No-Knead Bread recipe

Robin called and asked for this recipe today, how did I forget to include it in that post???
So...if you were wanting it, here it is.

No-Knead Bread

adapted from Jim Lahey, Sullivan Street Bakery

Time: about 1 1/2 hours plus 14 to 20 hours rising time

3 cups all purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
cornmeal or wheat bran as needed

In a large bowl combine flour, yeast and salt. Add 1 1/2 cups water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70º.
Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle with a little more flour and fold it over on itself once or twice. 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 cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with your finger.
At least one half hour before dough is ready heat oven to 450º. Put a 6-8 quart heavy covered pot (cast iron, enamel, Pyrex, or ceramic) in oven as it heats. When dough is ready, carefully 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 OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Yield: one 1 1/2 pound loaf

A beautiful poem

Yesterday was ward conference in Dave's ward, so we both spoke in sacrament meeting. Our theme was 'Come Unto Christ' and we had a great week thinking, reading, and praying for inspiration about what we should say regarding the constant offer given to all of us to draw near to our Savior.
I love the story of the prodigal son, its tenderness and the hope it inspires. It is easy for me to identify with the son--his idea that what he wanted for himself was better than what his father wanted for him. No matter how far I have wandered, how much I have disappointed him, nor how many times I have needed his atoning sacrifice for my sin, our Savior has always welcomed me back as I have turned my heart and life back toward him. I have experienced the merciful forgiveness of the Savior, I know of his love and grace. He brings peace and satisfaction to my life that is unavailable from any other source.
I closed my remarks yesterday with this beautiful poetic rendition of that parable.

“To Any Who Have Watched for a Son’s Returning.” by Mary Lyman Henrie

He watched his son gather all the goods
that were his lot,
anxious to be gone from tending flocks,
the dullness of the fields.
He stood by the olive tree gate long
after the caravan disappeared
where the road climbs the hills
on the far side of the valley,
into infinity.
Through changing seasons he spent the light
in a great chair, facing the far country,
and that speck of road on the horizon.
Mocking friends: “He will not come.”
Whispering servants: “The old man
has lost his senses.”
A chiding son: “You should not have let him go.”
A grieving wife: “You need rest and sleep.”
She covered his drooping shoulders,
his callused knees, when east winds blew chill, until
that day . . .
A form familiar, even at infinity,
in shreds, alone, stumbling over pebbles.
“When he was a great way off,
His father saw him,
and had compassion, and ran,
and fell on his neck, and kissed him.”(Luke 15:20)
[Ensign,March 1983, p. 63]

a new bread recipe

I tried a new bread recipe for dinner tonight. We almost forgot to eat our stuffed shells ~ the salad and bread were so good. I used my camping dutch oven to bake it in; my total cooking time was about 40 minutes. I started it last night about 9 and it was perfectly done for dinner today at 6.
We especially like the texture, and the taste was more developed than that of a quicker loaf.

the shaped and rising loaf, about 18 hours into the process.

just out of the oven

Try it and let me know how you like it.

Dave and Liam

Two more birthdays in the family.
Dave and Liam, two of my favorite men.

Liam a few summers ago at the water park with us.

I love this picture of Liam, he is such a tease.
But I love his tender heart and desire to help others even more.


A favorite picture of Dave, he is such an outdoors guy.
I so appreciate the way he provides for his family.

Another one that shows what a great worker he is.
I am so happy that Liam and Dave are part of our family.
I love you both; Happy Birthday!