My husband suggested that I try making regular kneaded bread with the Kitchenaid the other day, since I hadn’t gotten around to it yet. So I did.
I’m not going to lie–it was a bit of a chore, to be honest. I like the no-knead bread for a variety of reasons: short ingredient list, simple prep, few dishes, and reasonably low calorie count. The kneaded variety had a host of ingredients, steps, and messy dishes. I’ll probably do it again, perhaps if I wanted to make pumpkin or cinnamon bread, for example, but for regular day to day bread, I’m definitely sticking with no-knead. My husband agreed, asserting that he prefers the artisan style of the no-knead bread.
That said, here’s the evidence. It went well, all things considered:
I mentioned before that I started attempting no-knead bread, and I’m now a few successful loaves in. I’m also two unsuccessful loaves in, but that was mostly because I didn’t make the bread in time and overaged the dough. I used Jim Lahey’s recipe, adapted for NYTimes by Mark Bittman.
Here’s what the dough looks like:
I also made in the shape of a sandwich loaf thanks to this hack from The Kitchn. So it looks like this:
And then finally turns into this:
All in all, it’s going pretty well–the bread’s a really nice, chewy consistency that I can use for sandwiches or with just some butter for a snack. I think the next plan is baguettes!
I’m taking a stab at my first homemade loaf of “real” bread, as my husband noted. In his defense, I can pretty much make banana bread in my sleep these days, so “real” bread is a little different and a little harder. I’m not used to working with yeast, so this will be a bit of an adventure for me. I’m taking pictures, so those will get posted as soon as I can get them off my camera.
Wish me luck! I guess busting out the Kitchenaid was inspirational after all!
Filed under Baking, Cooking