Saturday, March 2, 2013
Old World Bread
So every now and then I would stop at antique shops for a look but it turned out to be something that was not an easy find as I had thought it would be. And so months go by with the recipe and technique untried.
My son knew I was looking and so one day, a little before my birthday, he and his lady friend, went looking in antique places near her home but to no avail. Back to her Grandmother's house for a meal and they mention the search. Her mother says, "I think there is one in the basement that hasn't been used in 30 years".
And so I was gifted with this perfect kettle. A little wire brushing and seasoning and the show is on. This is a "no knead, slow rise" method using just a 1/4 t. of yeast. I'm pleased with the result. A good crust. I substituted 1/2 c. of whole wheat flour. With this size pan I think I will double the recipe next time as this smallish loaf will be gone in no time.
The recipe I was given: http://www.sullivanstreetbakery.com/recipe/baking-perfect-loaf-bread-home