Newspaper Page Text
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♦ WEDNESDAY, OCTOBER 17, 2007
No-knead bread - a new
way for bread bakers
Special to the Journal
With cool weather coming,
bread baking has a renewed
appeal, and your family will
love you for it.
This recipe for a 1-1/2
pound loaf originated in
New York City’s Sullivan
Street Bakery, which posted
it on the internet.
Bread bakers will note
that it has three differenc
es from most breads: no
kneading, a longer rising
time, and cooking in a cov
ered pot.
According to cooks at
Fleischmann’s yeast,
“Extended fermentation
creates a tangier bread,
like a mild sourdough. It is
baked in a covered (and pre
heated) pot to trap steam
and has a hard and crackly
artisan crust.”
Cooks from centuries past
knew that a little yeast will
go a long way if you have
the patience to wait. This
one requires two hours of
rising, so plan is for a lei
surely day.
3 cups all-purpose or
bread flour, more for dust
ing
1/4 teaspoon
Fleischmann’s rapid rise
yeast
1-1/4 teaspoons salt
cornmeal or wheat bran
as needed
In a large bowl combine
flour, yeast and salt. Add 1-
5/8 cups water, and stir until
blended; dough will be
shaggy and sticky. Cover
bowl with plastic wrap.
Special to the Journal
Olive Tapenade.
Cream pies are an American classic
A merica loves pies
and no only apple
JLJtpie. Pies are so easy
to make since we have so
many prepared piecrusts
that are quite good.
I am going to share with
the readers this week some
“pie information” from my
1954 college home econom
ics book. I love cream pies,
especially a coconut cream
and chocolate one like
mamma used to make.
By using this standard
cream pie filing we can enjoy
making pies more often.
Enjoy pie for dessert this
week.
Lemon filling
1 1/2 cup hot water
6 tablespoons cornstarch
1/8 teaspoon salt
3/4 cup sugar
1 1/2 tablespoons butter
6 tablespoons lemon juice
Grated rind of one lemon
2 egg yolks
Blend cornstarch, sugar
and salt in top of double boil
er. Add water slowly, stirring
until completely blended.
Heat to boiling directly over
flame, stirring constantly.
Place over hot water and
cook for 15 minutes. Sir fre
quently. Keep covered dur
ing cooking. Pour slowly into
beaten egg yolks and mist
well. Return mixture to dou
ble boiler and cook, stirring,
three minutes. Add butter,
lemon juice and lemon rind.
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Special to the Journal
Serve your family or guests this artisan bread with an olive tapenade.
Let dough rest at least 12
hours, preferably about 18,
at warm room temperature,
about 70 degrees.
Dough is ready when its
surface is dotted with bub
bles. Lightly flour a work
surface and place dough
on it; sprinkle it with a
little more flour and fold it
over on itself once or twice.
Cool
Pour
into a
baked
pie shell.
Cover
with
meringue
and bake
for eight
minutes
at 400
f T
Jean Rea
Cooking with
Jean
degrees.
Meringue
2 egg whites
1/4 teaspoon salt
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\ 10% OFF With This A<r{
I For NON Member Rentals I
Good For October, November & December.
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Cover loosely with plastic
wrap and let rest about 15
minutes. Using just enough
flour to keep dough from
sticking to work surface or
to your fingers, gently and
quickly shape dough into
a ball.
Generously coat a cot
ton towel (not terry cloth)
with flour, wheat bran or
commeal; put dough seam
side down on towel and
dust with more flour, bran
or commeal. Cover with
another cotton towel and
let rise for about 2 hours.
When it is ready, dough will
be more than double in size
and will not readily spring
back when poked with a
finger.
At least a half-hour before
dough is ready, heat oven
to 450 degrees. Put a 6- to
8-quart heavy covered pot
(cast iron, enamel, Pyrex or
ceramic) in oven as it heats.
When dough is ready, care
fully remove pot from oven.
Slide your hand under towel
and turn dough over into
pot, seam side up; it may
look like a mess, but that
is okay.
Shake pan once or twice
if dough is unevenly distrib
4 tablespoons sugar
1/4 teaspoon vanilla
extract
Beat eggs to a foam. Add
salt and 1/4 of the sugar.
Beat thoroughly. Add vanil
la.
Continue adding sugar, one
tablespoon at a time, beat
ing thoroughly after each
addition. Beat to a stiff foam
until the mixture stands in
peaks.
Spread quickly and
lightly on the pie. Bake
at 400 degrees for eight
minutes.
CcA/aJudckee I
gCPaJc •
521 F. Satterfield Road
P.O. Box 74
Perry, Georgia 31069
(478) 224-4443
FOOD
uted; it will straighten out
as it bakes. Cover with lid
and bake 30 minutes, then
remove lid and bake anoth
er 15 to 30 minutes, until
loaf is beautifully browned.
Cool on a rack.
Serve with olive tap
enade.
Olive Tapenade
About One Cup
Tapenade is a rich olive
spread popular in the
Mediterranean
2 pitted Kalamata olives,
coarsely chopped
1 tablespoon rinsed,
drained, and chopped
capers
1 teaspoon fresh lemon
juice
2 teaspoons olive oil
1/2 teaspoon anchovy
paste (optional)
Fresh cracked black pep
per
Directions
Combine Kalamata olives,
capers, lemon juice, olive
oil, anchovy paste, and pep
per. Mix well. Refrigerate
and use within two weeks.
Use as a spread for sand
wiches like panini and muf
faletta or as a condiment.
Bash; Cream Pie
2/3 cup sugar
6 tablespoons flour
1/2 cup cold milk
1 1/2 cup scalded milk
2 egg yolks
1/4 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla
Nine inch baked pie shell
Scald 1 2/2 cup milk over
boiling water (or in micro
wave). Mix sugar and flour.
Add cold milk and blend
thoroughly.
See REA, page jB
%
903 Carroll Street Perry, Georgia Mon.-Sat. 10-5
Let us decorate your Lome for CHRISTMAS, front doors to full home
decorating, simple or elegant.
Time is of the essence; call today to reserve your appointment.
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Journal/Charlotte Perkins
Grill chef Kent Williams flips a steak.
nMff'
Journal/Charlotte Perkins
Jimmy Townsend enjoys a hot dog.
LETA’S
From page iB
The mood changes a bit,
the lights go down, and there
are candles. That’s when you
can toy the Shrimp Diablo,
the Chicken Alfredo or the
Houston Strip, or any of a
host of classic restaurant
dishes. (We particularly rec
ommend Leta’s Prime Rib).
Dinners range from around
sll to a top price of $27.95
for the surf and turf. There’s
a wine list too.
Desserts include Tiramisu,
Jimmy’s Cheesecake with
Strawberries, Key Lime Pie,
Cannoli Crema, Spumoni
or Vanilla Bean Ice Cream,
Carrot Cake and what is pos
sibly the best rice pudding
ever created - a rich concoc
w :
/v Indian River Fruit
Old Fashioned Grits - unbolted
water ground meal from
Davis Grist Mill, Tifton, GA
Peas, Corn, Sweet Potatoes,
Okra, Tomatoes, Onions
a\ERNES PRODUCE
Perry Farmer's Market
Saturday Bam-12noon .
2007
I interiors
HOUSTON HOME JOURNAL
tion served in a wine glass
with whipped cream and a
maraschino cherry.
This is NOT your grand
ma’s rice pudding. It would
be worth the trip just to get
that one dessert and the
excellent coffee served in a
clear glass mug. Final ver
dict: Go. Enjoy.
This is a good place.
PANSIES
FOR SALE
Landscapers & Hume Gardeners
Majestic Giants & Other Varieties
Lewis Farms Nursery
830 Hwy. 26
Elko, GA
Call Tim Lewis at
(478) 954-1507
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