The beauty of this blend is it not only creates an authentic boule (the traditional name for French bread shaped in a ball), but it also needs no electric mixer. Simply stir together, cover, and set aside to rise. Mixture can be punched down several times and left covered in a warm place for a couple of days or more. Or cover and refrigerate until ready to rise in a warm place. It’s foolproof!
Mix it up a little. With the increased grain varietals out there, substitute with a little einkhorn or farro flour. Start with 1/2 to 3/4 cup (125 to 180 mL). It’s all about adjusting your expectations from what you are most familiar with.
Store bread at room temperature in paper bag overwrapped in plastic for a couple of days. Or, for longer storage, freeze for up to a month. Remove from freezer and thaw before serving. Crisp up in 350 F (180 C) oven.
In large bowl, combine flour, herbs or Parmesan (if using), sugar, salt, and yeast. Stir to blend. Slowly stir in water until blended. Mixture will be very sticky. Generously coat large bowl with oil, such as olive or coconut, and transfer dough to greased bowl. Seal tightly with greased plastic wrap. Set aside in warm place to rest for 10 hours or overnight, until itu2019s tripled in bulk. If in a time crunch, dough can be punched down several times and refrigerated. Bring to room temperature before continuing.
Lightly dust counter with extra flour. With wooden spoon, stir dough, then turn out onto floured surface. Gently form into a ball. Dough will be quite loose and shaggy. Very generously dust fine-weave dish towel or large piece of pastry linen with flour. Transfer dough into centre and gently fold fabric to encase dough. Set aside to slightly rise for 1 1/2 hours.
An hour before ready to bake, preheat oven to 425 F (220 C). Place Dutch oven or cast iron pan without lid in oven to preheat for at least 40 minutes before bread is ready to be baked.
When dough has risen, unfold from fabric. You may need to use a silicone scraper to peel from fabric. Scatter cornmeal into preheated Dutch oven and gently roll dough from fabric into very hot pan. Lightly dust top of dough with flour and cover with lid from Dutch oven or cast iron pan to tightly seal.
Bake bread in covered dish for 30 minutes. Remove lid and bake for 15 to 20 more minutes, until crust is nice and golden and bread sounds hollow when tapped. Remove pan from oven and immediately transfer bread to wire rack to cool.
Serve cut into thick slices with slices of grilled chicken, flavoured mayonnaise, and crisp lettuce. Alternatively, cut into chunks and serve for dipping into a cozy winter soup. Delicious toasted.
This recipe is part of the New Breads collection.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.
Early summer potatoes, cooked and grilled, are just the ticket for this fabulous salad. Coupled with lentils, they’re a delicious add-on to any meal plan. This recipe offers an added bonus: it can be made in stages, so you’re not cooking all afternoon. Best beer? You can’t go wrong serving this dreamy salad with a simple and uncomplicated pale ale. Variety is the spice of potato-salad life Potato salad lends itself to any number of variations, and this recipe doesn’t disappoint. Try swapping out microgreens for baby spinach leaves. Another interesting slant: crisp up (optional) prosciutto on the grill before breaking into bite-sized pieces and scattering over the salad.