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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Sunday, February 1, 2015

No-Knead Artisan Bread

This may say no-knead, but once you make it and taste it, you will see there is a need for making this bread! Four simple ingredients! The "hardest" part of this is the rising time.  I let mine rise for 22 hours.  I think this would be perfect with soup, stew or spaghetti.....to 'sop up' the 'juice'! Really a great bread.

Makes 1 Loaf

3 cups all-purpose flour
2 tsp kosher or sea salt (not regular table salt)
½ tsp active dry yeast
1 ½ cups lukewarm water (between 110° & 115°)

*** You will need a Cast Iron or oven-safe Dutch Oven or oven-safe dish/bowl with a lid. ***

In a large bowl, whisk together the flour, salt and yeast. Add the water and stir using a wooden spoon until the mixture forms a shaggy-looking dough. Do NOT overwork the dough.

Cover the bowl tightly with plastic wrap and let it sit at room temperature for 8 – 24 hours. Dough will bubble up and rise.

After the dough has risen, preheat your oven to 450°. Place your uncovered Dutch Oven into the preheated oven for 30 minutes (it will not harm your CI Dutch Oven).

While your Dutch Oven is warming, turn the dough out onto a well-floured surface. Using floured hands, form the dough into a ball. Cover the dough loosely with plastic wrap and let it rest.

After the 30 minutes are up, carefully remove the Dutch Oven from the oven. With floured hands, place the dough into the Dutch Oven. (If your CI Dutch Oven isn't enamel-coated or well-seasoned, you can put a piece of parchment paper under the dough.) Put the lid on the Dutch Oven and bake for 30 minutes. Carefully remove the cover and bake an additional 7 – 15 minutes more, uncovered.

Carefully remove the Dutch Oven from the oven and then the bread to a cutting board. Slice with a bread knife.


Loving Life!

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