Okay, this is for all of you non-bread bakers. I understand your hesitation because that was me too, until I found this recipe. It is part of the no-knead trend in bread baking and it is a definite game changer. Not only is it easy, but it is delicious. Give it a try, you won’t be disappointed and I dare say, you’ll be quite pleased with yourself!

INGREDIENTS
16 oz. warm water
1/4 tsp. yeast
1 1/2 tsp. fine sea salt
1 1/2 Tbs. honey
3 1/2 cups all-purpose flour
1 cup oats, plus 3 Tbs. for garnish

DIRECTIONS
First pour the water into a large mixing bowl. Next, sprinkle the yeast (this prevents clumping) into the warm water. Then, add the salt and honey; stir to combine, because the honey will just sink to the bottom otherwise. Next, add the flour and then the oats. Using the handle end of a silicone spoon; you can use a wooden one as well, it just sticks more, stir to combine the ingredients. This will be a very sticky dough and seem hard to combine, just keep going until it feels like a dense, scraggy mass. Then, cover with a dampened dish towel and set aside to proof, for about two to three hours or until roughly, doubled in size. Ideally, you would proof it overnight, but you still will get a good rise with the 2-3 hours.

Once the dough has doubled, use the handle end of your spoon and mix the dough around. This will deflate it a bit and it should roll somewhat into a ball. (Sorry I don’t have a picture of this technique, but check out this video to see it in action.) Sprinkle 2-3 Tbs. of the oats on top and roll it around again. The goal here is to lightly coat the ball of dough with the oats, no hands need to touch the dough.

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Next, use an 8″ non-stick frying pan as your proofing bowl. It should be smaller than the dutch oven that you will cook the bread in. Spray the pan with non-stick spray to ensure nothing sticks. Turn the dough into the pan and let sit or proof, for 30-60 minutes. Meanwhile, place your oven rack in the bottom third of the oven, place your covered dutch oven into the oven and preheat to 450º. A dutch oven isn’t essential, but definitely preferred. Alternatively, you could use an oven-safe, covered baking dish, with varied results.

When the dough has finished proofing and the oven is properly preheated, remove the dutch oven. Next, remove the lid and flip the dough into your hot dutch oven, sprinkle the top with a few more oats (this is really just cosmetic). Then, bake in the oven for 30 minutes, with the cover on and another 3-10 minutes with the cover off.

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The timing of the final bake without the cover is to brown the crust to your liking and all ovens are different. I prefer a browner crust, so I usually do 5-6 minutes. Just make sure you watch those last few minutes carefully, because it does darken pretty quickly. Finally, remove from the oven and place the bread on a wire rack to cool, for about an hour…if you can wait that long! There actually is a legitimate reason for letting it cool a bit. If you cut into it too soon, you may find the inside a bit gummy. By letting it cool completely, or nearly so, you allow the inside to fully firm up.

NOTES
I adapted this from a recipe I found on youtube. I will attach the link below, it is well worth watching. He does a great job of explaining and demystifying the process.
Steve’s Honey Oatmeal video

Another tidbit, I often use a cup of whole wheat flour, instead of 100 percent all-purpose. So, the breakdown would be 1 cup whole wheat and 2 1/2 cups of the all-purpose. That’s just my preference, I feel it’s a bit healthier. Either way, it comes out irresistibly delicious.

I first made this on the recommendation from a close friend, quite some time ago. She shared how she prepared it and that the children actually REALLY liked it. Although it solved the age old issue of getting the little ones to eat their vegetables, it didn’t sound all that interesting, to me. However, once I made it, I was a convert. It was quite delicious and she was correct that the little ones would love it too. Over time, without the picky palates of little ones, I have added the fresh herbs and the kick of the red pepper.

This is a super fast, simple and tasty vegetable, that is also a very flexible “recipe”. It’s embarassing to even call it a recipe, because it is so basic and easy. Although it is a snap to make, the flavor does not disappoint. This can vary, depending on what you have in your frig and what you need to use up. You have some vegetables, herbs, cheese and you can’t or don’t want to go to the supermarket; pull them all out, be creative, and go with this basic formula.

INGREDIENTS
2 Tbs. butter
1 small summer squash
1 small zucchini squash
1 medium onion, sliced
pinch crushed red pepper
kosher salt & fresh ground pepper
grated parmesan, cheddar or mozzarella cheese
sprigs of fresh thyme, basil or mint, chopped

DIRECTIONS
First, place the butter in a large sauté pan or cast iron skillet, heat to medium high. Then, add the onion slices and cook until there is some translucency or light browning. Meanwhile, slice the squashes into thin rounds and add to the onions. Sprinkle with a bit of salt, pepper and crushed red pepper, to taste. Personally, I like a distinct kick, so I add a hefty pinch of the red pepper. Continue to sauté until tender but not too soft and make sure to leave them long enough to brown a bit. Finally, when nearly done cooking, sprinkle with the herbs, give a final toss to combine and top with the cheese of your choice or a combination of cheeses. Leave in the pan long enough for the cheese to melt (or place under the broiler to brown and bubble it) and then serve.

NOTES
One caveat regarding this being kid-friendly, they usually prefer the gooeyness of melted mozzarella, so try that one first.

Again, be creative, there is no right or wrong combination. Use what you have on hand. An onion and the herbs do add a tremendous amount of flavor. So, if you happen to have those, make sure to use them.