutorial to keep for my own future use.
So far, every site I've checked that mentions this no-knead bread (and several of the YouTube videos) all refer back to a New York Times article that introduced it. The curious thing is, although the measurements are slightly different, the basic four ingredients are identical to my favorite pan de agua -- the Latin American water bread. Another difference is the long slow rise. This is to develop more of a sourdough flavor and there's sure nothing wrong with that. Also, baking the loaf in a covered pot gives you a whole different crust.
Am I going to try it? Of course I'm going to try it! And I'm not even going to add the sugar and shortening I always add to my pan de agua to give it longer shelf life. The only thing I'll do different is the liquid will be some of the whey I saved from the homemade cottage cheese. It worked really well in the last loaf of bread and there's enough left for this one. If all goes well, I'll have a photo of the results tomorrow, okay?
Now, don't let me keep you. Go ahead and dance with Leo.
14 comments:
Dee, Honey? I think I'm beginning to see a pattern here...
You're obsessed with BREAD!!
CoffeeMates, I'm thinking we need to do an intervention!
(after sampling some of the fresh bread, of course. for research purposes, I mean.)
Wolfie-me-darlin', you are right, of course. I am totally obsessed. An intervention is a WONDERFUL idea. How about if everybody brings a different kind of bread to the party -- er, intervention, and I'll make sure we have plenty of tasty olive oil and basalmic vinegar for dipping and maybe some cheeses and fruit and a leedle bit of vino and ..........
Aaaaack! Balsamic. I meant balsamic.
Dayum.
I keep reading here and boy-o-boy-o-boy I'm gonna try makin' me some bread. Love dipping bread in olive oil too.
That's it, Doug! Bring your bread to the intervention, will ya, hunny?
Mmmmm! I could hear the crust, being all crusty and crunchy, and all I have in the house is shop-bought soft stuff.
Dee... when the recipe says 'flour', does it mean 'strong bread flour', or 'plain' flour, or 'self-raising' flour?
John, I *knew* you were gonna love that crust. (grin) As for the flour, you can pretty much count on the recipe specifying self-rising if that's what is wanted. Otherwise, regular all purpose flour or bread flour will be the ticket. I've had great results with the all purpose stuff, for what it's worth.
Hey – since you’re a YouTuber, you might want to check this out… There’s a video company that’s recruitingYouTubers and if they like your stuff, (and they should) they will actually pay you when your video gets a hit.Here’s their ink…www.flownetworkproductions.com/videorevenue.htm. It’s about time the people who makethe videos get some of the money instead of it all going to YouTube!
That video is a hoot!
I like the place to take it to the sink and dump it because he forgot to mix dry ingredients. :-)
I'd sure like somebody to tell me how they capture and place these you tubes in their posts.
I learned to bake bread as a student minister in Saskatchewan. The finished product got a rise out of the congregation. I baked my burnt offering in my woodstove oven (close to the temperature of the core of the sun) and the result could have been the cornerstone of a new church hall. But at least I found the appropriate text for the sermon: Matthew 7:9 Or what man is there of you, whom if his son ask bread, will he give him a stone?
BJ, thanks for the heads up but that's not my video, nor can I even make one. Maybe our Old Grey Poet can take advantage of the info!
Steph, I agree. I keep playing the darned thang just to giggle at Leo.
Bonnie, when you're at the YouTube site to view a video, look on the right where the info about the selected video is displayed. The very last thing is a window labeled "Embed." Highlight and Save the content of that window and paste it to your blog page. Bingo!
Bill, thank you for my first coffee-spew of the morning. (grin) Are you gonna try again with the no-knead version?
Oh nuts. I need another cuppa. Bonnie, I meant "highlight and COPY" the contents of the Embed window. (sigh)
Hey – since you’re a YouTuber, you might want to check this out… There’s a video company that’s recruiting
YouTubers and if they like your stuff, (and they should) they will actually pay you when your video gets a hit.
Here’s their link… www.flownetworkproductions.com/videorevenue.htm. It’s about time the people who make
the videos get some of the money instead of it all going to YouTube!
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