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2B ♦ 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. . JP? v#■ v iiL LaWjfc- . ... W SHb .-• If Jt& k: ,-P I ‘ ‘ V „ iv :f ' s ’ Hha *■ - * * %b»L ' c . * * * : '. ;■ .> 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 ? mmm wmmwm \ 10% OFF With This A<r{ I For NON Member Rentals I Good For October, November & December. [ <%u c.J/ 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. We Will do your shopping too! We will gift Wrap and deliver to your local door. Let CARLTON INTERIORS he In you to celebrate the Christmas Season. Call 987-4511 with your list. CHRISTMAS OPEN HOUSE Thursday • October 18 th spm-Bpm Bring your cKeclcboolc and pLan to enjoy some unexpected savings TKursday ONLY! .54107 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 54.>('3 154824 | 5483 1