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Recipes

The last person to make No Knead Bread

I am well behind the rest of the world on this one. The NY Times unveiled the No Knead Bread recipe on the 8th November 2006 and I have only today found time to make it.

Well yesterday and today.

No Knead Bread

No Knead Bread

The trick is allowing the dough time to rise – 18 hours – and I imagine you could get away with less time if it wasn’t so freaking cold in my house.

The result – crunchy chewy crust – soft light interior.
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Bliss.

I’m only posting this now to distract myself until Groover gets home so he can get a slice…

Of course baking bread also looks good to my daughter’s friend’s mother – see I can cook bread – I am trustworthy – I am the sort of homey type who will look after your daughter with care. Look at me – I am the GOOD mother.

😉

(Oh how easily you are all fooled…)

QLD, Random

I like a warm bun

planebun

Look I don’t want to complain… actually scratch that… I DO want to complain… what’s with the freezing cold half stale buns they serve you as part of your aeroplane meal?

I can accept that mass meals are never going to be cordon bleu. Yes no matter whose name you stick on the salad container, I’m not expecting miracles. But. I do like a warm bun.

Would it be outrageous to expect even a bun at room temperature?

Even if they are not stale, they taste it because they are so cold.

Am I alone?

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And while I’m ranting… butter wouldn’t hurt. As opposed to that rank tasting “dairy spread”.

I like a buttered bun.

Meanwhile…

Flying over the nullabor (or some place near it) recently, I snapped this view of the land below. Don’t you think it is amazing? Like some alien landscape…

nullabor view