Tuesday, July 30, 2013

Artisan Bread in 5 Minutes a Day


Baking bread is often thought of as a time-consuming exercise, best tackled after one is retired.  Not so with this technique.  You can mix together enough for 4 loaves of bread on the weekend, store the dough in your fridge and bake the loaves through the week.

The recipe suggests making a single round loaf with a grapefruit-sized piece of dough.  That is a small loaf, but cut into six wedges, is enough to serve our family of five as a side with dinner.  You could take a slightly larger piece of dough and form a short baquette shape, as pictured above.  The beauty of baking small loaves is that there are no leftovers.  Bake a new loaf tomorrow!

There are many other delightful possibilites for using this dough--pizza crust, flatbread, rolls, sweet breads, buns.  For more variations check out the posts at http://www.artisanbreadinfive.com.

Monday, July 29, 2013

Apricot Oat Bars


These apricot oat bars are great additions to camp or school lunches.  I love the oaty taste and texture paired with apricots.  If you don't like apricots, you could use another kind of jam and fruit, like cherry or plum. When I make these, I usually freeze half the batch for later in the week.

Sunday, July 7, 2013

Gluten-free Crepes



These gluten-free crepes are easy to make and taste so good that no one needs to know that they are g-free.  Try them for dinner filled with ham and cheese and a dijon mustard sauce.  Have them for breakfast with a slather of butter and cinnamon sugar.  Or spread one with nutella for a snack.  For a simple dessert, you could serve these with butter, confectioners sugar and a small squeeze of lemon.

I like to make the full recipe and store the extra stacked crepes on a plate in the fridge.  Alternatively, the extra batter will keep refrigerated in a tupperware for a couple of days.