No, that’s not right. Let’s try again. La la la la la…
I bought our brand new kitchen a red enameled cast iron french/dutch oven that weighs about one stone…
Well, it doesn’t scan, but it’s the truth. Yesterday, I gave into temptation and bought a red enameled round French oven. For the kitchen. Because a new kitchen deserves a nice present, doesn’t it?
As soon as the oven arrives (which should be Monday), I’m going to try the no-knead bread recipe that’s been making the rounds of the food blogosphere. I’ve never been much of a bread baker, but this recipe is reputed to be almost foolproof. And, while it takes almost a full day make a loaf of this bread, only a few minutes of that time involve any active participation by the baker. For the first 18 hours, the dough sits in a quiet place and does its thing. The french/dutch oven doesn’t make its appearance until time for baking.
Paul’s very low sodium diet limits his choices of store- or bakery-bought bread. I’m hoping that this recipe, with its very small amount of salt, will be a hit with him. I’d love to be able to bake bread that we both can enjoy. Oh, I feel a song coming on again: I gave my love a loaf of bread that was no-knead and low-sodium…
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4 responses so far ↓
If you used unsalted butter, there would only be a 1/4 tsp of it in the bread we make in our breadmaker. Wonder if you could just not add any at all?
Most of the recipes I use in our bread machine call for about 1/2 tsp of salt for a three pound loaf. I do think this could be reduced incrementally, perhaps to zero. I’d thought that one had no salt, but it has no OIL, but still has salt.
Nice! Gosh, I feel like you should invite me over and bake me some bread.
What do you think? Can I come?
Kimberly! You did it! I have the blue one, though much smaller. I, too, am trying the bread recipe in it this weekend.