When I say is the easiest, I mean it 100 percent. This is a no knead bread recipe. Extremely low maintenance. You do not need a stand mixer, just a large bowl and your hands. You do need a cast iron Dutch Oven.
If you want fresh bread in the morning you can mix it all the night before, let it sit covered for 8 hours and bake it the next morning. As simple as that. Or you could mix it in the morning and when you get back home from work, bake it and get it ready in time for dinner.
This bread is crispy on the outside but soft on the inside. The smell is lovely and the flavor is outstanding.
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon active dry yeast
1 1/2 cups warm water
Add flour, yeast and salt to a large bowl and mix well.
Pour the water and mix it with your hands until the ingredients are combined. This is a no knead bread. You will have a sticky dough.
Cover with plastic wrap and let it sit on your counter for 8 hours (in a cool area).
Preheat the oven to 450°F.
Place the cast iron Dutch oven (with the lid on) in the center of the oven while is preheating.
Add flour to your hands and take the dough out of the bowl and form a round shape while folding the dough. Since the dough will be sticky, add a little flour if needed to do the shaping.
Place the dough on parchment paper and with a chef knife make a slash across on the top of the dough.
Place the dough and parchment paper in the preheated Dutch oven with the lid on and bake for 30 minutes.
Remove the lid and bake for about 15 minutes or until golden.
Place the loaf on a rack and let it cool for about 30-40 minutes.
Today I want to write to you about how to be more confident in the kitchen.
When it comes to creating a meal or following a recipe, always remember that YOU are in control of it. A few weeks ago, I took a class with Chef Richard LaMarita, which was great. But the recipes we were learning to make included some animal protein and dairy. I, of course, could have chosen not to take the class or to be proactive and think ahead of what substitutions I could do to make the recipes happen. The chef was making a sauce with heavy cream, so I used unsweetened coconut milk. His meal looked a certain color because of the fat of the animal protein, so I used turmeric to achieved a similar color. Also, his recipe called for ricotta cheese, so I used my homemade vegan ricotta (which ended up being so tasty). I also made other adjustments, but the main point is that, I just wanted to make it work. And it did. My husband approved the meals and was actually impressed. *wink, wink*.
So if you don’t have certain ingredients at home but really want to make a recipe, just add what you have in your fridge and pantry. Swapping ingredients will make you feel empowered and in control. It will also give you more ideas for future meals. And going grocery shopping will start to be fun.
The same goes with spices. You don’t need to have one hundred different spices. Just have a few that you and your family enjoy the most and swap them within meals.
You also don’t need to meal plan (if you do, great!) and get stressed about it. Just take a look at what you have at home and search online for the main ingredient you have available, and come up with a simple great meal.
The key is to make cooking fun, not stressful. Enjoy it, be creative, make a bucket list meal(meals you would want to make in the near future) and go to town!
I hope I have given you a little push and you feel inspired to cook more and with a positive and proactive mindset.
Thanks for stoping by my kitchen, y buen provecho!
I wanted to use my sourdough discard on these mini pot pies and it turned out absolutely delicious. Having a sourdough starter is such a treat, it is literally the gift that keeps on giving. There are so many recipes that can be made with a sourdough starter. You can check out my post How To Make A Sourdough Starter https://wp.me/pcOthW-a and hopefully you can be inspired to make your own. It is very easy to make and once is active, that is when the fun begins!
2 tablespoons vegan butter (for sautéing)
3 small garlic cloves (grated)
1 shallot (chopped)
5 leaves fresh oregano (finely chopped)
1 small potato (chopped in small pieces)
1/2 cup fresh spinach
1/3 cup all-purpose flour
2 cups vegetable broth
6 tablespoons unsweetened coconut milk (canned)
Salt to taste
1 15 oz. can white beans (drained)
1/4 cup tomatoes chopped
3/4 cup sourdough starter
1 teaspoon baking powder
1/2 teaspoon salt (for the pie mix)
2 tablespoons melted vegan butter
1/2 teaspoon dried basil
1/2 cup vegan shredded cheese
Preheat oven to 365° F.
In a 5 Qt. Dutch oven melt butter over medium heat.
Add grated garlic, chopped shallot and sauté for 5 minutes.
Stir in oregano, chopped potato and spinach and cook for 3 minutes.
Add all-purpose flour, cook and stir for 1 minute.
Add vegetable broth and coconut milk.
Add salt to taste.
Cover and let simmer until potatoes are tender (for about 10 minutes).
Add tomatoes and drained beans.
In a medium bow, add sourdough discard, salt, egg, basil, melted butter, baking powder and combine.
Place 4-6 ramekins in a baking dish lined with parchment paper.
Fill in the ramekins with white bean soup leaving 1 inch to the top for the sourdough mixture.
Pour the sourdough mixture and sprinkle the cheese over it.
To roast the garlic bulb, preheat the oven to 425°F. Cut the top of the bulb and drizzle 1 teaspoon of oil over it. Wrap it in foil and bake for 35 minutes. Remove from the oven and let it cool. Squeeze garlic out and set aside.
Add the remaining oil to a Dutch oven or medium size pot and heat over medium-high.
Add the orzo and cook for about 4 minutes or until lightly brown.
Add vegetable broth, bring to a boil and simmer for 12-14 minutes.
Pour the coconut milk, roasted garlic, salt, nutritional yeast, garlic powder, white pepper and combine.
Add cheese and spinach and combine. Cook until the spinach is wilted.
This bread is a staple in our house. Ever since the pandemic started, I decided to make my own bread. And because we’ve loved it so much, I make it a few times a month. I alternate between my Sourdough Artisan Bread (https://wp.me/pcOthW-87) and this recipe. I’ve also used whole wheat flour, or a mix of both white and whole wheat. Either way, it is just as delicious.
It makes me feel so good to be able to make my own bread. It sort of makes me feel empowered. And I know I can just buy bread from the grocery store and not have to wait and go through the process, but let me tell you, the look on my kids’ faces when the house smells like a bakery, it’s just the best!
1/4 cup and 1 teaspoon honey
1 package dry active yeast
1 1/4 cup warm water (divided)
1 teaspoon salt
1 tablespoon melted vegan butter
1/4 teaspoon flax meal
3 1/2 cups organic all-purpose flour
Add the yeast, 1/4 cup water and 1/2 teaspoon of honey to a small bowl and combine. Let it sit for about 3 minutes or until it is bubbly.
Add the remaining ingredients to the bowl of a stand mixer (Kitchen Aid).
Pour the yeast and mix on low (with the dough attachment) until the flour is combined.
Knead for 5 minutes (speed #2).
In the meantime, warm the oven for 5 minutes and turn it off.
Transfer the dough with a spatula to a lightly oil large size bowl and cover with plastic wrap.
Let it rise in the oven (while it is off) for an hour.
Transfer the dough to a floured surface and shape it by rolling the dough and tucking the ends.
Place the dough in an oiled bread pan. Cover with a towel and let it rise for another 30-40 minutes on the counter.
Preheat the oven to 375° F.
Bake for 30 minutes.
Transfer to a rack and let it cool for about 25 minutes.
*Flaxseed is such a nutritional powerhouse. It is one of the very few plant sources of omega-3 fatty acids and has a tremendous amount of antioxidants. It is also very high in fiber. To be able to get those benefits, it is important to know that flaxseed needs to be ground. If it is eaten whole, the benefits will be passed through the body undigested.*
In the bowl of your stand mixer, add all the ingredients (except onion, pepper, and chives) and combine on low (speed 1) for one minute.
Knead (on speed 2) for 3-4 minutes. Scrape the edges with a spatula and combine.
Shape the dough and add to a medium size bowl, cover with plastic wrap and let it ferment for an hour.
Transfer the dough to a sheet of aluminum paper and cover.
Pour 1 cup of water into the Instant Pot and arrange the steamer basket on the bottom.
Place the seitan in and put the lid on.
Steam for 30 minutes.
Remove the seitan from the Instant Pot and transfer to a cutting board.
Cut the seitan in thin pieces.
In a large skillet, add oil, chopped seitan, chopped onion and bell pepper and sauté.
Optional- Add 4 tablespoons of soy sauce and other seasonings of your liking.
Add the chives.
Serve with rice.
Note: You do NOT need to have a sourdough starter for this recipe, just use all purpose flour or any flour you prefer. I just love to use my sourdough starter for as many recipes as I can, to get its benefits.
What is Seitan?
Seitan is made out of the protein found in wheat, called gluten.
After making and eating this tasty seitan, I told my husband that I won’t be buying canned veggie meat any time soon, because it is very easy to make and I can add herbs and flavors as I please.
In this recipe, I added Italian seasoning but by all means you can add other herbs, fresh or dried, other seasonings. I also added soy sauce when I sautéd the seitan with the veggies but you do not need to do so, you can add other sauces, or none at all.
By making your own seitan, your possibilities are endless, you can make so many meals with this basic recipe.
Also, if you don’t have a sourdough starter, do not fret. You do not have to add it, you can just add regular all purpose flour and it will be just fine. If you would like to make your sourdough starter, here is the link to my post https://wp.me/pcOthW-a.
I use my stand mixer (Kitchen Aid) to make the dough, but if you don’t have one you can either use a food processor with the dough blade or combine and knead the dough by hand for about 5-7 minutes.
I also used my Instant Pot to steam the seitan, but if you don’t have one, you can steam it on your stove.
Flaxseed is such a nutritional powerhouse. It is one of the very few plan sources of omega-3 fatty acids and has a tremendous amount of antioxidants. It is also very high in fiber. To be able to get those benefits, it is important to know that flaxseed needs to be ground. If it is eaten whole, the benefits will be passed through the body undigested.