Rachel's Recipes

Archive for the ‘Bread’ Category

The title is a bit misleading since you’ll still need at least two hours for the dough to rise, but I thought that was a small price to pay for a dough that came together in a snap. I used my stand mixer with the dough hook attachment, but you could also use a wooden spoon. The original recipe makes four one pound loaves of bread, but it was easy to cut in half and get two individual pizza (with half left to take for lunch).

2 3/4 cups lukewarm water
1 1/2 tablespoon granulated yeast (2 packets)
1 1/2 tablespoons Kosher salt
1 tablespoon sugar
1/4 cup extra virgin olive oil
6 1/2 cups unbleached all-purpose flour

Mix the yeast, salt, sugar, and olive oil with the water. Mix in the flour without kneading.

Transfer dough to large (five quart) bowl or lidded food container (I just used the bowl I had mixed it in). Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.

The dough can be used immediately after the initial rise or refrigerated in a lidded (not airtight) container for 12 days. It is easier to work with when cold.

Source: Artisan Bread in Five Minutes a Day


These biscuits were quite tasty and only took a few minutes to put together.

2 cups all-purpose flour
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup whole milk (I used 1/2 cup half and half and 1/2 cup skim milk)

Preheat oven to 400 degrees.

In a food processor, combine the flour, butter, baking powder, and salt; pulse until pea-size clumps form. Add the milk and pulse just until moistened.

Drop six to eight large mounds of the dough onto a baking sheet. Bake until golden, 15 to 20 minutes

Source: Real Simple


This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.