Recipe: Easy Crusty Home Baked Bread (Baked Beans on Toast – Part Two)

Bountiful. Beautiful. Home Baked Bread.

If thou tastest a crust of bread, thou tastest all the stars and all the heavens.

~ Robert Browning

Baking beautiful bread?

Bread. Beauty. Bounty (alliteration today is brought to you by Cara). Today is the day!

I’ve been excited about this one for weeks, that is ever since I discovered it (I haven’t stopped baking beautiful bread since that day).

This was a recipe I randomly & luckily stumbled upon, and I am not sure through which medium it actually came to me (I am thinking Pinterest) – however, it must be noted it was this amazing blog post that got me going.

Insert major gratitude here.

Over the years, I’ve certainly tried all manner of bread recipes. Yeast and flour and I have never really gotten each other, and it could be that the precise nature of all things baking just does not come naturally for me.

I am happy to say that I’ve finally found the one recipe that has made me a bread baker. The day has come, and now, if you want it, it is yours for the taking too!

Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.

~ James Beard

Not only must we be good, but we must be good for something.

~ Henry David Thoreau

It is true that not all good folks enjoy bread freely these days. With the rise in sensitivities to gluten, more and more people every day are avoiding the stuff.

Wheat being one of the oldest crops known to man-kind, it always seems crazy to me that evolution would take us down this road. Especially considering wheat’s status as the ‘staff of life’ and the fact it is an age-old source of sustenance that has been relied upon since the dawn of human existence.

Wheat berries are cheap, they can be grown all over the world, and in their whole form are full of sound vitamins, minerals, and other healthy nutritious properties.

Used in their most natural form, whole wheat berries can be made into all manner of salads, added to stews, or famously sprouted for making raw breads or used to make rejuvelac and to grow wheatgrass.

However, when wheat berries are milled, bleached, bagged, and left in giant storehouses to spoil & turn rancid, it’s no wonder that our bodies are struggling to recognize wheat for the simple, life-giving grain that it is.

Change your thoughts and you can change the world.

~ Norman Vincent Peale

So if you are sensitive to wheat & gluten, but can still eat it from time to time, do source out organic freshly milled flour if possible. You might just notice a difference in how you feel after eating it (or you might not).

Whole wheat, all-purpose, or white, the most important thing to know is that it is fresh.

Just like roasted coffee should be ground right before use, or nuts & oils can go rancid if left for long periods of time at the wrong temperature, all milled flours are susceptible to the same conditions, so use it fresh.

Like all of your food (if you can).

There are people in the world so hungry, that God cannot appear to them except in the form of bread.

  ~ Mahatma Gandhi

The Less:

Less store-bought, packaged bread products means less cost, waste, and potential preservatives. Less reliance on commercial food supply lines means more control of your health, your home & your pocketbook. Less complicated recipes to produce authentic foods means more likelihood you’ll do it, because everyone deserves to be a baker (if desired).

The More:

More fresh-baked bread from freshly milled flour means (hopefully) fewer reasons for healthy bodies to reject it. More novice friendly methods means more confidence you can do it, so you can turn pro starting right now. More homemade comfort food on the table means more enjoyment all around, and isn’t that what we are all seeking after all?

Easy Crusty Home Baked Bread:

• (3) cups all-purpose flour
• (1/2) tsp active dry yeast
• (1 3/4) tsp salt
• (1.5 – 1.75 cups) cold water from the tap
• Whatever additions your heart desires: fresh or dried herbs like rosemary, grated cheddar cheese, dried fruits, nuts & seeds, the ideas are endless!
• One oven proof casserole with lid, preferably ceramic or cast iron (though I read you can use any oven proof dish and cover it with foil, I have an Emile Henry clay casserole I got for my wedding years ago)

In a large mixing bowl, whisk together all the ingredients except for the water. Next, add the water (in bits or all at once) and mix thoroughly with a wooden spoon or tough plastic spatula.

Once mixed, the dough should be sticky, like the picture shown below.

Feel free to play with the amounts of water used as I have used anywhere from 1.5 cups (the original recipe amount) to almost 2 cups. A good friend of mine uses a bread recipe very similar to this and suggested to add more water particularly if I play with other flours – ie. a mix of white & whole wheat.

Once the dough is well mixed, cover the bowl with plastic wrap and leave to proof on the kitchen counter for anywhere from 12 – 20 hours.

Seriously, this is (just one) of the beautiful things about this recipe.

You can start the dough at anytime and get to the baking when it works for you. I have baked after 12 hours proofing and I have baked after 22 hours proofing. All delicious, all the time.

Proofed Dough, ready to bake.

When you are ready to bake (and have a free hour and a half), turn on the oven and heat it to 450 degrees. Once the temperature is reached, put your oven proof dish in the oven and heat it for 30 minutes.

Just before the heating time for the dish is ready, flour a work surface with a very generous handful of flour. With your hands, pull the proofed dough out of the bowl and set it atop the floured surface.

Shape the dough into a roundish loaf and evenly coat it with the flour. Don’t worry about any inconsistencies with the shape of the dough – it will all sort itself out in the baking process.

This is a no knead recipe. Yes, that is right, no kneading!

So. Very. Awesome.

Remove the hot pot -careful it will be HOT! – and place the dough carefully into the dish. No oil or anything required.

Place the lid on top (or foil if this is your method – use good oven mits!) and place the dish into the hot oven still set to 450 degrees.

Bake for 30-35 minutes, keeping the oven hot by not peeking (I love having a hot and heavy lid that prevents me from peeking).

I have done both times and prefer the 35 minute time, the crust gets (just a little) crustier that way, but feel free to play with a time that works for you.

After 30-35 minutes, carefully remove the dish from the oven, and voila! Hot, beautiful, glorious bread. Remove onto a wire cooling rack and allow to cool before slicing.

For best keeping, do not store in a plastic bag until the loaf has cooled completely as this will diminish the crust on the loaf. A paper bag or on the counter is great right after it is made.

Though if you make this in time for a family meal I can almost guarantee leftovers will not be an issue.

Serve with soup, salad, curry, pasta, or make into crusty bread sandwiches with tofu steaks, cheese, lettuce, and ripe red tomatoes.

My personal favorite? Fresh out of the oven with butter. A bowl of hearty warm beans. And not a whole lot more (or less) 🙂

The history of the world is the record of a man in quest for his daily bread and butter.

~ Hendrick Willem Van Loon

Whatever makes up your daily bread, doing so with reverence and appreciation of all things past can give us a better understanding of how it is we got where we are today. Things don’t always get better with time (but thankfully many things do).

In our modern world full of processed, packaged, ‘middle grocery aisle’ foods, fresh foods from fresh ingredients are still best. It’s been that way for thousands of years. Funny how some things never change.

Fresh is still best.

Unless someone like you cares a whole awful lot, nothing is going to get better. It’s not.

~ Dr. Seuss

If you can’t feed a hundred people, then feed just one.

~ Mother Teresa

This recipe is cheap, easy, and simple in a world with so many options when it comes to tackling what (can be) one of the hardest foods to master in the kitchen.

Suitable for kitchen novices and experienced cooks alike, I’ve got full faith that anyone can be just hours away from blatant, breathtaking, bread-baking brilliance!

• Are you a bread baker?
• What is your favorite bread recipe?

We’re coming off a gorgeous holiday weekend here in beautiful Whistler (thanks to all for the truly fabulous company) – here’s to wishing all of my Canadian readers a very Happy Thanksgiving!

Next up, I’ve got the best brussels sprout salad you’ve ever had.

So stay tuned. It will be worth it, that I can promise you.

Yours in Less,

On Gratitude, Gratefulness & Always Giving Thanks

Gratitude. What does it mean to you?

We can only be said to be alive in those moments when our hearts are conscious of our treasures.

~ Thornton Wilder

It’s that time of year again!

The time here in the cooling (and beautiful) Northwest when we start thinking about cozy sweaters, warm scarves, pulling on our favorite boots, and about Thanksgiving.

This is the time of year when every corner grocery store stocks tiny mini pumpkins and you can’t take a step without hearing a leaf (or seven) crumble under your well-meaning fuzzy-socked feet.

Happy October everyone!

The deepest craving of human nature is the need to be appreciated.

~ William James

This week I am particularly thankful for big progress here at what I like to lovingly call world IPOM headquarters (tee hee).

Not So Fast is making progress at a healthy and (mostly) manageable pace. I owe big gratitude to all who are taking part in this creative and amazing labor of love. Your energy and support are the only reason NSF is anything more than just a random passing idea.

I’ve got a giant heart here and it’s all full because of all of you. Yes, you (that is pointed squarely at you too IPOM readers).

Risks must be taken because the greatest hazard in life is to risk nothing.

~ Leo Buscaglia

Not So Fast is hard at work planning a full school year of cooking classes for kids and families living in our fair city’s poorest neighborhood.

We want to not only share simple food with those who are keen to join us, but we hope to (maybe) offer (just a little) hope, confidence & much needed access to eating well into lives that are (likely) much more limited than our own.

A quick visit to our local farmers market drives our mission home for me with motivating intensity each and every time I go.

He is a wise man who does not grieve for the things which he has not, but rejoices for those which he has.

~ Epictetus

This time of year showcases producers of all types offering up the very height of glory in the fruits of their (hard) labor.

I get goosebumps just thinking of perusing & buying fresh corn, squash, kale, sweet cherry tomatoes, heirloom variety apples, and the last of the summer fruits and berries of all kinds.

It is nothing short of pure vegetable heaven this time of year, and every bit a true food lover’s paradise, no matter what your dietary preferences. You’d have to be inhuman not to get inspired this time of year after a visit to the market.

That is, unless you can’t afford it.

I wrote a few posts back about my visit to the market where I (oh heavens me) happened to find myself with only a meager sum of cash to get me through my visit. That visit where I had to control my desires and my will.

Imagine (just for a second) that you had to do that every day?

Not because (like me) you just weren’t organized, but because you simply didn’t have the dough. I ask this question not to instill guilt, or a sense of anything other than awareness.

Awareness that no matter what your means, there is always someone who has less than you, and always someone who has more.

Those blessings are sweetest that are won with prayer and worn with thanks.

~ Thomas Goodwin

As we prepare here in Canada to celebrate our national celebration of Thanksgiving (we are 3 weeks ahead of our American friends), many of us might be busy planning menus, inviting guests, or maybe just looking forward to our next three-day weekend.

My wish for this coming weekend, and for all the weekends to follow is simple:

My wish is that each day that comes next might be just as good as the day before, and that no matter what life throws at me, I always remember the important things. Like having a healthy loving family, a cozy roof over my head, and two strong legs to walk my sorry a** to the store when I’ve run out of milk (again).

Rest and be thankful.

~ William Wadsworth

I’d love to know what you might be thankful for not just this season, but all year long. I’ve a feeling our needs are not that different from one another, really.

Food, shelter, love.Good people. Good food. A good laugh here and there.

Not too much for ask for I reckon, especially when there is just so much to go around.

I am so happy to have you all here at IPOM to continue to celebrate simple healthy food and the idea of living with (just a little) less.

Many blessings to you, your loved ones, and the communities you live in.

Because the truth is as we move forward in our collective lives is just this: we are all in this together.

I’d love to hear what you might be pondering in preparation for this coming holiday weekend (and for those of you who are looking that far ahead in the US). No matter where you are, thanks for joining us!

I’ve got some recipes coming up that I hope you’ll love 🙂

• What are you planning for Thanksgiving?
• How do you give thanks?

Yours in Less (as always),

Recipe: Caramelized Onion, Rosemary & Olive Focaccia – Virtual Vegan Potluck Edition

What is your ultimate comfort food?

Give us this day our daily bread..

Welcome to all my regular IPOM readers and those joining us specially for the Virtual Vegan Potluck today! I hope you enjoy this stop on the journey through – there are some great contributions out there today so I hope you’ve got your printer ready…here goes!

There is an old saying that wheat is the staff of life. Have you heard this before?

I grew up enjoying home-baked bread, and neighborly potlucks featuring homemade pizzas with whole wheat dough.

Many comforting childhood memories come from pieces of warm fresh bread, and nothing satisfies the soul quite like it to this day, (maybe it’s the Virgo in me, that’s what my mom always told me).

I am so excited to present this wonderful recipe shared with me by my chef brother that can double as both pizza dough, and a ridiculously good focaccia.

Well done is better than well said.

~ Benjamin Franklin

Olives, Caramelized Onions, Rosemary, Olive Oil, and more Olive Oil.

Along with good bread, pizza is also a super staple in our house for successful vegetarian entertaining. It’s always great, no matter what you put on it.

So after years of outsourcing dough (to those wonderful delis who do it so expertly), I am so proud to say that yeast and I are now officially good buddies (it hasn’t always been that way).

So with that, let’s get started on this most amazing recipe that is sure to become an instant party or potluck favorite!

The Less:

Less store-bought bread means less plastic and preservatives. Less bakery bought treats means you can make these treats for cheap. Less wondering whether you can do it means more champion-like confidence, so you can get going on pretty much anything, and what’s better than being a champion of action?

The More:

More confidence in the kitchen means knowing you can do just about anything. More ways to impress guests means more satisfaction from having them. More tasty fresh foods means less craving for taste and flavor elsewhere, and more yummy delicious recipes like this means you’ll always have lots to share 🙂

Caramelized Onion, Rosemary & Olive Focaccia:

~ makes two focaccias or 4 pizza doughs

The Dough:

• (2 tsp) active dry yeast
• (2 cups) warm water – about the temperature of a child’s bath
• (3 tsp) sugar
• (3) tsp salt
• (4) cups flour all-purpose
• (4 tbsp) olive oil

The Toppings:

• (1) medium yellow onion or(1/2) a large sweet onion, sliced lengthwise thinly
• (1 tsp) salt
• (1 tsp) sugar
• (1 cup) of large black olives (Giant or Kalamata) – about 10 – 12
• (2-3) sprigs fresh rosemary
• plenty of olive oil (1/4-1/2 cup)

Ready to make bread? Yeah you are!

To get started, gather up all of your ingredients for the dough and commandeer your favorite large mixing bowl.

In the bowl, add 2 cups of warm water (not too hot, not too cold) to the bowl. Add the sugar and stir. Next, add the yeast, but do not stir. Let sit for 5 minutes or so.

After a few minutes, add half the flour and the salt to the mixture in the bowl (about 2 cups) and stir with a wooden spoon until the mixture is nice and smooth.

Next add the olive oil and mix until the mixture is a bit pasty. From here, you can go ahead and dump the rest of the flour into the bowl and mix – start with a wooden spoon and then switch to the hands – it’s so much fun!

My brother says to mix this until it ‘pulls from the bowl’. This seems to work well, and I mix this way until it seems ready to come out and be kneaded on the counter.

Once the dough is ‘pulling from the bowl’, remove it and set on the counter to prepare for kneading.

To knead, dust the counter with a sprinkling of flour and knead…this to inject the dough with air – and truthfully I have never enjoyed this process, or really applied myself to it either – but I am actually learning to love this part!

Just set the CD player to your favorite new dance CD and watch the time fly by…

Knead the dough for about 5 minutes, until you have a lovely round ball of dough.

Nobody made a greater mistake than he who did nothing because he could only do a little.

~ Edmund Burke

Set your dough in a clean, lightly oiled bowl (feel free to wash and oil the same bowl you mixed in). Cover with a clean tea towel and set in a warm place to rise.

Hint: I turn the oven on and set on to heat up top of, or right beside the stove. It seems no matter how nicely you talk to the yeast, it will not rise unless it is in a warm place (go figure!)

It has risen!

Let the dough rise for about 1 – 1.5 hours, until you have a nice little rise happening (you will know!).

Now for the best part.

Remove the tea towel and punch the dough down with your fist to release the air. Your dough will pop and fall in a beautiful fashion, and it is now ready to settle in for a bit while you prep the rest of your ingredients.

Remove the dough from the bowl and re-shape on the counter or cutting board. Cut the dough in half. Ideally, let sit for 30 minutes before using. Any leftover dough not being used immediately can be frozen or refrigerated for future use, and I find it super handy to have some dough to bake off during the week for unexpected guests, or just for kids 🙂

So. Very. Awesome.

The Onions, Olives, and Rosemary:

While you wait for the dough to rise, you can prepare the magical part of this recipe – the tasty toppings.

Slice your onion in long thin strips and heat a large skillet to medium-high. Add a nice splash of olive oil to the skillet and add the onion, salt, and sugar. On medium to medium high heat, cook the onion for 25 minutes, stirring often to prevent sticking. By slow cooking the onions in the sugar and salt, they will get brown, sticky, and heavenly. Just be sure to stir often. Once ready, remove from heat and let cool.

Pit and half the olives and set aside. Remove the leaves from the rosemary sprigs and chop with a knife finely.

When ready to assemble the focaccia for baking, start by heating the oven to 400 degrees. Oil generously a large flat rectangular baking tray (or two if you are cooking them both off).

Oil your hands a little and stretch the room temperature dough to fit the length of your tray – this should be easy and the dough should keep it’s shape when pulled. If you need some help, you can keep a little bowl of flour to the side and use a little help this process.

Once you have your shape, add the olives, then the onions, and finally the rosemary. Finish this off with a generous pour of olive oil across the entire surface of the bread (don’t be shy!).

Bake at 400 degrees for 20 minutes, until the sides are golden and the smell is heaven in the kitchen. Let cool and slice as desired!

Keep this stored at room temperature wrapped in foil, it’s great warmed up a bit in the oven the day after 🙂

Blues is to jazz what yeast is to bread. Without it, it’s flat.

~ Carmen McRae

Let there be work, bread, water and salt for all.

~ Nelson Mandela

This bread is stunning on its own, or served with a light dip, or alongside a salad, or really, anything!

It’s so tasty.

Honestly, it’s got all my favorite things. And the best part is I can now make it myself (and so can you!).

I hope you’ll enjoy this whether you are already great friends with making bread and dough or not!

This recipe can be altered in so many ways to suit your mood.

Men can starve from a lack of self-realization as much as they can from a lack of bread.

~ Richard Wright

Bite off more than you can chew, then chew it.

~ Ella Williams

So, whether you are a seasoned dough expert, a newbie, or an ‘outsourcer’ like I’ve been, I hope you will enjoy this recipe as much as we did this week.

I think I’ve discovered the secret of life — you just hang around until you get used to it.

~ Charles M. Schulz

To continue to follow the offerings in the potluck , you can click on the links provided at the end of the post to see either the previous dish on the journey or continue through to the next dish. To start at the very beginning and see them all, go here to Vegan Bloggers Unite.

Huge kudos to all for their fantastic contributions, and a giant congrats to Annie for pulling this off!

I am so stoked to see all the rest of the wonderful offerings this weekend.

To read the original post that got all of this started, visit the original post here at an unrefined vegan.

• Are you a seasoned bread or dough maker?
• What are you favorite toppings for focaccia or pizza?

Thanks for stopping by, and wishing you all a fabulous weekend, and a Happy Mother’s Day!

Yours in Less,

Finding more in Good Karma Croutons and (still) waking early.

Got bread? Increase your daily karma quotient with croutons….a great way to use up old crusty bread ends.

I don’t know about you guys but we’ve got bread in the house constantly. Personally, I don’t tend to eat it as I am mostly wheat-free, but the kids do.

You see if I had my way, there would be no bread, no ketchup, and never an oreo in sight in this house. But I’ve got kids. And a husband who is an athlete. I don’t deny them the odd treat and I try my best to raise them in a way that teaches moderation in all things (especially to diets that are too limiting or too strict unless totally necessary for good health).

So we have bread, always good quality bread, baked without yeast or sugar or additives. And a couple times a week, we have leftover bread. As simple as it seems, croutons are still often a store bought item in so many salad loving homes. Here’s the deal on the homemade goods.

The Less:

Less packaging is a bonus with home made croutons. Guaranteed you will ingest less sodium, additives, and rancid stale oils too. Less waste as you stop chucking those poor bread nubbins, unless you happen to be one of those folks who likes to eat them. Less cost too.

The More:

Kids love making croutons. They just do. More things to do with your kids in the kitchen. More good karma for your economic and healthful ways. More taste from real sea salt and quality olive oil. I call those things all wins.

Here’s how:

Homemade Good Karma Croutons:

You need:

• a few slices of old bread, new bread, any bread
• extra virgin olive oil
• sea salt
• optional pepper, garlic powder, or dry herbs!

Heat the oven to 400 degrees. Chop your bread into bite sized cubes and toss them in a bowl. Drizzle enough olive oil to moisten and mix with your hands – or get a loved one to do this with you. Add a sprinkle or a pinch of salt (careful not to over-salt), and maybe a little garlic powder or herbs if you like.

Lay flat on a cookie sheet in one layer and bake for 15 minutes or so, checking often and turning once or twice. Remove when golden and fragrant. Allow to cool and see if they make it to the salad!

Don’t want to eat them yourself? Surprise your neighbor with them. How’s that for a nice thing to do?

I use the best sea salt I can find….coarse salt from France. I know, it’s not cheap, but you use less and it tastes and feels so much better than the iodized salt from a box. The same goes for olive oil – make sure you are getting true Italian or Spanish or Greek – always extra virgin, always cold pressed. So many oils these days are using olives grown in China, then processed in Europe. Check your labels if you can!

I am preparing for a fast tomorrow with a green smoothie today. I’ll post more about that soon.

As an update, I was up early this morning. It felt good and my family really needs me right now. This parenting gig isn’t easy, but it’s worth every late night and early morning in the world.

In the meantime, make the most of your day, and be sure to tell your loved ones that you love them.

Because you just can’t do that enough.

Yours in Less,