Today my guest post is from our oldest AMAZING daughter, Brianne Sherwood. Bri is a darling wife and mom to my ADORABLE twin grandsons. Being a mom to twins deserves some serious kudos and she really rocks at it. She is also a registered dietician and works part-time and is really, really incredible at making vegetarian meals. She is going to share another post with us soon about “Intuitive Eating,” so watch for that one soon too. 🙂 I’m so excited for her post today!! Thanks so much for sharing with us today. Love you to the moon and back❤️. Here’s Bri……..
Hello! My name is Brianne Sherwood and I’m amazing Peg’s daughter. I’ve picked up her habit of cooking although I’m usually a stick to the recipe kind of gal. I’m not quite to the level of my mom but I hope to be one day! I’m married to my wonderful husband, Joe, and we have twin boys, Isaac and Miles. They’re two years old, talking up a storm, and mischief making everywhere they go but boy are they sweet. We live in Portland right now. Joe is finishing up school at Portland State University and I’m working at a hospital as a clinical dietitian part time and raising up these two boys of mine full time. 🙂
I picked up my recipe from one of my favorite professors when I was going to school in dietetics at Utah State University, Tamara Steinitz. She brought a loaf for the class to try and I could not believe she didn’t pick it up at the local bakery! Crisp crust, soft and airy inside. It was delicious. I held on to the recipe for 5 years until I got a Dutch oven I could bake it in (you do need some sort of large oven-safe cooking pot that has a lid). I basically bought the Dutch oven so I could make this bread. Ha! I’m a big fan… of both the Dutch oven and the bread. It makes one large loaf and is delicious for grilled sandwiches or French toast. Also good just slathered in butter. It takes 15-22 hours total to make, BUT hands on time is like 15 minutes. It takes some coordinating but very little attention. I always start it the night before then finish it in time for dinner. If I can make it with two 2 year old boys running around, you can too. Trust me.
First you mix in a large bowl:
6 C unbleached flour (1 cup or more can be replaced with oats, cornmeal, or other grains or whole grain flour)
1 T salt
½ tsp rapid rise yeast (not to be confused with active dry yeast)
Then add more flour so you have a dough that is hard to stir but no loose flour remaining. I always have to add at least a cup more. (Maybe it has something to do with the altitude? This recipe was developed in Logan, UT and now I live at near sea level so I wonder…). This dough needs more flour added.
Cover the bowl with plastic wrap and let the dough rise at room temperature 12-19 hours – the longer the more flavor develops. This is my favorite part. See the yeast do its work! Beautiful!
Oil (or spray with non stick spray) a rubber spatula and loosen the dough from the edge of the bowl, folding the dough towards the middle. Repeat all around the edges, oiling the spatula as necessary. This prepares the dough for another rising while ensuring that the dough will release easily from the bowl at baking time.
Cover again with plastic wrap and allow to rise until doubled, about 2-3 hours.
At least a half hour before the dough has finished rising, adjust the oven rack so that the bread will bake slightly above the middle of the oven. Place a 5-6 quart Dutch oven with a lid in the oven and preheat the oven to 450 degrees F. When the oven and pot are thoroughly heated, remove the pot from the oven and carefully invert the dough from the bowl into the Dutch oven. Shake the pot gently to distribute the dough evenly. Sprinkle some cornmeal or poppy seeds if desired.
-recipe adapted by Tamara Steinitz and TI’m Proffitt from a variety of recipes/methods for no-knead bread