*(no, not bacon and socks, Ande)
I had a couple of recipes bookmarked that I wanted to try. Yesterday I mixed up the dough for this no-knead bread, then I tried a new brownie recipe. The brownie was very good. The icing however, was very, very sweet. I followed the recipe exactly. I baked it 35 minutes and put the icing on as soon as it was out of the oven. I added walnuts. No, I didn’t – I added pecans. Didn’t have any walnuts. I would make the brownie again, but next time I’d use a ganache instead of the icing recipe.
This recipe got me thinking about the difference in brownies made with cocoa vs those made with melted chocolate. I wonder if anyone’s done a comparative blog post or experiment on that. [eta: I found this interesting treatise on brownies but it doesn’t address the cocoa/chocolate conundrum. I’m on it and will report back after my research is complete.]
The bread was an interesting process. The deal with no-knead bread is that you mix it, let it rise a long time, turn it out and it rests a little more, then you bake it in a casserole or heavy dish. The recipe I used was here. She has some nice photos. I think it wasn’t warm enough in here because it took quite a bit longer than two hours for the second rise. I resorted to putting a lamp over it to speed it up. I think it should have risen higher than it did during cooking.
The “everything” spice made the dough smell wonderful all evening yesterday and today. Tasting the bread, I found the spice a bit heavy on the salt, though, so next time I’d cut that back a little. I had a little snack:
The idea is intriguing, but I think 1) my water amount was off; and 2) it was a little loose and sloppy even after the two hours’ resting time. Weirdly I had the tv on during the last bit of rising and the show “It’s Just Food” was doing bread and they whipped up a no-knead in no time using the same recipe. They said 1 2/3 c of water but their linked recipe is the same, 1 5/8 c of water (1.5 c plus 2 Tbs). [eta: 1 2/3 c = 1.66 c = 378.8 ml and 1 5/8 c = 1.62 c = 369.3 ml So is 9.5 ml enough to throw it off??] Also when they were manipulating the dough prior/after the 2 hour rest, it was a lot more elastic and less gloopy than mine. Regardless, the big fella gives it a big thumbs up, so I will try it again. I used bread flour. (Also note to self: baked 30 minutes with lid on, then only about 10 min with lid off.)
I managed to finish off the socks I’d been working on:
The blue ones are Regia “Patch Antik” colour #5758 (perfectly aged in the stash) and the red ones are Trekking XXL colour #122. They matched up pretty good (each pair, I mean – not all four together). I plan on donating these to our greyhound group’s fundraising picnic/auction in September. I’m interested how they will be received. If no one bids on them, we will. I had to grab them away from the big fella as he thought the blue ones were for him.
I just finished these this evening and haven’t anything else on the go. I was thinking of starting a shawl, and getting back to some mittens and maybe another Turn-a-Square hat. I’ll have to think about that tomorrow.