KA Harvest Bread

No knead bread for cast iron dutch oven.

INGREDIENTS

3 1/4 cups King Arthur Unbleached All-Purpose Flour
1 cup King Arthur 100% Whole Wheat Flour
1.5 teaspoons salt
1 teaspoon instant yeast
2 cups cool water
3/4 cup dried cranberries
1/2 cup golden raisins
1 cup coarsely chopped pecans or walnuts

Optional:
1 1/2 c water
1 shot whiskey (or amaretto or rum or orange juice)

DIRECTIONS

  1. Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to mix and form a sticky dough.
  2. Work the dough just enough to incorporate all the flour.
  3. [RISE1: 24 hours in covered mixing bowl] Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it’ll become bubbly and rise quite a bit, so use a large bowl.
  4. Soak raisins and cranberries in 1.5 c water and 1 shot of whiskey. (optional)
  5. Roast walnuts on stove until lightly toasted. (optional)
  6. [THE NEXT DAY] Drain the whiskey from the raisins and cranberries. Add to dough. Roughly chop the walnuts. Add to dough.
  7. Then turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14″ to 15″ long lidded stoneware baker; 9″ x 12″ oval deep casserole dish with cover; or 9″ to 10″ round lidded baking crock. Place the dough in the lightly greased pan, smooth side up.
  8. [RISE: 2 hours in covered lightly greased mixing bowl] Cover and let rise at room temperature for about 2 hours, until it’s become puffy. It should rise noticeably, but it’s not a real high-riser.
  9. Using a sharp knife or lame, slash the bread in a crosshatch pattern.
  10. Place the lid on the dutch oven, and set the oven temperature to 450°F. Let the dutch oven warm while the oven is preheating.
  11. Take hot dutch oven out of oven, lightly spray with cooking spray (it will smoke), and sprinkle with a little cornmeal. Then put slashed dough into the dutch oven, COVER AND BAKE for 45 to 50 minutes.  THEN REMOVE THE LID and bake  for another 5 to 15 minutes, until it’s deep brown in color, and an instant-read thermometer inserted into the center registers about 205°F.
  12. Remove the bread from the oven, turn out onto a rack, and cool before slicing.
  13. Enjoy!
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Carrabbas’ Blackberry Sangria

This is the recipe from the restaurant Carrabbas.

INGREDIENTS:

Drink:

1 1⁄2 liters bisanzio italian wine or 1 1⁄2 liters any other sweet red italian wine [Sutter Home sweet red wine, San Antonio Cardinale sweet red wine, Lambrusco wine, etc.)
14 ounces cranberry juice (not cranberry cocktail)
14 ounces monin blackberry syrup (you can buy this on Amazon)
6 ounces tuaca italian liqueur
2 oz Sprite
blackberry

Garnish:

lemon slice
orange slice

DIRECTIONS:

Mix all liquid ingredients together and add blackberries. Refrigerate and let sit for a few hours. Serve over ice. When ready to serve, add a slice of lemon and orange.

Cranberry Pie

1 quart cranberries

2.5 c water

2 c sugar

Directions:

Line a deep pie place with crust.

Put cranberries on the stovve, with water. Cook until tender. Rub through a colander.

Put in two scant cups of sugar, boil for 15 min.

When cool, pour this into the plate, lay narrow strips of pie crust from the center to the outer edge, and bake in a hot oven.