No Knead Bread

No Knead Bread, so simple a 4-year old can make it! Well, maybe so, if they have the correct ingredients. One of the recipes featured in the Cooking with Cast Iron class at Williams-Sonoma was Rosemary and Lemon No Knead Bread. My task was to make the bread ahead of time and serve during the class. After many failed attempts, I discovered the solution was simply in the selection of ingredients.

It all begins with the flour. All-purpose flour works, if you select a hard wheat all-purpose flour such as King Arthur or Pillsbury. I used Martha White, an excellent soft wheat flour commonly used for cakes, pastries and quick breads. Soft wheat flours don't contain enough gluten, an essential protein needed for the bread to rise. Bread flour has a high gluten content and will give you the best results.

Next is the yeast. The recipe called for 1/4 teaspoon of active dry yeast. I bought Fleischmann's Active Dry Yeast and it took an entire packet - 2 1/4 teaspoons - to create a decent loaf of bread. What you should buy is Fleischmann's Rapid Rise yeast. Just 1/4 teaspoon of the yeast will give you a light, delicious bread.

Now comes the equipment. You will need a cast iron Dutch oven. I used a 2 3/4 quart Le Creuset Round Dutch Oven. You must heat the pot in a 450 degree F. oven for at least 30 minutes before baking the bread. The Dutch oven acts as a mini oven and creates the perfect environment for baking this light, crusty bread. Give this recipe a try and it will become a favorite!

No Knead Bread

3 cups bread flour

1/4 teaspoon Fleischmann's Rapid Rise yeast

1 1/4 teaspoon kosher salt

1 1/2 cups warm water

Cornmeal

Mix together the dry ingredients in a large bowl. Add the water and stir until the mixture forms a sticky ball. Cover the bowl with plastic wrap and place in a warm spot. Allow to rise for 12 - 18 hours.

Remove the ball from bowl to a floured surface. Fold the dough over 2 times (shape should be a rectangle) and allow to rest for 15 minutes. With floured hands, fold the long ends into the center. Then take the other ends and fold to the middle and place, seam side down on a tea towel dusted with cornmeal. Place in a bowl and allow to rise for 2 hours in a warm place.

Preheat the oven to 450 degrees F. Place a cast iron Dutch oven into the hot oven at least 30 minutes before baking the bread, Remove the Dutch oven from the oven, being very careful not to burn yourself. Move the bread from the bowl and place seam side up in the Dutch oven. Don't worry about extra flour or cornmeal on the bread, it will give the finished loaf rustic look.

Bake at 450 degrees F. for 30 minutes. Remove lid from the Dutch oven and cook for 15 - 25 minutes and the crust is browned. Cool on a wire rack.

The stiff dough before rising.

The dough after first rising.

Formed into ball for second rising.

Second rising.Success!

Cooking with Cast Iron

Last week I was asked to teach a technique class at Williams-Sonoma in Peachtree City. I have been working there during the holidays and was delighted to have the opportunity to share my love for cooking with the customers. My topic was "Cooking with Cast Iron". Cast iron is one of my favorite types of cookware. I have a wonderful collection of seasoned cast iron, thanks to our grandmothers and mothers, and several Le Creuset pots, so it was an subject of great interest.

Being a Southern cook, I use my cast iron for cornbread, stews, soups and roast beef. The goal of the class is to "make the most of your cast iron pieces with delightful yet simple recipes." And that I did!

The feature recipe was 40-Clove Garlic Chicken made using a Williams-Sonoma starter sauce. This is so simple and delicious. With a jar of the starter sauce and 1 chicken, you can create a tasty meal with very little effort. I served the chicken over rice to soak up the delicious sauce.

When cooking with cast iron, the main thing to remember is to avoid the temptation of cooking with too high a heat. Cast iron is an excellent conductor of heat and if you aren't careful, you will get the pan too hot and food will stick. When browning meat, heat the pan before adding the oil and meat. This will prevent the meat from sticking. Since cast iron is an excellent conductor, the heat is retained and for a long time even after removing from the heat source. This is great for keeping your food hot while serving but not so great when you have overheated your pan. So moderation is the key.

Cioppino

Cioppino is a wonderful seafood stew native to the docks of San Francisco. As the story goes, Italian immigrant fisherman coming home from a day of fishing would all "chip in" a small portion of their catch for a seafood stew made on the docks. The broken English of the Italians soon became "chip in o" and thus the name of this stew. If you search the Internet, you will find lots of recipes for Cioppino.

Or you can stop by Williams-Sonoma and buy a jar of the Cioppino Soup Base. Just add your seafood and you will have a meal in minutes. My rendition included a pound of shrimp, a pound of mussels and a couple of tilapia filets. Serve with crusty garlic bread and you have a delicious, quick meal.