HOLY COW!!! Do you own our Magic Pot??? Whats your favorite recipe??!!! Our MAGIC POT (aka deep covered baker) has been magically changing the way YOU cook for your family. Why not own it for 60% off??? Lets ship some catalogs!!! Entire SET $50!!!! #putmagicintoyourmeals Heres a fabulous recipe: No Knead Bread Recipe 3 cups (15 oz.) unbleached all-purpose flour ¼ tsp. instant or rapid rise yeast (I use SAF yeast) 1 ½ tsp. table salt (I use Real Salt) 1 ½ cups water at room temperature Instructions: 1. Whisk flour, yeast, and salt together in a large batter bowl. If you are adding dry herbs or spices, add them at this time. 2. Add water. 3. Fold mixture, scraping up the lid wrap and let sit at room temperature for 8 to 18 hours. 4. Lay a sheet of parchment paper inside a Magic Pot and spray with nonstick cooking spray. 5. Transfer dough to lightly floured surface (the dough is sticky and I will spray my fingers with Pam before starting this) & knead a few times to remove the large bubbles from the dough (and hence the bread) and to give the bread a more uniform look. If you are adding nuts, dried fruit, cheese, chocolate or other bulky ingredients, fold them in now. 6. Shape dough into a ball by pulling edges into the middle. 7. Transfer dough, seam side down to Magic Pot and cover with lid. 8. Let rise until doubled in size, about 2 hours. If you are not going to bake it in 2 hours, you can put it in the fridge—but then you need to let it rise for about 3 hours on the counter before baking. 9. Heat oven to 450 degrees F. 10. Using a sharp knife or cooking shears, make a 6-inch wide slit along the top of the dough. This will give a nice appearance to the finished bread. 11. Pick up the dough by the parchment paper and lower into the pot (the parchment paper goes into the pot, too). 12. Cover pot. 13. Bake for 30 minutes, remove lid and continue to bake until loaf is deep brown, about 15 to 25 minutes longer. If the crust gets too dark, loosely place a sheet of aluminum foil over it. 14. Carefully remove bread from pot and transfer to a wire rack and cool to room temperature. Variations: (Be creative and try your own!) • ½ cup dried cranberries and ½ cup toasted pecans or walnuts • ½ cup toasted walnuts and ½ cup white or semisweet chocolate pieces • 1 ½ tsp-1 ½ Tbsp Pampered Chef’s All-Purpose Dill Mix and 1 ½ tsp-1 ½ Tbsp. dried onion • 1 ½ tsp-1 ½ Tbsp Pampered Chef’s Italian Seasoning Mix and 1 Tbsp chopped fresh basil • 1 ½ tsp-1 ½ Tbsp Pampered Chef’s Rosemary Herb Seasoning Mix and 1 ½ tsp-1 ½ Tbsp dried or fresh chopped garlic (use less if dried) • 1 tsp cinnamon and 1 tsp nutmeg • 4 oz. (2 cups) finely grated fresh parmesan cheese or Asiago cheese, 1 Tbsp fresh rosemary and ½ cup chopped green olives (pitted) Rye Bread: 2 Tbsp. caraway seeds 1 5/8 cups unbleached all-purpose flour 1 1/8 cups rye flour Whole Wheat Bread: 2 Tbsp. honey 2 cups unbleached all-purpose flour 1 cup whole wheat flour
Posted on: Tue, 22 Jul 2014 15:47:06 +0000
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