This comes from Nancy, for all of you that can and can't be there. If, like me, you will be elsewhere, you can still raise your glass to Sean with those gathered in Maine on September 5th! Of course, some of us have been raising our glass to him on a daily basis, because we can.
Sean Meacham has set sail for his next adventure.
He asked that all of us wish him bon voyage and
celebrate his life and times, so we will!
Sunday September 5, 1-6:00 p.m.
Ocean Glimpse Farm (home of David Foley and Judy Berk)
Please join in to celebrate Sean in any style that works for you. Crocs starboard and port, scarecrow-style, sailing, theatrically, yardsale-style, Paul Newman-style, with a glass of red wine, some golden rum, any drink drunk from a jar…use your imagination, or don’t. If you can, please bring a story or two to share – either written down in advance, emailed it to us, or you can write it down when you arrive.
We’ll have some nibbles and drinks on hand…bring something to share if you like.
Love, Nancy, Rossi, David and Judy
One thing Sean really enjoyed was baking bread, and it was good! So for our Free Range Friday, let's put out a loaf in honor of Sean. If he could bake it on his boat in his little galley, we don't have any excuses. Well, not many, anyway.
These days there are many bread making options. Since I'm not going to be baking a loaf today, I'm going to post some links I like on various bread making styles.
The first recipe is from a blog called The Simple Dollar. I like this blog a lot for much more than a bread recipe - it's not really a food blog. On this particular post, the comments (over 400 of them) are as interesting as the article. Bread making strikes a chord in most of us, a path back to a simple reality that I think a lot of us find missing in our lives. Of course, isn't that one reason we love Culebra?
The next recipe is my kind of recipe! How simple can it get? How about No-Knead bread? "So easy a six year old can do it," says Mark Lahey, creator of the recipe. Normally when posting someone's recipe, the unwritten blog rule is to adapt it somewhat while giving credit to the creator of the recipe and a link. But in this case, hey, it's already BEEN adapted, and the recipe has been online since 2006, so the only adaptations I could add would be to throw in some herbs of your choice, or once you get it down, to experiment with flours. For now, here's the recipe (adapted) as Mark does it. See the link above for the video. (I do wonder what affect our humidity will have on this method, but I'm willing to find out - if you make this on Culebra before I get home, let me know how it goes)
Mark Lahey's No Knead Bread - read the whole recipe before starting, there's a pan heating part in there...
Ingredients:
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed
Ingredients:
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.
But wait! On Recipe Curio, I found this advert, from 1945. Ok, it's a completely different recipe but what do you think about this, Mr. Lahey? Startling, indeed! Thanks for permissions, Recipe Curio!
The tiny print says:
No Kneading! Work, Time cut in half!. . . this exciting new Pillsbury way
EASY, FAST and FUN TO BAKE! A NEW, RICH TASTY BREAD
NOW! With this startling ANN PILLSBURY recipe, tested and proved for use with PILLSBURY’S BEST Enriched FLOUR, you cut bread-making time by as much as three hours! A new way to make rich loaves, bread sticks, rolls, party breads, coffee cakes . . . bake bread you’ll be proud to put on the table–golden-textured, crispy-crusted, good. Be among the first to try it! And remember . . . whatever you bake, whenever you bake–you bake your best with Pillsbury’s Best!
Ann Pillsbury’s “NO-KNEAD” SPECIAL BREAD
with the stepped-up nourishment of eggs, milk and Pillsbury’s Best Enriched Flour
Bake at 375° F. for 1 hour
Makes three loaves
Combine . . . 1 1/2 cups scalded milk
2 tablespoons salt
1/4 cup sugar
1/2 cup shortening
Cool . . . to lukewarm by adding
1 1/2 cups water.
Add . . . 3 packages yeast, compressed or dry granular; mix well.
Blend in . . . 3 eggs
Add gradually . . 9 cups sifted PILLSBURY’S BEST Enriched FLOUR; mix until dough is well-blended. (This dough will be softer than a kneaded dough.)
Place dough in large greased bowl and cover.
Store . . . dough in refrigerator or cold place at least two hours or until needed.
Shape . . . chilled dough into three loaves on well-floured board; place in greased, 9x4x3-inch pans and cover.
Let rise . . . in warm place (80° to 85° F.) until double in bulk, about 2 hours.
Bake . . . in moderate oven (375° F.) for 1 hour.
Note: If desired, one-third of dough may be used to make 1 dozen rolls. Fill 3-inch, greased muffin pans 1/2 full; let rise in warm place until double in bulk, about 1 hour, and bake in moderate oven (375° F.) for 25 minutes.
THIS METHOD GUARANTEED ONLY WITH PILLSBURY’S BEST
Pillsbury’s Best Enriched Flour
an Ann Pillsbury sensation!
And then there is the bread machine. I wanted one. I researched. I debated. I talked with bread machine owners (thanks, y'all!). And I finally bought one. *confession ahead* I haven't used it yet. Why? I think I'm scared of it....it's so BIG! But after watching this video, I'm ready to give it a whirl. Laurie has a bread machine here, maybe I'll try it before I leave. Or...not.
Lucy John makes his bread in a solar oven on his boat and it is fine bread indeed. So whatever method works for you, go ahead and bake some bread this week! Buen provecho!
Have a fitting Friday! Do something (f)phenomenal.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.
But wait! On Recipe Curio, I found this advert, from 1945. Ok, it's a completely different recipe but what do you think about this, Mr. Lahey? Startling, indeed! Thanks for permissions, Recipe Curio!
The tiny print says:
No Kneading! Work, Time cut in half!. . . this exciting new Pillsbury way
EASY, FAST and FUN TO BAKE! A NEW, RICH TASTY BREAD
NOW! With this startling ANN PILLSBURY recipe, tested and proved for use with PILLSBURY’S BEST Enriched FLOUR, you cut bread-making time by as much as three hours! A new way to make rich loaves, bread sticks, rolls, party breads, coffee cakes . . . bake bread you’ll be proud to put on the table–golden-textured, crispy-crusted, good. Be among the first to try it! And remember . . . whatever you bake, whenever you bake–you bake your best with Pillsbury’s Best!
Ann Pillsbury’s “NO-KNEAD” SPECIAL BREAD
with the stepped-up nourishment of eggs, milk and Pillsbury’s Best Enriched Flour
Bake at 375° F. for 1 hour
Makes three loaves
Combine . . . 1 1/2 cups scalded milk
2 tablespoons salt
1/4 cup sugar
1/2 cup shortening
Cool . . . to lukewarm by adding
1 1/2 cups water.
Add . . . 3 packages yeast, compressed or dry granular; mix well.
Blend in . . . 3 eggs
Add gradually . . 9 cups sifted PILLSBURY’S BEST Enriched FLOUR; mix until dough is well-blended. (This dough will be softer than a kneaded dough.)
Place dough in large greased bowl and cover.
Store . . . dough in refrigerator or cold place at least two hours or until needed.
Shape . . . chilled dough into three loaves on well-floured board; place in greased, 9x4x3-inch pans and cover.
Let rise . . . in warm place (80° to 85° F.) until double in bulk, about 2 hours.
Bake . . . in moderate oven (375° F.) for 1 hour.
Note: If desired, one-third of dough may be used to make 1 dozen rolls. Fill 3-inch, greased muffin pans 1/2 full; let rise in warm place until double in bulk, about 1 hour, and bake in moderate oven (375° F.) for 25 minutes.
THIS METHOD GUARANTEED ONLY WITH PILLSBURY’S BEST
Pillsbury’s Best Enriched Flour
an Ann Pillsbury sensation!
And then there is the bread machine. I wanted one. I researched. I debated. I talked with bread machine owners (thanks, y'all!). And I finally bought one. *confession ahead* I haven't used it yet. Why? I think I'm scared of it....it's so BIG! But after watching this video, I'm ready to give it a whirl. Laurie has a bread machine here, maybe I'll try it before I leave. Or...not.
Lucy John makes his bread in a solar oven on his boat and it is fine bread indeed. So whatever method works for you, go ahead and bake some bread this week! Buen provecho!
Have a fitting Friday! Do something (f)phenomenal.
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