Archives for Breads category

No Knead Bread

• 3 cups all-purpose or bread flour, more for dusting009
• ¼ teaspoon instant yeast
• 1 ¼ teaspoons salt
• Cornmeal or wheat bran as needed

1 In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2 Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3 Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.



7 C flour
4 Tbs. butter
2 tsp. salt
¼ C warm water
1 Tbs. yeast
1 Tbs. sugar
2 C cold water

Mix 1/4 C warm water, yeast and sugar and let stand for five minutes.   Mix the flour, butter, and salt for about 1 minute. While the Mixer is running (5 on the Kitchenaid) slowly add the 2 C of cold water. You may have to add or subtract water due to how the weather is outside.  Let rise for about one hour.

Favorite USE:

Grill Pizza

Get the grill as hot as you can. (400 to 500) Roll one of the portions of the dough to about 1/8th to no more than 1/4 inch thick.  Place the pizza on the grill on the first side for 1 minute, then the second side for 1.5 to 2 minutes or until you get some good black bubbles. The second side is the top of the pizza.   Let the pizzas cool on a rack until totally cooled.  Freeze in ziploc bags.  With the above recipe you will get 8 medium pizzas.

Pull from the freezer and top with your favorite toppings and bake in a 450 degree preheated oven for about 10 to 15 minutes.  Remember less is better when it comes to pizza.  I think I use less than 3 tables spoons of sauce, only about 1/4 cup to no more than ½ cup of cheese and  two ounces of sliced pepperoni that I then slice into quarters.

WFT member 57

Raincoast Crisps

Raincoast Crisps

*   Nonstick cooking spray
* Mini loaf pans (or regular size if you do not have them.)
* 2 cups flour
* 1 teaspoon salt
* 2 teaspoons baking soda
* 2 cups buttermilk
* 1/4 cup honey
* 1/4 cup brown sugar
* 3/4 cup raisins
* 1/2 cup chopped pecans
* 1/2 cup pumpkin seeds (roasted)
* 1/4 cup flax seeds (ground is fine)
* 1/4 cup sesame seeds
* 1 tablespoon chopped rosemary


Preheat oven to 350 Degrees F. Spray the loaf pans with nonstick cooking spray.

Put the flour, baking soda and salt in a mixing bowl. Stir and add the honey, brown sugar and buttermilk. Stir until mixed. Add the raisins, pecans, pumpkin seeds, flax seeds, sesame seeds and rosemary . Stir until mixed. Pour the batter into mini loaf pans. (You can use regular size pans if you do not have the mini pans, but your crackers will be larger.)


Bake for 45 minutes. Cool completely. Slice the loaves as thinly as possible. Place the slices on a cooking sheet. Bake at 300 degrees F for 10 minutes per side.

WFT Member 20



1 C corn meal
1 C flour
4 tsp. baking powder
¼ C sugar
1 tsp. salt
2 eggs
1 C milk
¼ C melted margarine
Combine dry ingredients. Beat eggs and add milk and margarine. Add to dry ingredients and stir until moist. Grease pan and pour into and bake at 425° for 20 – 25 minutes
WFT Member 21

Bacon Pepper Bread

Bacon Pepper Bread


5 C Flour
2 C Whole wheat flour
4 T Butter
2 t salt
3 t Black pepper

1 # Thick Bacon, Cooked and chopped into bits

1 T Yeast
1 T Sugar
½ C Warm water

2 C Cold water


In a Kitchen Aid Mixer with a dough hook running at low speed combine flour, butter, salt and pepper.  Stir in the bacon bits.  After proofing the yeast in the warm water and sugar stir into the flour mixture.  Slowly add the 2 Cups of cold water.  Once the all the water is added,  run the mixer at medium speed for about 4 minutes or until the dough has gone to a ball for at least 3 minutes.  Remove the bowl from the mixer and cover the bowl with plastic.  Let the dough rise for about 1 to 1½ hours or until the dough reaches the plastic.  Remove the dough and need.  Then cut into 4 loafs.  Brush the loafs with melted bacon fat and let rise for about ½ hour.  While the dough is rising set the oven at 450^ for ½ hour.  Reduce the oven to 375^ and bake the loafs on the middle rack for 1 hour.  Try to let the loafs cool before you eat them all in one sitting.

This bread freezes well.  Put each loaf into a paper bag.  Then double plastic bag each loaf.

Reheating from freezer:

Brush the loaf with water and heat in a 350^ oven for 35 to 40 minutes.  Serve warm.

WFT Member 57