Fresh out of the oven
I love a challenge when it comes to baking and for me yeast bread is usually the most challenging. I have had plenty of failures but I usually try until I get it right. With all the rave reviews on Pinterest and such simple ingredients I just had to try this recipe. There really is no challenge to this……. It turns out perfect every time with a crispy crust and tender inside.
It is so simple to mix up the night before and cook the next day.
I live on a Ground Beef Budget so I don’t have a Le Crueset pot (insert sad face here) like she uses in the original post but I do have two different types of cookware that I have used to bake this bread.
There are a few things that are necessary to make this bread the first one is unbleached all purpose flour, I love Gold Medal Bread Flour for bread making. Bleached flour, from experience, will make the crust super tough and chewy. The second requirement is a large heavy duty baking dish with a cover.
I have used this Lodge Logic Cast Iron Combo Cooker~It is a two in one set. One shallow frying skillet and a deep frying skillet that fit together making a dutch oven. You can purchase at Lodge or Amazon
And I have used a Pampered Chef stoneware baker similar to this one. It doesn’t look like they sell the one I have anymore.
- 3 cups of unbleached flour
- 3/4 teaspoon yeast
- 1 3/4 teaspoon salt
- 1 teaspoon sugar
- 1 1/2 cup of water
- In a bowl using a whisk stir together, flour, yeast, salt and sugar.
- Add water mixing well.
- Cover with plastic wrap and let rise on the counter for 12-18 hours.
- Place you baking pan and lid in the oven and preheat to 450 degrees leave pan and lid in the oven for 30 minutes.
- While you are waiting turn dough out onto floured parchment paper or wax paper.
- Form dough into a round shape using lightly floured hands.
- Do not knead. Cover with plastic wrap while the pan and oven heats.
- After 30 minutes remove pan from oven, if you are using parchment paper lift the dough using the parchment and lower into the pan, carefully cutting away excess parchment paper. If you are not using parchment just drop dough into the baking pan, according to the original recipe there is no need to oil or grease the pan. (I have only baked it using the parchment method).
- Cover with the lid bake at 450 degrees for 30 minutes.
- After 30 minutes of baking time remove the lid and continue to bake for 15 minutes.
- Remove to a wire rack to cool.
After the 30 minutes in the oven and you remove the lid you will be shocked how amazing this bread looks.
This recipe doesn't require any oil, milk or eggs, It's amazing but it works.
Ground Beef Budget 2013
This recipe was adapted from the recipe I found via Pinterest at Simply So Good! I made a couple of changes and increased the yeast a bit and added a teaspoon of sugar.
Sour Cream Chocolate Cake
Funny story: My Memaw never believed that a cake should be baked in a sheet pan, to her it wasn't a cake unless it was a layer cake and she didn't care to tell you that.....But it tastes the same to me!
A coworker of mine would always dazzle us with her delicious baked goods and this is my favorite recipe of hers. It is so simple and easy and uses budget friendly ingredients that I always keep on hand. This cake is rick and dense. When you slide your fork through it you will think that it is not going to be moist but it is.
I am thinking this would make a great pound cake with a chocolate ganache! Yum, I will have to try it that way too just adjust the baking time for a tube pan.
Note: When baking a chocolate cake when you grease and flour the pan- use cocoa instead of flour, it makes for a prettier presentation.
- Preheat oven to 350 degrees
- Grease and flour 9x13 inch baking pan
- In a medium size saucepan combine, butter, water and cocoa and cook over medium heat until boiling. Add to mixing bowl and combine with the remaining ingredients. Beat 2 minutes. Pour into your prepared 9x13 pan and bake for 30-35 minutes until a toothpick comes out clean.
- Once the cake is completely cool prepare this icing. Mixing well and beating until light and fluffy. Due to the cream cheese in the icing you must keep refrigerated..
- This cake is great with Cream Cheese Icing or Butter Cream Icing
Ground Beef Budget 2013
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This is a wonderfully simple easy and delicious soup.
- 2 frozen boneless skinless chicken breast
- 1 can rotel tomatoes
- 1 can black beans (rinsed and drained)
- 1 can whole kernel corn
- 1 package Hidden Valley Ranch Fiesta Dip Mix
- 1 8oz. cream cheese
- Throw it all in a crock pot and cook for 6-8 hours on low. Stir and serve!
Ground Beef Budget 2013
Where’s the photo? Here’s what happened:….My camera is broken and I used my daughter’s camera and it doesn’t tell you there is no memory card in the camera. Took the photos and ate the last bowl of soup. Now if she can figure out how to get the photo off the camera and on to the computer I will post it. Until then you can find a photo on Pinterest from the source I found the recipe!
While you are there follow me!