Company Man - Jim Lahey reveals his recipe for no-knead pizza dough | People New York - TastingTable
http://tastingtable.com/entry_detail/99/Jim_Lahey_reveals_his_recipe_for_no-knead_pizza_dough_.htm

No-Knead Pizza Dough Adapted from Jim Lahey, Co. Makes four 12-inch pizza crusts 3 cups all-purpose or bread flour, more for dusting ¼ teaspoon instant yeast (such as SAF brand) 1½ teaspoons salt 1½ cups water 1. In a large bowl, mix the flour with the yeast and salt. Add the water and stir until blended (the dough will be very sticky). Cover the bowl with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70°. 2. Place the dough on a lightly floured work surface and lightly sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap and let rest for 15 minutes. 3. Divide the dough into 4 pieces and shape each piece into a ball. Generously sprinkle a clean cotton towel with flour and cover the dough balls with it. Let the dough rise for 2 hours. 4. Stretch or toss the dough into the desired shape, cover with toppings and bake on top of a very hot pizza stone.

looks like a recipe worth trying

A home cooking weblog from a tiny kitchen in New York City, with a focus on simplifying daunting recipes and being fearless in the kitchen.

I don't cook/bake, but if I did I'd attempt this.

This is just about the easiest sweet bread I know; it takes precious little thought to make, tastes wonderful with sweet butter or cinnamon sugar, and, as an added bonus, this bread keeps for several days

gift for johanna?

This looks del.icio.us!

oh yum yum yum Can we say "hello my name is Natalie and I have a Carb addiction."

Getting a good pizza from a decent pizzeria is pricey, and the El Cheapo Express frozen discs are often indistinguishable from their cardboard backing. Learn how to make your own without inheriting a wood-fired oven. Photo by Foodie. Writing for business blog Mainstreet, Allison hit the streets to find someone to teach her how to make a cheap and easy homemade pizza. Andrew, a food studies graduate student, was happy to oblige. In addition to sharing a recipe for the dough, he talks technique. While pizza places and ultra high-end home kitchens might have ovens built for pizza cooking, Andrew insists that the basic tools available in most kitchens are more than adequate to whip up a delicious pizza. The key to good pizza is heat, and lots of it. He has a cast iron griddle heating on the stovetop, and has turned the broiler on high with a rack four inches below the heating element. He cuts off a racquet-ball sized portion of the dough, and uses his fingers to stretch it, careful

Nothing quotable, but contains links to offsite pizza-making resources.

http://www.melindalee.com/recipearchive.html?action=124&item_id=423

bagels

If you break down the cost of Clayton's recipe, it works out to 23 cents per bagel. Moreover, if you use bulk yeast, which you should if you do much baking, the price drops to 15 cents. via Slate http://www.slate.com/id/2216611/pagenum/all/#p2

Can you spare five minutes each day? That's all you'll need to make fresh-baked bread with this recipe and method.

Baking bread at home saves hundreds of dollars on groceries every year. With this easy method, each deliciously crusty-on-the-outside, moist-and-chewy-on-the-inside loaf will only cost you about 50 cents and 5 minutes a day. We’re not kidding!

A home cooking weblog from a tiny kitchen in New York City, with a focus on simplifying daunting recipes and being fearless in the kitchen.

delicious

This is an easy, basic recipe for bread and does not require much skill. There is more than one way to make bread, this ...

Sieht saugiel aus und schmeckt bestimmt auch so

Interesting technique for high heat roasting.

pictures are amazing, and it sounds fantastic.

recipes to make

This bread pudding recipe is based on one from the famed Bon Ton Cafe in New Orleans. My friend Becca has been making this bread pudding in her family for years and made us a batch for the holidays. The sauce is loaded with bourbon (Becca says the Bon Ton's sauce has even more bourbon in it), so you might want to use somewhat less. My father still gets a dazed and happy look in his eyes when this bread pudding is mentioned.

rich. great for dip. possibly too rich for full pasta dish.

Seed-packed bap:- flax seeds, sesame seeds, oat bran, sunflower seeds, millet/poppy seeds (or any combo of these)

Devouring the Food Chain One Bite at a Time

This recipe may be intimidating, but, hey, who isn’t up for a challenge? Experienced home bakers will likely recognize the steps, which took time and patience to develop. I had been drawn to the baguette a decade ago, then gave up thinking it was impossible to reproduce in a home oven. But over the past couple of years I went back to it, tried different techniques and then finally arrived at a recipe I was happy with. To read more about that process - which led to an award winning baguette - read the essay I posted here. Beginners will need to be patient—to start baking bread with this recipe is like jumping into calculus after third-grade math. So here’s a tip: Pick up Daniel Leader’s Local Breads or Peter Reinhart’s The Bread Baker’s Apprentice and try their baguette recipes before plunging over the dark side.

I blame Windy.

Monkey bread with canned biscuits. Good pictures. No frosting. try mini bundt pans Icing: 2 1/2 ounces cream cheese, softened, approximately 1/4 cup; 3 tablespoons milk; 5 1/2 ounces powdered sugar, approximately 1 1/2 cups

MONKEY BREAD

Your mama wasn't lying - the way to a man's heart IS through his stomach! Check out these cowboy-tested Man Pleasin' Recipes, plus other cowgirl-friendly food the cowboys won't touch at The Pioneer Woman Cooks!

Here goes the way I'm making cinnamon rolls, from now, 'til time immemorial. The ingredients are heavily borrowed from this wildly good recipe that lots of you linked me to, but the method is much more slap-it-all-together. - First off,...

ust got ten times better k

First bread! Turned out to be too doughy/wet.

Requires rye flour, whole wheat, and all-purpose.

D's favorite - borodinsky bread aka russian black bread. A sweet and dense rye.

I love black bread. http://tinyurl.com/d46nkp [from http://twitter.com/leynafaye/statuses/1699896942]

Can be made vegan using soymilk, vegan margarine and egg replacer.

Very moist, corn kernels add pockets of juice. Replaced red pepper flakes with reduced cayenne.

Annotated link http://www.diigo.com/bookmark/http%3A%2F%2Fsmittenkitchen.com%2F2008%2F12%2Fspelt-everything-crackers

spelt cracker recipe

"Oven-fresh bread is one of life’s simple joys. Ciabatta, a crisp-crusted Italian bread with hints of sourdough and loads of crannies longing for butter, is one of the easiest breads to make at home."

variant suggestions

great as written but do not need that much butter on the bottom

# 4 tablespoons butter, olive oil, lard or bacon drippings # 1 1/2 cups medium-grind cornmeal # 1/2 cup all-purpose flour # 1 1/2 teaspoons baking powder # 1 teaspoon salt # 1/4 to 1/2 cup sugar # 2 eggs # 1 1/4 cups milk, more if needed

Used ~1 T bacon fat in pan; 2-3 T sugar, 2 eggs, 1 c thawed frozen corn. Pretty good. The bacon flavor was good - could have used more. Could also have been a bit sweeter, for me. Audrey didn't like the corn kernels, but Gautam did.

aaaaaaaaaaa

ㅋㅋㅋ

쉬운 브라질의 치즈 빵 파오 데 쿼이죠 레시피 간단한 레시피

Uses tapioca flour, so it can be made gf.

by The Pioneer Woman Cooks - Ree Drummond

very rich recipe!

let dough rise overnight

A home cook’s trick for making the chewy, thin crusts you find at great pizzerias: let the dough rise overnight.

"A home cook’s trick for making the chewy, thin crusts you find at great pizzerias: let the dough rise overnight."

get thin crust!

Pizza might not quite be on the ultra low-fat transformation plan, but homemade pizza is something I make regularly for myself and the kids at home on the weekend and is a special treat. Letting the dough rise overnight is a divine luxury...

Make these for Mela!

A home cooking weblog from a tiny kitchen in New York City, with a focus on simplifying daunting recipes and being fearless in the kitchen.

There are a whole lot of foods that I’m not sure are even worth the trouble of making at home, though I suspect this list varies by what you have accessible in your neighborhood. I feel fairly certain I won’t be making any falafel sandwiches in our new kitchen, especially now that I’ve discovered our proximity to the $2.50 perfection at Mamouns. I’m not even sure I’ll ever make pirogi again, after finding my fluffy, light pirogi nirvana this weekend at the Ukranian National Home. And in general, I’ve never seen a whole lot of purpose in making bagels from scratch in New York City — save a one-time baking frenzy — and certainly not when we lived less than two blocks from our bagel ideal, Murrays. (I’m a little lost for a decent bagel in the East Village — anyone? I think we’ve been spoiled.)

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