Bread edits.

M. C. DeMarco authored
revision a446579d1d9278027a59cb59f5b578952b13a080
Contents
about.md
preface/kitchens.md
preface/cookbook.md
appetizers/frico.md
appetizers/devilled.md
appetizers/chickpeas.md
appetizers/toddy.md
appetizers/pituie.md
soup/kale.md
soup/cilantro.md
soup/chickpea.md
bread/advice.md
bread/cornstarch.md
bread/caramel.md
bread/semolina.md
bread/marble.md
bread/rosemary.md
bread/naan.md
bread/baguette.md
bread/healthy.md
bread/rye.md
bread/challah.md
bread/artisanIndex.md
quick-bread/blueberryPancakes.md
quick-bread/pancakes.md
quick-bread/crepes.md
quick-bread/cornbread.md
quick-bread/branMuffins.md
quick-bread/bananaCranberry.md
quick-bread/carrotSpice.md
quick-bread/zucchini.md
vegetables/garlic.md
vegetables/broccolini.md
vegetables/rapini.md
vegetables/fiddleheads.md
vegetables/spinach.md
vegetables/cauliflower.md
vegetables/squash.md
vegetables/spiceMix.md
vegetables/chickpeaFennel.md
vegetables/cucumber.md
vegetables/tomatoWatermelon.md
vegetables/tomatoAvocado.md
rice/riceSalad.md
rice/stuffedPeppers.md
rice/roz.md
rice/aboutRisotto.md
rice/saffronRisotto.md
rice/tempehRisotto.md
rice/orzo.md
rice/sushi.md
pasta/orecchiette.md
pasta/puttanesca.md
pasta/macncheese.md
pasta/chopsuey.md
pasta/bolognese.md
pasta/meatsauce.md
meat/meatballs.md
meat/meatloaf.md
meat/chili.md
meat/curry.md
meat/molha.md
poultry/roasted.md
poultry/cacciatore.md
poultry/turkeyChicken.md
poultry/bakedTurkeyChicken.md
poultry/roastedWithSquash.md
poultry/scaloppini.md
poultry/crockpotTurkey.md
poultry/turkeyballs.md
poultry/treda.md
fish/costcoSalmon.md
fish/mackerel.md
fish/kuku.md
fish/poke.md
sweets/tapioca.md
sweets/nutellaFudge.md
sweets/easyFudge.md
sweets/easyMints.md
sweets/grapefruitPeels.md
cookies/pizzelles.md
cookies/pizzellesByTheEgg.md
cookies/biscotti.md
cookies/pistachioBiscotti.md
cookies/aniseDrop.md
cookies/lemonDrop.md
cookies/chocolateChip.md
cookies/almondButter.md
cookies/riceFlour.md
cookies/redBeanHamantaschen.md
pie/advice.md
pie/crust.md
pie/apple.md
pie/blueberry.md
pie/pear.md
pie/pecan.md
rye.txt
bread/advice
# Bread Advice

I've made many breads and bread-like things, but my favorite is no-knead bread. Why knead when you don't have to? My no-knead source is [Artisan Bread in 5 Minutes a Day](http://www.artisanbreadinfive.com/). You can find the basic recipe online in the book's blog: [Master Recipe](http://www.artisanbreadinfive.com/2008/04/27/great-coverage-in-the-week-magazine-but-there-was-one-little-problem), and elsewhere.

Most of the variants I make from the book involve substituting a cup of something else for a cup of white flour in the basic recipe: a cup of rye flour (and some caraway seed) for rye bread; half a cup of rye flour and half a cup of whole wheat flour for "peasant" bread.

I also found a [lighter rye variant](http://www.artisanbreadinfive.com/2010/03/29/my-favorite-rye-isnt-in-our-books-heres-how-to-slash-it-careful-its-sticky) online wi
Some involve shape, like slathering a lump of the basic dough into a flat rectangle on parchment paper, letting it rise while the only half a cup of dark rye flour, intended to simulate medium rye, but Petven is preheating to 450°, dusting it with flour, baking for 20 minutes, and presto, ciabatta! Other wfas not particularly impressed. I am still experimenting in search of the perfect rye.

See below for the master recipe from the "healthy" sequel
t shapes include naan and baguettes (more details below).

The master recipe from the "healthy" sequel to _Artisan Bread in 5_ is a nice, heavy bread. You can find it here or online
. I found some more recipes from the book (which I don't have) online at [King Arthur Flour](http://www.kingarthurflour.com/blog/2010/02/14/when-trends-collide-no-knead-meet-whole-grain/).

This chapter also includes some non-bread things you may need for your bread.

bread/baguette
# Baguette

These are a combination of the baguettes in the _Artisan Bread in 5_ book and the recipe on the back of [my birthday baguette pan](http://www.williams-sonoma.com/products/8175283/). Oiling the non-stick baguette pan seemed to be unnecessary.

## Equipment

* baguette pan
* broiler pan

## Ingredient

* 1 lb refrigerated [Master Recipe](http://www.artisanbreadinfive.com/2008/04/27/great-coverage-in-the-week-magazine-but-there-was-one-little-problem) dough

## Directions

1. Using plenty of flour, roll dough out into 1 or 2 cylinders, 2 inches in diameter.
2. Dust the baguette pan with flour and place the proto-baguettes in there.
3. Preheat oven to 450° for 20 minutes, with a broiler pan for steam a lower rack.
4. Brush baguette(s) with water.
5. Optionally, slash them.
6. Place baguette pan in oven and pour 1 c hot water into the broiler pan.
7. Bake 25 minutes, turning the oven down to 425° if the baguettes get too brown.

It's hard to slash baguettes when they're in the baguette pan. Fortunately, Peter likes the aliens-exploded-out-of-this-loaf look.

bread/rye
# Healthy Rye

I wasn't looking for healthy rye *per se* but for rye-y rye. I found a [lighter rye variant](http://www.artisanbreadinfive.com/2010/03/29/my-favorite-rye-isnt-in-our-books-heres-how-to-slash-it-careful-its-sticky) of the _Artisan Bread in 5_ rye recipe online, which used only half a cup of dark rye flour in order to simulate medium rye, but Peter was not particularly impressed.

So I experimented and came up with a heavier, non-sourdough rye.
I don't know if it's good for you; the point was just to get a "healthy" quantity of rye into no-knead dough using vital wheat gluten. The experiment is ongoing.

![looking healthy...](images/ryeno5.png)

One important scientific discovery was that my square Ikea glass baking dish is the perfect size for a free-form loaf that doesn't actually want to keep its form. See the directions for more details.

## Ingredients (2 loaves)

* 2 c water
* 1 T molasses
* 3/4 T yeast
* 3/4 T kosher salt
* 3/4 T caraway seed
* 2 1/2 c white flour
* 1 1/2 c whole rye flour
* 2 T vital wheat gluten, sifted or mixed into the white flour

## Directions

### Free-Form

Follow the Healthy Bread directions, but note that the dough is very sticky and airy so won't actually form a gluten cloak, will stick to whatever you cover it with, and may spread if you fall asleep while it's rising. Fortunately, you can just fold it in half again and pop it in the oven if it's gotten too wide.

### Loaf Pan

Mix the ingredients in the order listed and let rise 2 hours as usual. Refrigerate until needed.

1. Line the bottom with parchment paper.
2. Dust dough with white flour, form into a ball, and put in pan.
2. Let rise about 90 minutes, preferably covered with something that won't touch it; it's sticky.
3. Preheat oven to 375° with the usual steam pan.
4. Insert loaf and 1 c hot water.
5. Bake for 30 minutes.
6. Remove from oven, remove from pan, remove parchment paper. Caution: hot!
7. Increase heat to 425° and bake the loaf on your oven rack another 10 minutes.

Times approximate.