Nothing on the mother earth is AMAZING than fresh homemade bread and soup.
Ok! I have some news to share.
News#1: My first article with food 52 was published. Here is the link in case you’ve missed it.
When I texted the news to my ex food editor Sheryl Julian, she texted me back by saying, “Poor editing”. While I agree that editing is very much important, sometimes, too much editing kills the essence and flavor of the food. It’s food for Christ sake, not an essay competition. Creativity gets killed no matter what when you over-do something. It does not matter if it’s photography or a recipe.
I have seen many people over critique my pictures in forums and my Facebook wall. This year, I have decided to take everything with a grain of salt, which means if I agree to something they say, I will listen – otherwise I will just ignore them and move on.
News #2: I sold my dining table as I have purchased a mahogany antique table with marble top.
News #3: My darling husband has finished the home renovation work so he can focus on his work peacefully. I can’t wait to show you guys my new den.
[clickToTweet tweet=”Learn this simple #noknead #artisan #bread with me: http://bit.ly/1QjLnTF @KingArthurFlour ” quote=”It all starts with one bread” theme=”style4″]
News #4: Last weekend, we came back home to a filthy smell. First we thought some animal might have died inside the wall. However, I imagined a dead body. When the technician came to inspect, he found that water is leaking from our heating and cooling machine (I was quite depressed to not find a dead body) and it is causing the smell. Long story short, we have to replace that unit, which is not super cheap.
News #5: I gave my beloved Corolla to the body shop so we can sell it soon. We live in downtown and it’s IMPOSSIBLE to drive inside the city with a corolla. It drinks a tank of gas in a week. So, I decided to get a hybrid car for myself.
News #6: My husband’s bike got stolen. Now we have to get him a new bike. Bummer.
News #7: We have applied for my Schengen visa me and all the bookings and reservations are done for Spain. Wohoo!!! Andalucía, here I come.
With ups and lows, it has been one hell of a week, so I was looking forward to the long weekend, as I could bake something to soothe my soul. I am praying to God to make my life a bit less dramatic. We are facing challenges every single day; we are running around like headless chickens.
If it were last year, I would have planned a trip to somewhere. However, this year, as we are already doing two major trips – Spain and India (not decided yet) we are limiting our small trips. So, during all long weekends, I am planning to do a bake-a-thon or cook-a-thon.
In this 3 day long freezing cold weekend, I thought of trying my hand at homemade bread baking.
[clickToTweet tweet=”Learn this simple #noknead #artisan #bread with me: http://bit.ly/1QjLnTF @KingArthurFlour ” quote=”All you need is 5 minutes on hand and 4 ingredients to prepare this fluffy bread.” theme=”style4″]
With Deborah’s enormous help and King Arthur flour’s super easy recipe, I baked four perfect babies (ok, breads). They are fluffy and flavorful. Let me remind you folks, this is just the beginning and I am going to bake homemade bread more often. So, if this post is annoying to you, you better un-friend me or stop visiting my blog.
These bread pieces are so perfect with butter or herb infused olive oil; however, I have prepared Mushroom Soup with roasted onion. You can add cream for a richer flavor, which I have omitted.
Recipe for No Knead Homemade Bread
Makes 4 loaves
Recipe is copied from King Arthur Flour’s NO-KNEAD CRUSTY WHITE BREAD
3 cups lukewarm water(105-115F temperature)
2 pounds all-purpose flour
1 tablespoon salt
2 packet Fleischmann’s instant yeast
- Use lukewarm water. In case you’re in doubt you can use the thermometer.
- Combine all of the ingredients in a large mixing bowl. Mix everything together until it forms a sticky rough dough. Cover with a cling wrap and let it rest on counter for 2 hours. After 2 hours refrigerate it for at least 2 hours to at most 7 days.
- When you’re ready to bake, sprinkle some four and pull ¼ of the the dough. Shape it unto a ball or log. No need to panick over the shape and appearance – it’s rustic.
- Place the loaf on a piece of parchment or a parchment lined baking sheet. Sprinkle some flour on the top.
- Let this loaf sit in room temperatue for about 60 to 90 minutes (depending on your room temperature). I let it rest for 90 minutes.
- Meanwhile, preheat the oven to 450F. Position the baking stone on a middle rack before turning it on. {I have used a oven temperature as my oven is not always perfect. So I let the oven run until the oven thermometer read 450F}
- When it’s ready on the lowest over rack, place a cast iron pan. Add 1 cup hot water. {Be careful and don’t drop any water on the over glass. I heard incidents of oven accident, so before putting water, I have covered the oven glass with a towel}
- When you’re ready to insert the bread into the oven, take a sharp knife and slash the bread and cut about ½ inch deep/
- Place the bread in the oven on the baking stone. If you’re using pan, just place the pan on the middle rack. Close the oven door and bake for 25 to 35 minutes, or until it’s deep and golden brown.
- Remove the bread from the oven and let it cool on a rack. Don’t be tempted to cut right away. The bread cooks while it cools downs.
Recipe for Mushroom soup with Roasted Onion
Serves 4
Recipe is adapted from LATime’s Creamy mushroom and roasted onion soup
2 onions, 1 left whole and 1 finely chopped
1 teaspoon + 1 tablespoon olive oil,
Salt and black pepper to taste
2 carrots, peeled and chopped
3 cloves garlic, minced
1 pound cremini mushroom, washed and quartered,
1 cup white wine
1 tablespoon fresh thyme
3 or more cups of vegetable stock or water
¼ cup Parmesan cheese, grated
- Set the oven at 400 degrees. Rub 1-teaspoon oil and a generous amount of salt over the onion. Wrap it in aluminum foil. Place it on a baking dish and bake for 1 hour. Remove and cool.
- In a non-stick saucepan, over medium heat , heat 1 tablespoon oil. Add onion pieces and garlic. Cook it for 3 to 4 minutes, or until onions are opaque. Add carrot pieces and mushroom and cook it for 5 minutes stirring frequently.
- Add wine, fresh thyme and cook it for 5 to 6 minute or until vegetables start to soften. Add water/stock and continue to simmer for about 10 minutes.
- Take it aside. Puree the soup in batches. Return the soup to the pot in low heat.
- Chop the roasted onion into small pieces. Stir the soup with onion. Serve warm with grated parmesan on top.
[social_warfare]
What to say…..its a pleasure to be at your space…love your photographs and this time the simplicity of the bread took my vote..Thanks for sharing….
Lovely Share!! Will try it soon.
Lovely photos! Can’t wait to see your home pics!
When it comes to baking I love to bake breads more than cakes.. And to work on a nice crusty artistic bread is sucha delight.
This is such a beautiful bread. And love all your clicks. Would definitely give this recipe a try…
I am so proud of you, glad to hear all the news, and in awe of your photography!
Thank you, everyone!
First of all, the texture of the bread is so good. Sonshine & I love crusty breads. It was nice to read about the things that are happening in your life. Good or bad, they add something to otherwise mundane existence. :). Enjoy your trip to Spain and looking forward to awesome photographs.
Bike gone oh thats so sad but new car, Spain trip, Food 52, Den, prop yayy!
U are a dedicated blogger… bread n soup..both look soo yummy.
Beautiful photography, rather than cakes my love is for baking breads, healthier tastier and guilt free
Love the look of both the bread and the soup. Crusty thick slices of bread + warm, comforting soup = pure comfort food
This looks delicious, love the stories and the pictures. You are going to love Spain!
Yummy! I am definitely pinning this one! I love baking bread!