Monthly Archives: April 2020

Yeast – How to save yeast for another loaf

26 Sunday Apr 2020

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Covid Comfort FoodIf you’re finding yeast a hard commodity during this pandemic,  think of this technique of stretching your existing bread yeast to last and last.

Technique

  1. If you have started making bread (try my recipe for no kneed bread), allow the dough to rise the first time. Then before the second rise, take a good pinch (about a heaping tablespoon) and put it in a clean container with a top.
  2. Add 1/2 cup of flour and 1/2 cup of lukewarm water
  3. Mix very, very well and put it in the fridge with a lid on (can be stored for up to 2 weeks). Make sure there is no mold development otherwise you have to discard it.
  4. When you are ready to make another loaf add the mixture to the batter instead of adding dry yeast.
  5. Let it rise as usual and repeat procedure (1) as taking a pinch of bread dough and putting in a container with equal amounts of flour and water, then store in the fridge.

NOTE: If you find your bread does not rise as high as you’d like, you can give a little boost to the yeast, just add 1/8th to 1/4 tsp to your bread batter after you have added this starter.

Step 1: Dough that has risen overnight (first rise)
Step 2: Take out a walnut size (heaping tablespoon) and put it in 1/2 cup each of water and flour
Step 3: Mix all into a slurry (If not required put in the fridge)
Step 4: Add slurry to your new loaf and following your bread directions
Step 5: Enjoy your new loaf of bread (repeat procedure each time you make a new loaf by saving some risen dough in the fridge

No Kneed Dutch Oven Bread

07 Tuesday Apr 2020

Posted by in Baking, wrks4me - Recipes

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No kneed bread

WCovid Comfort Foode are all staying inside during these trying time. So what better way of passing time then to make some bread. Here is a simple way to making yourself and someone you love happy during this pandemic. MAKE BREAD.

Ingredients

  • 3 cups all purpose flour
  • 1/4 teaspoon yeast, active dry or instant (1 gm)
  • 1 teaspoon salt (6 gms)
  • 1 1/2 cups water not boiling (354 mL)
  • (about 2 Tablespoons extra flour for shaping)
  • Dutch Oven
  • wrks4me_terry_tested-11Parchment Paper

Directions

FIRST RISE

  1. Put all of the ingredients except for the Extra flour into a bowl
  2. Mix all together til well blended
  3. Put plastic wrap over top and put in a non drafty place for 8-12 hours

SECOND RISE

  1. After 8-12 hours the dough mixture should have risen and appears bubbly
  2. Dust your surface with flour and gently turn out dough mixture
  3. Dust the top of the mixture and fold dough over a few times. Shape into a ball and place into a parchment lined bowl. (You don’t have to use parchment, but it makes it easier to lift out)
  4. Cover bowl and let rise 35 minutes to 1 1/2 times its size depending on how dense you wish the bread. The longer it rises the more airy it will be.
  5. Preheat your oven to 425 degrees F. (I use 400, others use 450 depending on your oven)
  6. Put your dutch oven in the oven to get it piping hot (25-30 minutes)
  7. Once the dutch oven is hot, [Be careful to remove dutch oven (very hot)], place parchment with dough directly in the dutch oven, and cover.
  8. Bake for 30 minutes with cover on and then remove cover and continue to cook for 5-20 minutes or until golden brown and internal temperature reaches 190 degrees F.
  9. Be careful to remove dutch oven (very hot) and remove bread to let it cool for at least 15 minutes.

Adapted from original recipe

Original Video Instructions

Covid Comfort Soup

07 Tuesday Apr 2020

Posted by in Soups, wrks4me - Recipes

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Covid Comfort FoodDuring these trying times, I hope all is staying well and inside and if you must go out for groceries or to walk the dog around the block for the 10th today, you are observing physical (social) distancing. The other thing we can do is to use up what we have in the fridge so as not to waste and put an undue demand on our food distribution system.

Stay well by staying inside.

Covid Soup 3

Covid SoupIngredients:

  • 1/2 medium cabbage (diced)
  • 3 stalks of celery (diced)
  • 2 large carrots (diced)
  • 1 large onion (diced)
  • 3 medium potatoes (diced)
  • 1/2 cup pot or pearl barley (rice)
  • 1 can (pasta sauce)
  • 2 containers 900 ml each (4 cups) of broth (chicken, beef or vegetable)

(Use up your vegetables in the fridge you feel would make a great soup)

Directionswrks4me_terry_tested-11

  1. Put all the vegetables into a deep pot and saute lightly for 10 minutes
  2. Pour in the pasta sauce and your favorite broth.
  3. Bring to a boil
  4. Reduce and simmer for 2-3 hours until slightly tender
  5. Put in your barley or rice an hour before serving (if using pasta cook separately, then drop into your bowl when serving. Once soup has cooled down, put remaining pasta into the soup so as not to overcook it).

Instant Pot Cooking Option 2

  1. Put all vegetables into the Instant Pot and saute for 10 minutes
  2. Put broth and pasta sauce, barley or rice into the pot
  3. Put on lid and select soup option.
  4. (If using pasta cook separately, then drop into your bowl when serving. Once soup has cooled down, put remaining pasta into the soup so as not to overcook it).

Enjoy and keep safe