Ok, so even when it's 90 outside, it still doesn't need to deter you from baking bread. Here's an easy recipe that requires virtually no kneading. Once the ingredients are mixed together and proofed, you can put any extra dough in the fridge to bake off at a later, and, hopefully cooler date.
I particularly like rye bread, so this is the recipe I'm giving you. And where credit is due, is the Artisinal Baking book or Bread in 5.
3 cups Warm Water
1 1/2 T Yeast
1 1/2 T salt
1 1/2 Caraway seeds
1 cup Rye flour
5 1/2 cups all purpose flour
Whisk together water, yeast, salt and seeds into bowl. I like to let this set for about 5-10 minutes so the yeast has some time to react. Then add the rye flour. Next add the other flour. Stir until flour is just incorporated. I find you don't need to use a mixer, nor dough hook with this. Doing this by hand is just fine. Cover bowl with a cloth and let rise until double....time will be anywhere between 1-2 hours, depending on how warm your kitchen is.
Once the dough has risen, punch it down. You can form your bread at this point if you like, but I find that it is easier to handle if you've let it rest in the refrigerator for a while. Just make sure it is loosely covered, otherwise, you'll develop a nasty skin on the dough.
This recipe makes 4 1 pound loaves. So take out enough for what you'd like to make. One loaf will be about the size of a grapefruit. Sprinkle a little flour on a clean surface. Knead your dough slightly and form into whatever shape you'd like. (I generally prefer to do free-form.) Place on a surface that is lightly sprinkled with cornmeal. With a serrated knife, lightly strike the loaf with 3 horizontal slashes and then come back and criss-cross with an additional 3.
If you like, you may baste the top of the loaf with a mixture of 1 tsp of cornstarch which has been mixed with 1/2 cup of water and then add more caraway. On occasion, I have forgotten to do this and the bread has turned out just fine.
Place a baking stone in your oven and preheat it 450. After the dough has risen for half an hour, place dough on stone. After a few minutes, I like to spritz some water on the oven walls several time to add humidity to the oven. Bake for about 35 minutes.
Here's my finished product. I baked this early in the morning before the heat got too extreme. Enjoy!
Here is something you can do with a bumper crop of tomatoes...make homemade catsup/ketchup!!!
So fresh tasting using real tomatoes and no high corn fructose syrup. Once you cook the tomatoes down, just put them through a food mill and put back on the stove. Add cinnamon, cloves, pepper and a tad of sugar. You'll be surprised how tasty this is.
Bon Appetit!
