This appeared in another newsgroup. Not only is it funny but the
writer says it works, and works well. I'm all for a simpler life.

Dora

(Written by dullknife, on alt.cooking-chat):
"
"I'd like to bring everyone up-to-date on my experiences with no-knead
bread. I've made at least a couple of dozen loaves and haven't bought
store-bought bread for weeks. I'm buying flour by the 25-lb. sack.
Hoo-wee-dawggies!

"Since I live in an RV, the oven is small (2 cu. ft.). This means it's
more efficient for me to use bread pans to bake two loaves at once
rather than one round loaf at a time. And being trailer trash means I
can say hoo-wee-dawggies, so back off there, bucko.

"This is a fairly significant departure but much simpler and less time
consuming than the original recipe published here and in various
places, most recently in Mother Earth news. It's a 20-minute fuss in
the afternoon, a 10-minute fuss the next morning, then bake and cool.
Cleanup is a snap.

=-=-=-=-= >% snip here %< =-=-=-=-=

"No-Knead Bread - A Variation

4 cups better-for-bread flour
2 cups water
1/2 teaspoon active dry yeast (heaping)
1/2 teaspoon salt

"Mix it up until it's glucky. Glucky is a technical term any 10-y.o.
girl will explain to you. For example, with a 1000-watt Viking stand
mixer and V-beater, 30 seconds at about 1/3 speed will gluck it up
right proper. Scrape the glob of dough into a 2-1/2 quart mixing bowl.
Cover with another bowl of the same size or an inverted dinner plate.
If you want to use snarly plastic wrap, then okay, but don't use
aluminum foil to cover the rising dough. Set aside at room temperature
(65/70 degrees) for 16 hours, give or take.

"Rising dough will fill the bowl level with the top. You need not peek
because yeast's will be done. If you'd set the plate on top of the
bowl the wrong way, like you'd put it on the table, you won't need a
10-y.o. girl to tell you what glucky means, it will be readily
apparent. With a plastic/rubber scraper, fold the dough over on itself
a few times going 'round the bowl, then scrape the deflated dough into
a greased bread pan, typ. 9"x5"x3". Cover with another bread pan and
let rise for 2 hours, give or take, at room temperature (65/70
degrees).

Preheat oven to 450 degrees.

"At the end of the rise in the bread pan, do whatever magic works for
you on the top of the dough (butter, scoring, egg wash, egg wash with
sesame seeds, something else, or nothing at all). Bake for 45 minutes.
Remove to rack for cooling. If you used the non-stick pans with lard,
the loaf will tip out with no effort, except to pick it up off the
floor because you didn't believe it would do so (5-second rule applies
here). Cool and store in a paper bag.

=-=-=-=-= >% snip here %< =-=-=-=-=

"Enjoy. Toast a slice, then add some salsa and melt some cheese on top.
Eat while reading my recent post, "Gotta get those grapes to the winery
- a story." Seriously. Better than anything you've heard about
Jessica Simpson lately, and certainly better than stocks are doing
these days (hokey smokes, 'sup wit' dat?)."

On Jan 26, 4:08 pm, "Dora" > wrote:
> This appeared in another newsgroup. Not only is it funny but the
> writer says it works, and works well. I'm all for a simpler life.
>
> Dora
>
> (Written by dullknife, on alt.cooking-chat):
> "
> "I'd like to bring everyone up-to-date on my experiences with no-knead
> bread. I've made at least a couple of dozen loaves and haven't bought
> store-bought bread for weeks. I'm buying flour by the 25-lb. sack.
> Hoo-wee-dawggies!

_That's_ the kind of instructions I like to see. Real human veritas.

Thanks for a good laugh
maxine in ri

"Dora" > ha scritto nel messaggio
...
>
> This appeared in another newsgroup. Not only is it funny but the writer
> says it works, and works well. I'm all for a simpler life.
>
> Dora
>
> (Written by dullknife, on alt.cooking-chat):


Dora, my problem with this "recipe" is that we are not told what we get at
the end. If I make the covered-pot, no-knead bread I get a really crusty
European style loaf similar to southern Italian breads. The long cool rise
provides really deep flavor and a very elastic crumb, so I don't make it
because it doesn't require kneading, but because it is really nice
read. --
http://www.judithgreenwood.com

Giusi wrote:
> "Dora" > ha scritto nel messaggio
> ...
>>
>> This appeared in another newsgroup. Not only is it funny but the
>> writer says it works, and works well. I'm all for a simpler life.
>>
>> Dora
>>
>> (Written by dullknife, on alt.cooking-chat):
>
>
> Dora, my problem with this "recipe" is that we are not told what we
> get at the end. If I make the covered-pot, no-knead bread I get a
> really crusty European style loaf similar to southern Italian breads.
> The long cool rise provides really deep flavor and a very elastic
> crumb, so I don't make it because it doesn't require kneading, but
> because it is really nice
> read. --
> http://www.judithgreenwood.com

True - we're only told how pleased the writer is with it.
It's worth a try, though - I'll comment after I make it.
I wish I could really master French baguettes, since we love
the genuine article.

Dora

"Dora" > wrote in message
...
> Giusi wrote:
>> "Dora" > ha scritto nel messaggio
>> ...
>>>
>>> This appeared in another newsgroup. Not only is it funny but the
>>> writer says it works, and works well. I'm all for a simpler life.
>>>
>>> Dora
>>>
>>> (Written by dullknife, on alt.cooking-chat):
>>
>>
>> Dora, my problem with this "recipe" is that we are not told what we
>> get at the end. If I make the covered-pot, no-knead bread I get a
>> really crusty European style loaf similar to southern Italian breads.
>> The long cool rise provides really deep flavor and a very elastic
>> crumb, so I don't make it because it doesn't require kneading, but
>> because it is really nice read. --
>> http://www.judithgreenwood.com
>
> True - we're only told how pleased the writer is with it.
> It's worth a try, though - I'll comment after I make it.
> I wish I could really master French baguettes, since we love the genuine
> article.
> Dora


Keep trying.

I just got a new book in the mail yesterday that has been talked about on
alt.bread.recipes a couple of times. This morning I started a batch. You
never know when it will be the new recipe you've been looking for. I love
trying new techniques, because after all, all it is is flour, yeast, salt
and water.

Dee Dee

"Dora" > ha scritto nel messaggio
...
> Giusi wrote:
but>> because it is really nice
>>b read. --

> True - we're only told how pleased the writer is with it.
> It's worth a try, though - I'll comment after I make it.
> I wish I could really master French baguettes, since we love the genuine
> article.
> Dora

Better work on it, because they are getting hard to find in France. Unless
you go to specific bakers and stand in line you will get a very
unsatisfactory baguette very often.
--
http://www.judithgreenwood.com

Hello. Hello, again, actually. I've been here before. Not as "dull
knife," though. It was when I was a sharper knife in the drawer
instead of ... um, not the sharpest knife in the drawer. Age, you
know.

Tombstone Ford is part of my autobiography, necessarily a collection of
short stories because there is no overall theme in my life. I post it
here because it was mentioned in the no-knead post. I hope it isn't
inappropriate. The other group is alt.cooking-chat, so I guess the
story you are about to read is the chat part, while the bread recipe
was the cooking part.

The following story is my memory of having been an agricultural worker
when I was a Beatster in San Francisco in the early '60's just before
the movement was absorbed by the hippie counterculture. The '47
Studebaker I lived and traveled in now resides submerged in San Juan
Bay in Puerto Rico, the casualty of a refused bribe (for "expedited
offloading"). Its owner is sunk as well... sunk in life by refused
conformity to the principles of "expedited prosperity." I add this
story to the group because it illustrates a sliver of the process of
getting food (in this case, wine) to your table.

Tombstone Ford

By the time grapes are ready to be harvested in the Great Central
Valley of California, an army of migrant workers, broken-down Beats,
and others of life's ne'er-do-well hangers-on, awaits in anticipation
the upcoming harvest. Wineries stand ready to swallow the deluge of
fruit-soon-to-be-wine racing their way, and vineyards lie laden with
sweet, blushing treasure.

A sturdy black '47 Studebaker, reeking of that disintegrating-fabric
old-car smell, served as home for me, and ark for an incredible
menagerie of crawling critters looking for warmth as the nights grew
cooler. Spiders were especially fond of sharing what little space I
had. They are, of course, the move-in indicator species of the harvest.
We lived together in a constant state of combat in the back of that old
Stude.

For heat in the morning and shade in the evening, I parked on the
morning side of the farm's great barn and took my meals at the farmer's
table. Breakfast, heralded by the farm's annoying rooster, preceded the
routine of making peace with an ancient Ford flatbed truck, a
cantankerous mechanical partner with which I'd spend the harvest
commuting between field and winery. I examined her engine and drive
train each morning as carefully as one does whose life depends on
potentially lethal machinery.

She had 1939's finest fire-breathing flathead V8, the fire breathing
due to short pipes dropped off her headers, the balance of the exhaust
system having been truncated in prior times unknown. The matter of
dying of carbon-monoxide poisoning was an ever present threat. Only the
prospect of expiring of heat exhaustion in her in the midday sun seemed
more likely. I drove her around without a hood, which, like a set of
flapping wings between bulbous fenders and headlights, threatened to
fly off at anything more than farm speeds. I dreaded the daily torture
I had to endure consisting of seemingly endless hours of unrelenting
pounding and shaking she delivered through wooden floorboard, steering
wheel, gearshift and seat, if you could call a burlap bag full of rags
a seat.

As if propelled by the huge trailing cloud of San Joaquin dust that
stalked us, stirred up by tire and exhaust, she reluctantly roared and
creaked out of the barnyard toward our common fate in the vineyard and
beyond. Moving slowly down rows of grapes, we beckoned the surrounding
entourage of pickers, while all the time the staccato bursts of her
pipes drowned out the collective gasping and clattering of that army of
fatigued worker-ant-like humans feeding hoppers on the bed of the truck
with vines' precious fruit.

At a prearranged signal given to me by the field boss, I'd inch my
grape-laden chariot out of the stifling vineyard and up onto the
highway. Metal horses in the form of thrashing pistons and valves
caused such snorting and bucking as you can't imagine. The experience
was the opposite of that of riding a horse as horses tend scoot up a
short incline with a momentary burst of energy. The overloaded Ford
took altitude with straining reluctance.

An almost eerie eagerness descended upon us as we began our assault on
miles of hot, flat and straight highway, past endless citrus and almond
groves, down the valley floor toward the winery. It was time to get
down to death-defying business!

That Ford's four speed-transmission, a square-toothed nuisance, had an
accompanying two-speed transfer case, another square-toothed nuisance,
to aid our ten-minute grind up to 40 miles per hour. Eight possible
gear combinations took a quarter of an hour of perspiring,
muscle-straining, double-clutching, bone-jarring, grinding gear shifts.
First-gear low-range for the initial struggle from the depths of the
valley floor up the steep bank to the highway, then shift the transfer
case to upper range to propel us to the freedom of the open road; shift
to second gear and lower range at the same time, then upper range on
the transfer case for fourth combination - and on and on, each higher
gear combination becoming more lengthy in duration as the flathead
engine blasted open-piped pride. We struggled to gain pavement,
gathering momentum, ring-and-pinion and gearboxes wailing in concert as
if alerting distant volunteer firemen to a house ablaze. Mercifully,
the old Ford's windscreens folded up to a horizontal position,
supplying me with a comforting breeze.

The several-mile trip to the winery was not punctuated by turns or
stops. We were simply a case of the unstoppable trying to avoid
anything immovable, or anything for that matter. One mistake with
engine or gears meant a road strewn with shattered parts. One vehicle
carelessly pulling out onto the highway in front would likely result in
the occupants of both vehicles being crushed in tons of grapes. A
front-tire blowout might very well precipitate a rollover catastrophe
and my untimely demise.

Barring unforeseen circumstance, however, there's no stopping us by now
as we wind through the last gear combinations to high/high. Whether or
not anyone agrees that we are the proof of the blessings of expanding
gases and meshing gears is of little consequence by now - momentum is
the only proof required.

Floored out, we reached the utterly astounding speed, for us, anyway,
of 40 miles-per-hour in unbridled gaseous crescendo, technically nearly
out of control, initiating only the occasional slight course change
required to crab along the two-lane highway crowned by ages of paving
over. I am one with machine and road, not knowing if we are cruising to
winery or to uncertain fate! Engine roaring, cool air flowing through
radiator and cab - fe, fi, fo, fum, get the heck out of the way, 'cause
here we come!

Eventually, the necessity arose for a series of double-clutched
downshifts necessary to trim off enough speed for a turn into the
winery. The brakes could be counted on only to reduce our speed any
given ten miles-per-hour before fading and smoking, so I had to wind
her down from gear to gear wondering if the headers would blow right
off the block.

Winery workers, I was told, just shook their heads at all this as I
appeared out of the highway's silvery mirage, accomplished my laborious
and noisy down shifts, then listed through the turn into the winery
before gaining the scales for my weigh ticket. They say we were heard
coming from quite a distance. I noticed that the other truck drivers
did their best to get into the winery before the slowpoke. I tried as
hard as I could to get there first with a sneer to the competition in
the only game I had all day. Perhaps they were just jealous at the
little-truck-that-could's showing up of their shiny, diesel powered,
jake-brake sporting, air-conditioned grape palaces. Here was the old,
black, loud, slow, hoodless, overloaded turtle holding up the grape
parade.

After the arduous ritual of loading grapes and trucking them to the
winery, a hoist operator simply hooked onto the hinged hoppers and
tipped them over as if to turn the grapes into a fleshy pile on the
ground next to the truck. Instead, huge doors opened up in just the
right place to accept the falling grapes into the bowels of the
factory. After securing the empty hoppers, firing up the old flathead,
and driving back across the scales to get my outbound weight stamp, I
returned in triumph to the field like the Crusader back from the Holy
Land. I was fated to make the trip all over again, and again, until
evening and hunger sent us all to the merciful comfort that food and
sleep provide to those who toil.

That ol' flathead Ford died quietly beside the barn. It sits there, as
far as I know, to this day. No one will caress her, or fear her, as I
did. She was the center of attention, sometimes the object of
affection, the ride no one forgets. Now, she's her own tombstone;
Tombstone Ford.

I reckon the spiders have their own place now.

Dora wrote:
>
> This appeared in another newsgroup. Not only is it funny but the
> writer says it works, and works well. I'm all for a simpler life.
>
> Dora
>
> (Written by dullknife, on alt.cooking-chat):

In response to dullknife, a few observations:


> "I'd like to bring everyone up-to-date on my experiences with no-knead
> bread. I've made at least a couple of dozen loaves and haven't bought
> store-bought bread for weeks. I'm buying flour by the 25-lb. sack.
> Hoo-wee-dawggies!
>
> "Since I live in an RV, the oven is small (2 cu. ft.). This means it's
> more efficient for me to use bread pans to bake two loaves at once
> rather than one round loaf at a time. And being trailer trash means I
> can say hoo-wee-dawggies, so back off there, bucko.

Trailer trash don't live in RVs. Trailer trash live in mobile homes,
preferable double wides, and have at least double the oven space you
have. If your living in an RV, you're doing what thousands of better off
folks have taken to doing.



> "This is a fairly significant departure but much simpler and less time
> consuming than the original recipe published here and in various
> places, most recently in Mother Earth news. It's a 20-minute fuss in
> the afternoon, a 10-minute fuss the next morning, then bake and cool.
> Cleanup is a snap.
>
> =-=-=-=-= >% snip here %< =-=-=-=-=
>
> "No-Knead Bread - A Variation
>
> 4 cups better-for-bread flour
> 2 cups water
> 1/2 teaspoon active dry yeast (heaping)
> 1/2 teaspoon salt
>
> "Mix it up until it's glucky. Glucky is a technical term any 10-y.o.
> girl will explain to you. For example, with a 1000-watt Viking stand
> mixer and V-beater, 30 seconds at about 1/3 speed will gluck it up
> right proper. Scrape the glob of dough into a 2-1/2 quart mixing bowl.
> Cover with another bowl of the same size or an inverted dinner plate.
> If you want to use snarly plastic wrap, then okay, but don't use
> aluminum foil to cover the rising dough. Set aside at room temperature
> (65/70 degrees) for 16 hours, give or take.

How can clean up be a snap when your glucking the mixture up in a Viking
stand mixer? It would be more of a snap if you'd wash your hand and get
it into the mess and mix it up that way: no scraping into another bowl
with be required, no 30 seconds of mixer time requiring 10 minutes of
mixer cleaning will be needed.


> "Rising dough will fill the bowl level with the top. You need not peek
> because yeast's will be done. If you'd set the plate on top of the
> bowl the wrong way, like you'd put it on the table, you won't need a
> 10-y.o. girl to tell you what glucky means, it will be readily
> apparent.

Lots of emphasis on ten year old girls and how one might talk. Do you
just talk that way naturally, or is there a need in you to talk down to
your audience, or do you have a glucky ten year old closeted away to
explain things to you?


> With a plastic/rubber scraper, fold the dough over on itself

Use your damn hand!!



> a few times going 'round the bowl, then scrape the deflated dough into
> a greased bread pan, typ. 9"x5"x3". Cover with another bread pan and
> let rise for 2 hours, give or take, at room temperature (65/70
> degrees).

> Preheat oven to 450 degrees.
>
> "At the end of the rise in the bread pan, do whatever magic works for
> you on the top of the dough (butter, scoring, egg wash, egg wash with
> sesame seeds, something else, or nothing at all). Bake for 45 minutes.
> Remove to rack for cooling. If you used the non-stick pans with lard,

Lard?? On a nonstick pan? Why?


> the loaf will tip out with no effort, except to pick it up off the
> floor because you didn't believe it would do so (5-second rule applies
> here).

I suppose that, in your imagination, loads of folksy har-har ensues
here, before another communal round of hoo doggees of course.


Cool and store in a paper bag.
>
> =-=-=-=-= >% snip here %< =-=-=-=-=

Nah. Shoulda snipped way before!


> "Enjoy. Toast a slice, then add some salsa and melt some cheese on top.
> Eat while reading my recent post, "Gotta get those grapes to the winery
> - a story." Seriously. Better than anything you've heard about
> Jessica Simpson lately, and certainly better than stocks are doing
> these days (hokey smokes, 'sup wit' dat?)."

The recipe that even tells us how to eat it, AND what to do with the
rest of our dreary lives... 'sup wi' dat, vanilla?

In article >, Pennyaline
> wrote:

> In response to dullknife, a few observations:
> Trailer trash don't live in RVs.

If that's the case, then maybe I should not aspire to "move up" in the
world by owning a mobile home?

> Trailer trash live in mobile homes,
> preferable double wides, and have at least double the oven space you
> have. If your living in an RV, you're doing what thousands of better off
> folks have taken to doing.

I see the million-dollar rigs roll through, usually with an expensive
car or SUV in tow. Good for them. My travel trailer has been lived in
continuously for 25 32 years and, you know, they aren't meant to be
lived in for so long. They literally fall apart after 20/25 years.
Better off I am, than I was when I was living in my '67 Volkswagen bus
(which I still drive, BTW).

> How can clean up be a snap when your glucking the mixture up in a Viking
> stand mixer? It would be more of a snap if you'd wash your hand and get
> it into the mess and mix it up that way:

But I'd still have a bowl to clean.

> no scraping into another bowl
> with be required,

I scrape into another bowl because I make a second mix to rise o'nite.
The first will be the recipe I have posted, the second will have a
tablespoon of finely chopped fresh rosemary from my window planter. If
I made two loaves without the mixer, I'd have to clean my glucky hands
twice. With the mixer, I scrape out a ball of dough then add more
ingredients without cleaning anything. Then the bowl and the
attachment and the spatula get a rinse in warm water, which is okay
because I'm not using anything in the recipe that's not water soluble.
I don't know what you're imagining that I'm doing, but the cleanup, as
I said, is a snap.

> no 30 seconds of mixer time requiring 10 minutes of
> mixer cleaning will be needed.

Really, it's not that hard or time consuming that it puts me off.

> Lots of emphasis on ten year old girls and how one might talk. Do you
> just talk that way naturally,

"Glucky" is one of my favorite words. I also say "geezo peezo" and
"hokey smokes." However, I'm still struggling with "Who put the ram in
ram-a-lam-a-ding dong" and why my cat walks all over me at 3 am.

> or is there a need in you to talk down to
> your audience,

I don't talk down to people, I don't think. Is that what you got out
of my attempt to spice up my recipe?

> or do you have a glucky ten year old closeted away to
> explain things to you?

In this case (breadmaking), glucky is the perfect word.

>> With a plastic/rubber scraper, fold the dough over on itself

> Use your damn hand!!

I don't know why when a spatula makes the folding-over so easy. No
mess.

> Lard?? On a nonstick pan? Why?

Non sticks even better. Besides, non stick is not always non stick.
Have you never had anything stick to a non stick pan? It's very simple
to smear some lard on a pan. I use a paper towel folded up, then scoop
out a little lard, then throw away the paper towel. Works for me. And
the loaf never sticks. I simply tip the pan over and it drops out on
the rack.

> I suppose that, in your imagination, loads of folksy har-har ensues
> here, before another communal round of hoo doggees of course.

I try not to be too loose with my "hoo-wee-dawggies." I hope you're
not too loose with your "folksy har-hars."

I think it reflects the fact that I have fun cooking, esp. when I'm
baking bread successfully every time, which I've always had problems
doing.

> Nah. Shoulda snipped way before!

No snipping needed, of course, if you're not adding it to your recipe
collection.

> The recipe that even tells us how to eat it, AND what to do with the
> rest of our dreary lives... 'sup wi' dat, vanilla?

Your mileage may vary.

Did you like the story about grapes? Your critique of that might be
interesting reading.

Please appreciate the idea that I mean no disrespect by anything I
write. Thanks for the feedback.

dull knife wrote:
> If that's the case, then maybe I should not aspire to "move up" in the
> world by owning a mobile home?

By all means, no! Not 'til you've sold off the 14 bedroom spread first!


> I see the million-dollar rigs roll through, usually with an expensive
> car or SUV in tow. Good for them. My travel trailer has been lived in
> continuously for 25 32 years and, you know, they aren't meant to be
> lived in for so long. They literally fall apart after 20/25 years.
> Better off I am, than I was when I was living in my '67 Volkswagen bus
> (which I still drive, BTW).

How could one possibly be dissatisfied in a VW bus, Alice's Restaurant
and picking up garbage with implements of destruction and all.



>> How can clean up be a snap when your glucking the mixture up in a Viking
>> stand mixer? It would be more of a snap if you'd wash your hand and get
>> it into the mess and mix it up that way:
>
> But I'd still have a bowl to clean.
>
>> no scraping into another bowl
>> with be required,
>
> I scrape into another bowl because I make a second mix to rise o'nite.
> The first will be the recipe I have posted, the second will have a
> tablespoon of finely chopped fresh rosemary from my window planter. If
> I made two loaves without the mixer, I'd have to clean my glucky hands
> twice. With the mixer, I scrape out a ball of dough then add more
> ingredients without cleaning anything. Then the bowl and the
> attachment and the spatula get a rinse in warm water, which is okay
> because I'm not using anything in the recipe that's not water soluble.
> I don't know what you're imagining that I'm doing, but the cleanup, as
> I said, is a snap.

You wouldn't have to wash your hands between recipes if you'd lay it out
right at the start. Just jump from one to the other. Same with the bowl,
as long as you do the plain recipe first. See?



>> no 30 seconds of mixer time requiring 10 minutes of
>> mixer cleaning will be needed.
>
> Really, it's not that hard or time consuming that it puts me off.

Yabbut where does one stow a stand mixer on your teeny hovercraft? Or
does the lack of elbow room forbid vigorous arm movement, necessitating
a huge appliance?



>> Lots of emphasis on ten year old girls and how one might talk. Do you
>> just talk that way naturally,
>
> "Glucky" is one of my favorite words. I also say "geezo peezo" and
> "hokey smokes." However, I'm still struggling with "Who put the ram in
> ram-a-lam-a-ding dong" and why my cat walks all over me at 3 am.

The cat's getting back at your for considering moving to a mobile.

At least you don't say "easy peasy" and junk like that. Does this mean
you've worked out who put the dip in the dip-da-dip-da-dip?



>> or is there a need in you to talk down to
>> your audience,
>
> I don't talk down to people, I don't think. Is that what you got out
> of my attempt to spice up my recipe?
>
>> or do you have a glucky ten year old closeted away to
>> explain things to you?
>
> In this case (breadmaking), glucky is the perfect word.

For heavier yeast doughs, "smucky" and is a great descriptor.



>>> With a plastic/rubber scraper, fold the dough over on itself
>
>> Use your damn hand!!
>
> I don't know why when a spatula makes the folding-over so easy. No
> mess.
>
>> Lard?? On a nonstick pan? Why?
>
> Non sticks even better. Besides, non stick is not always non stick.
> Have you never had anything stick to a non stick pan? It's very simple
> to smear some lard on a pan. I use a paper towel folded up, then scoop
> out a little lard, then throw away the paper towel. Works for me. And
> the loaf never sticks. I simply tip the pan over and it drops out on
> the rack.
>
>> I suppose that, in your imagination, loads of folksy har-har ensues
>> here, before another communal round of hoo doggees of course.
>
> I try not to be too loose with my "hoo-wee-dawggies." I hope you're
> not too loose with your "folksy har-hars."

Yuk-fests are more my speed, but I'll take what I can get.

In article >, Pennyaline
> wrote:

> How could one possibly be dissatisfied in a VW bus, Alice's Restaurant
> and picking up garbage with implements of destruction and all.

I love my old bus. It's been all over Europe and in every state except
Alaska and Hawaii. I lived in it in Maine in zero-degree weather, and
in Phoenix in August when it finally drops into the 90's at midnight
(while I was going to college). It's been up most hang-gliding hills
between Mexico and Canada when I spent several years on an "Endless
Summer" of my own, and I had many adventures with it that would rival
"On The Road." I feel when I'm driving it like people are thinking, "I
wish I could be riding with him." It's like charisma on wheels.

> You wouldn't have to wash your hands between recipes if you'd lay it out
> right at the start. Just jump from one to the other. Same with the bowl,
> as long as you do the plain recipe first. See?

I do the latter. Make one batch and then another, no yucky hands, just
the bowl and the spatula.

> Yabbut where does one stow a stand mixer on your teeny hovercraft? Or
> does the lack of elbow room forbid vigorous arm movement, necessitating
> a huge appliance?

I wanted a real mixer all of my life. Kitchen Aid was eliminated when
Emeril's broke down on live television, so I got the Viking. It's
sweet. Takes up a big spot that used to belong to the cat, but he has
another space nearby that serves the same purpose (looking out the
window).

> The cat's getting back at your for considering moving to a mobile.

I haven't told him yet. But I have promised to find us a better place
to live someday. Every year the owner of the park kicks out a lowlife
or two until I'm just about the only one left. I think he puts up with
me because I make a point of paying my rent a week before it's due.
And I don't have heaps of junky stuff cluttering my space.

> At least you don't say "easy peasy" and junk like that. Does this mean
> you've worked out who put the dip in the dip-da-dip-da-dip?

I don't like to swear. Okay, I say "holy crap" once in a while, but
only because Ray's dad said it. My speech needs a little embellishment
once in a while so I dredge up old stuff like "geezo peezo." I heard
the local TV weatherman say it a few months back, so it ain't dead yet.

> > In this case (breadmaking), glucky is the perfect word.

> For heavier yeast doughs, "smucky" and is a great descriptor.

As you have probably heard on many occasions, one person's glucky is
another person's smucky. I could probably do it by hand, but "have
mixer, will mix," you know. That's not a palindrome, it's a Paladin.
Snurk!

> Yuk-fests are more my speed, but I'll take what I can get.

I'll try to do better next time.

Actually, I didn't post the message here. It was found by one of your
esteemed members in another group, alt.cooking-chat, which is actually
a lot less chatty than this group. But I didn't mind because it gave
me an excuse to post one of my short stories, Tombstone Ford.

On Jan 27, 8:32*am, "Dora" > wrote:
> Giusi wrote:
> > "Dora" > ha scritto nel messaggio
> ...
>
> >> This appeared in another newsgroup. * Not only is it funny but the
> >> writer says it works, and works well. * I'm all for a simpler life.
>
> >> Dora
>
> >> (Written by dullknife, on alt.cooking-chat):
>
> > Dora, my problem with this "recipe" is that we are not told what we
> > get at the end. *If I make the covered-pot, no-knead bread I get a
> > really crusty European style loaf similar to southern Italian breads.
> > The long cool rise provides really deep flavor and a very elastic
> > crumb, so I don't make it because it doesn't require kneading, but
> > because it is really nice
> > read. *--
> >http://www.judithgreenwood.com
>
> True - we're only told how pleased the writer is with it.
> It's worth a try, though - I'll comment after I make it.
> I wish I could really master French baguettes, since we love
> the genuine article. *
>
> Dora- Hide quoted text -
>
> - Show quoted text -

Dora or Dull Knife,

So how was the finished product from the no-knead recipe?

Ken

In article
>, Ken
> wrote:

> Dora or Dull Knife,
>
> So how was the finished product from the no-knead recipe?

Ken:

For decades I've purchased one or two loaves of bread from the store
each week. Since discovering the no-knead recipe and tinkering with it
to make it simpler, I haven't bought any bread from the store at all.

I really like the taste. In the recipe I posted, you have a fine bread
for sandwiches. I like to toast it and spread salsa on it. Since I
make two loaves at a time, I usually put a tablespoon of finely chopped
fresh rosemary into the second loaf because it's my favorite in the
morning with coffee.

My mother likes it with sesame seeds in it (1 to 2 tablespoons as you
like, toasted first) and an egg wash on top with more sesame seeds
(untoasted). I made a loaf with crunchy Cheetos by reducing to a
floury consistency in a food processor then substituting for a cup for
a cup of flour. The result is an orange bread with a mild Cheetos
flavor that goes over big at the children's holiday table.

I haven't tried cinnamon or raisins yet, but I expect they will be no
problem. Maybe someone else here will get to it before I do and share
the results.

> > Dora or Dull Knife,
>
> > So how was the finished product from the no-knead recipe?
>
> Ken:
>
> For decades I've purchased one or two loaves of bread from the store
> each week. *Since discovering the no-knead recipe and tinkering with it
> to make it simpler, I haven't bought any bread from the store at all.
>
> I really like the taste. *In the recipe I posted, you have a fine bread
> for sandwiches. *I like to toast it and spread salsa on it. *Since I
> make two loaves at a time, I usually put a tablespoon of finely chopped
> fresh rosemary into the second loaf because it's my favorite in the
> morning with coffee.
>
> My *mother likes it with sesame seeds in it (1 to 2 tablespoons as you
> like, toasted first) and an egg wash on top with more sesame seeds
> (untoasted). *I made a loaf with crunchy Cheetos by reducing to a
> floury consistency in a food processor then substituting for a cup for
> a cup of flour. *The result is an orange bread with a mild Cheetos
> flavor that goes over big at the children's holiday table.
>
> I haven't tried cinnamon or raisins yet, but I expect they will be no
> problem. *Maybe someone else here will get to it before I do and share
> the results.

Dull Knife,

Thanks for the reply. I'll have to give it a try as soon as I get
some time.

Thanks,

Ken

dull knife wrote:


> I scrape into another bowl because I make a second mix to rise o'nite.
> The first will be the recipe I have posted, the second will have a
> tablespoon of finely chopped fresh rosemary from my window planter. If
> I made two loaves without the mixer, I'd have to clean my glucky hands
> twice.

No, you can make both loaves *at once*, and then just add in the
rosemary to half of the batch once they're separated.

Serene

In article >, Serene
> wrote:

> dull knife wrote:
>
>
> > I scrape into another bowl because I make a second mix to rise o'nite.
> > The first will be the recipe I have posted, the second will have a
> > tablespoon of finely chopped fresh rosemary from my window planter. If
> > I made two loaves without the mixer, I'd have to clean my glucky hands
> > twice.
>
> No, you can make both loaves *at once*, and then just add in the
> rosemary to half of the batch once they're separated.
>
> Serene

What you say would seem to be true, but I've tried it and making the
dough one batch at a time is easier. If I make a double batch, I need
to drag out my kitchen scales and get the right amount of dough in each
bowl for rising. If I make two batches, I simply scrape out the first
then do a second mix-and-repeat, which is simpler for me.

I live in a travel trailer and have limited space for breadmaking. In
order to bring out the kitchen scales, I need to displace something
else (herb garden, wheat grass, a little planter) because there isn't
room for mixer, ingredients, bowls, and scales. By the time I do all
of this, it would have been easier to just mix the second batch.

I will try again what has been suggested if/when/whatever I get an
apartment or a condo. Problem then will be having an oven big enough
for four loaves, which means two double batches because the mixer will
not do all four batches at the same time. So I guess I'll be right
back where I am now, doing it twice. I can't win.

Thanks for the suggestions.