Business is not always about products, cash flow and strategy. Some times making things for people and treating them - is also important.
Recently I learned to make No-Knead Bread- which I have to say is easy and tastes great.
Our accountant who is on a weight loss program was very impressed when I made him fresh from the oven, a special wholesmeal loaf to fit his nutrition program. Business people can do anything if it tastes good!!!
Recipe: No-Knead Bread Adapted from Jim Lahey, Sullivan Street Bakery
Forum: Cooking and Recipes
1 ½ cups 00 bread flour, more for dusting
1 ½ cups spelt bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
1 5/8 cups water
Time: About 1½ hours plus 14 to 20 hours’ rising.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours - 18 hours
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Put back in the bowl and cover loosely with plastic wrap and let rest about 2 hours. When it is ready the dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a heavy covered pot or bread tin (cast iron, enamel, Pyrex or ceramic) in the oven to heat.
5. When dough is ready, carefully remove pot/tin from oven. Slide the dough into the pot or bread tin, seamside up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
6.Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned.
7.Cool on a rack. Yield: One 1½-pound loaf.
Enjoy- anyone can do this.
