Foolproof Bread In A Pot Food

NO KNEAD ARTISAN BREAD

Steps:

• Mix in the dry ingredients in a large mixing bowl.
• Pour in 1 ⅓ cups (316 ml.) lukewarm water.
• Give it a mix using a wooden spoon. At this point, the dough needs to be quite sticky. If it is not, after you fully mixed it, add in more water in 1-tablespoon increments. Alternatively, you can use your clean hands to mix and feel the stickiness.
• Cover the bowl with a clean kitchen towel and let it sit in a warmer part of your house for 18-24 hours.
• Lightly flour your kitchen counter, gently remove the dough from the bowl, and place it onto your work surface. While removing, you will realize that it is quite sticky. However, if you take your time and gently pull it by folding it onto itself, you will see that it will come out easily without any dough remaining in the bowl.
• Form the dough into a ball tucking the sides of the dough under. Transfer the dough onto a large parchment paper, lightly dust with a little bit of flour, cover it with a clean kitchen towel, and let it rise for 1-2 hours or until it doubles in size. Again, I recommend letting it sit in a warmer part of your house.
• Towards the end of the rising time, place your dutch oven in the oven and pre-heat it to 450 F degrees (230 C Degrees).
• When ready to bake, take the now-very hot dutch oven out of the oven. Using the edges of the parchment paper carefully place the dough into the dutch oven. Put the lid on and let it bake for 30 minutes. Then remove the lid and continue to bake another 20-30 minutes or until the top is nicely golden brown as you see in the photos.
• At the end of the baking, remove it from the dutch oven, place it onto a cooling rack and let it cool for 30-45 minutes before slicing.

MARTHA STEWARTS FOOLPROOF PIE CRUST

Steps:

• Put the flour, salt and sugar into a food processor and pulse once or twice.
• Add the butter and process until the mixture looks grainy.
• Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.
• Decant the loose dough onto a piece of plastic wrap.
• Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough.
• Split into two pieces and wrap each and chill for at least 4 hours before using.
• Dough can be made ahead for up to one week.

FOOLPROOF WHEAT BREAD

Steps:

• Sprinkle yeast into 1/2 cup warm water, let stand 10-15 minute (you can add 1 tsp sugar to help it work faster.
• combine hot water and 7 cups whole-wheat flour in mixer. Mix on low speed until well blended.
• Add salt, oil, and honey. Continue to mix until well blended.
• Add 1 more cup wheat flour and potato flakes or oatmeal. Add yeast mixture. (Can also use instant yeast without water). Blend thoroughly. -The oatmeal or potato flakes are to make a moister bread and can be omitted if you want.
• Add 3-4 cups white flour and knead on low speed for 6 minutes (add enough flour that the dough leaves the side of the bowl but is still a little sticky - the consistency of cookie dough.).
• -If using white wheat, there is no need to use white flour. If using red wheat, then definitely use the white flour for a lighter bread. I usually knead on low for 10 minutes.
• oil hands and mold into 4 loaves on oiled counter.
• Place in oiled pans (pam works too) and let rise just to the top of the pans. (if it rises too much it will create an air bubble underneath the crust).
• Bake at 350 for 35-40. -I tend to only bake for 30-35 minutes. Also, if you put a pan of water underneath your baking bread the bottoms will not burn.
• Remove from pans to cool.
• brush tops with butter.