Happy Cook'n

If you haven't watched DVO newsletter author, Jeanne Wolfley, demonstrate making her SUPER EASY artisan bread, be sure to take a few minutes to do so soon. All she uses is 3 cups of flour, 1/4 tsp yeast (really), and about 1 1/2 tsp of salt. She adds some room temperature water, mixes with her hands (NO kneading, NO kidding!), and...well, you just have to see this.

This is one beautiful bread. And we were able to taste it here at the Cook'n test kitchen, and it's as yummy as it is pretty. This is the type of bread that is prefect for dipping in the herbed olive oils I talked about in Friday's blog. Isn't it great that some of life's best delights are so simple?

And speaking of a delight, here's another artisan bread recipe--not as easy as Jeanne's, but really good, nonetheless. See what you think of this:

DILLY CASSEROLE WHEAT BREAD
1 pkg yeast in 1/4 C water
1 C cottage cheese
1 Tbsp butter

Combine first 2 ingredients, heat to lukewarm and add butter.

1 Tbsp instant onion
2 tsp dill seed
2 Tbsp sugar
1/4 tsp soda
1 unbeaten egg
2 to 2 1/2 C sifted whole wheat flour
1 tsp salt

Mix all ingredients in mixer with 1 C flour. Beat well then add rest of flour (keep dough moist). Let raise 50 min. Punch down. Turn into well-greased 1 qt. casserole and let raise 50 min. Bake at 350 degrees for 40-50 min. Brush with butter.

Let me know if you try Jeanne's bread or this Dill recipe. And please share if you have a bread recipe you really like--we're all in this together, remember. And until next time, happy cook'n!