Make Your Own Artisan Bread
11-09-2008 | 06:16 PM
#1
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From: C-172
Make Your Own Artisan Bread
I couldn't decide whether to post this in Money Talk (supposed to save you money that you don't have) or Pilot Health (supposed to be healthy for you), so I am resorting to posting here in my favorite forum (interesting and not so bizarre). 
The race to simplify bread baking is over. Who won? The home cook.
The idea that even time-starved, inexperienced bakers could make artisan loaves first spread through the "no-knead bread" publicized in The New York Times in 2006. That crusty, low-yeast boule was easy, but required advance planning, spending more than 14 hours in the fridge.
Cook's Illustrated magazine later tinkered with the no-knead breakthrough, producing a loaf that was more flavorful and virtually foolproof.
All the while, Jeff Hertzberg and Zoe Francois were developing "Artisan Bread in Five Minutes a Day" (St. Martin's Press, $27.95). Their doughs can be assembled in a flash, loaves-worth at a time and stored for days in the refrigerator to bake on-demand. They've built the concept into an instructional Web site (artisanbreadinfive.com) and are working on a new cookbook on quick and easy whole-grain breads.
Here's how to make artisan bread with just a few minutes of work
The idea that even time-starved, inexperienced bakers could make artisan loaves first spread through the "no-knead bread" publicized in The New York Times in 2006. That crusty, low-yeast boule was easy, but required advance planning, spending more than 14 hours in the fridge.
Cook's Illustrated magazine later tinkered with the no-knead breakthrough, producing a loaf that was more flavorful and virtually foolproof.
All the while, Jeff Hertzberg and Zoe Francois were developing "Artisan Bread in Five Minutes a Day" (St. Martin's Press, $27.95). Their doughs can be assembled in a flash, loaves-worth at a time and stored for days in the refrigerator to bake on-demand. They've built the concept into an instructional Web site (artisanbreadinfive.com) and are working on a new cookbook on quick and easy whole-grain breads.
Here's how to make artisan bread with just a few minutes of work
11-10-2008 | 02:15 PM
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From: ATP, CFI etc.
At least one day a week I make whole wheat bread, usually in the form of pizza dough or buns. Refined flour leaves toxins in the blood that whole wheat doesn't and the next day you really do feel good. It's a bit of a pain making it, takes about an hour altogether. Fresh bread tastes better than storebought, and it costs less per loaf. They say that bread machines work well, so far I just use a mixing bowl with dry yeast, wheat gluten, and do the kneading myself. It's very relaxing.
11-10-2008 | 06:07 PM
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From: C-172
Homemade Moonshine?
Ok, I'll do one better than microbrew. How about this recipe for limoncello? I fell in love with it touring around Southern Italy. This link gives you the recipe in picture format so even a pilot can follow the instructions (or should I say "so easy even a pilot can do it?). 
Keep the finished product in the freezer until ready to drink.
http://www.italylogue.com/food-drink...-pictures.html
Keep the finished product in the freezer until ready to drink. http://www.italylogue.com/food-drink...-pictures.html
11-10-2008 | 11:55 PM
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Homemade bread and homebrew....the finer things in life.
A friend just got me into homebrew and I'm starting to make it. I was just at the Great American Beer Fest in Denver last month. BTW,,,,thanks to you NWA pilots that flew me there,,, and I would put said friend's homebrew up there with most.
A friend just got me into homebrew and I'm starting to make it. I was just at the Great American Beer Fest in Denver last month. BTW,,,,thanks to you NWA pilots that flew me there,,, and I would put said friend's homebrew up there with most.
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