Three to four feet of snow in a week? That's enough to drive this girl crazy. Thank goodness I was able to get to the grocery store before the masses ran over me in the hopes of buying 100-packs of toilet paper. We cook A LOT while snowed in and the gym will certainly be seeing me after I can finally dig myself out of this mess.
The good news? Work is closed due to this non-stop blizzard! Let's make a toast to snow days! How about a mimosa with fresh-squeezed blood orange juice?
We also attempted to create some bread from Jim Lahey's book, "My Bread". This book was a present to my mom from some wonderful friends and foodies in New Jersey. Many thanks for a great snowed-in recipe! You can find a version of the recipe on the Sullivan Street Bakery's site, Lahey's shop in NYC.
Lahey's technique involves no kneading, but an incredible amount of time. You will also need a Le Crueset or Lodge Pot. I would recommend the Lodge pot, since you do not need to remove any hardware before placing it in the oven. Le Crueset's black handle is known to melt past 350 degrees or so, but just use a knife to remove the screw and replace with aluminum foil.
I did miss the kneading process, but this technique is a little less messy and uses less space - which is perfect for the small counter space in my apartment.
After almost 20 hours of proofing...
and 30 minutes of baking...
we were rewarded with chewy, crunchy, beautiful bread. It has an amazing texture and was actually "singing" when we took it out of the oven. The Lord blessed this bread and we celebrated with a stick of butter.
"Hallelujah!"
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