RECIPE: EASY NO KNEAD HOMEMADE BREAD A LA JACQUES PEPIN

Everyone learned to bake bread during the pandemic—- except me. The main reason I did not is because I will typically make biscuits, cornbread, or yeast rolls if I want to make a bread so I just never got into it. That is, until I saw Jacques Pepin make it on social media… then I just had to try it.

This is Jacques’ No-Knead Bread recipe— with a slight change. I wrote the recipe while he was talking viewers through it in a video… the first time I made it, I followed his ingredients and instructions to the letter. The second time- and since then, I dissolved a teaspoon of honey in the water before adding it to the flour. I think it adds a nice, subtle flavor and gives the yeast a friend to play with.

I am absolutely addicted to this bread and the people I have gifted with it call it “that bread” as in - “when can we get some more of that bread?” I think you will like it and it is super easy. I might allow the dough to rise overnight in the fridge as Jacques often does but more often, I’ll bake it during the day so I’ll have leftovers to toast for breakfast.

Note- it has a beautifully crunchy top. If you wrap it (even hours later) with plastic wrap, the top will lose its crunch.

JACQUES PEPIN NO-KNEAD BREAD

INGREDIENTS

3 cups all-purpose flour

1 teaspoon kosher salt

1 teaspoon instant yeast

1 3/4 cup warm water

1 teaspoon honey

DIRECTIONS:

In a glass bowl add flour, salt, and yeast. Whisk together to combine.

Add honey to warm water and stir to dissolve. Add to the flour mixture, combining with a wooden spoon or rubber spatula. Cover with plastic wrap and allow to proof for 2 hours in a warm spot in your kitchen.

After 2 hours, the dough will have doubled and have some bubbles on the top. Use a spoon to punch down the dough.  

Oil bottom, top, and sides of a 4-quart oven proof pan with a lid. (or you can line it with a piece of parchment paper- which is what I did)

Add the dough to the pan. Cover and allow to proof for 3 more hours at room temperature (or overnight in the refrigerator).

Preheat oven to 425 F˚ degrees.

Bake for 30 minutes with the lid on. Remove the lid and bake for 30 minutes with the lid off.

Notes: Chef let his rest in the pan for 30 minutes before cutting. I did not as I wanted a hot slice right out of the oven. Also, this dough does not rise a lot and perhaps is not as beautiful as those domed sourdough loaves we all have seen on social media- it’s more like a peasant bread but it is so very good.

RECIPE: STRAWBERRY SCONES FOR THE ROYAL WEDDING!

Ohhh, I love strawberries... and these scrumptious little scones are perfect for strawberries in so many ways.... Serve them piping hot and fresh from the oven with butter, cream, and jam or sliced for strawberry shortcake. Either way, these scones are simple to make and you can substitute the strawberries for all kinds of savory and sweet options. Read the directions carefully because the fresh strawberries make the dough a little tricky. Not hard, just easy to mess up if you are not careful when mixing in the strawberries. The batter can get too wet if you mix for more than a couple of seconds. That said, the fresh strawberries make these scones so perfect for spring and summer entertaining. Enjoy!

FRESH STRAWBERRY SCONES

1 cup fresh strawberries, diced (use very fresh strawberries, not really juicy ones)

2 cups plus 2 tablespoons all-purpose flour

3 tablespoons sugar plus more for sprinkling, if desired

1 tablespoon baking powder

1 teaspoon salt

1 tablespoon lemon zest

1 ½ sticks very cold unsalted butter, diced

2 eggs, beaten (make sure eggs are cold so you don’t melt the butter)

½ cup less 1 teaspoon heavy cream (make sure it is cold)

1 teaspoon imitation strawberry extract (optional but it really pumps up the flavor)

½ teaspoon vanilla extract

1 teaspoon lemon juice

Egg Wash: 1 egg, lightly beaten with 2 tablespoons of milk or water

INSTRUCTIONS:

Spread the fresh strawberries out on a paper towel after you dice them and allow them to dry out a bit. This way, some of the juice is absorbed before you put them into the batter. If the berries are too juicy, the batter becomes too wet. Allow the berries to “dry” for at least an hour first before adding to the batter. 

Preheat the oven to 400 degrees and line a baking pan with parchment paper.

In the large bowl of your mixer, combine 2 cups flour, sugar, and baking powder, salt, and lemon zest on the lowest speed of your mixer; add the cold butter until the butter is the size of peas. Crack the eggs into a bowl, one at a time; add the cold cream, vanilla, lemon juice, and strawberry extract. Lightly whisk the eggs with a fork to combine and slowly pour into the flour mixture. The batter will quickly combine. As soon as it comes together, stop the mixer. Don’t over beat. Now, quickly toss the strawberries with the remaining flour and add to the mixture. Turn on the mixer for approximately 10 seconds to incorporate the berries. Be very careful; if you mix it too much, the strawberries will make the batter too wet. If you have strawberries left in the bottom of the mixer, just dump them out with the batter and work them in when you roll out the dough.

Dump the dough out onto a well floured surface. Before you touch it, I find it helps to rinse your hands with cold water so the heat from your hands does not melt the butter. Flour your hands, the rolling pin, and the biscuit cutter. Working quickly, roll the dough out to about ¾ inch thick. Using a biscuit cutter, cut the dough into circles. Place the dough onto the baking pan lined with parchment paper and brush with the egg wash. Sprinkle with sugar if desired. Bake at 400 degrees for 18 minutes or until the tops are browned. If the scones are large, you may need to increase the baking time.

These scones are best eaten hot from the oven. And you can add a classic Confectioners’ sugar glaze if you like but they are wonderful without. 

RECIPE: DARK CHERRY CLAFOUTIS (Fluffy french dessert)

Clafoutis (pronounced kla fou TEE) is a rustic dessert, traditionally made with black cherries, eggs, milk, sugar, and flour. Clafoutis is French, but don't be intimidated. It's simple and rustic, but can be very elegant. I've made it for a dinner party and also when camping! The batter puffs up around the fruit and the edges get browned and a little crusty; it's delicious. It rises and puffs up as it bakes; much like a Dutch Baby, if you are familiar with that. The taste is a bit like a custard but it isn't as creamy. Clafoutis, served warm with a dusting of powdered sugar or a drizzle of heavy cream is one of my very favorite desserts... and once you taste it, you'll add it into your regular dessert rotation. Serve it in the skillet for an impressive presentation. If you don't have a cast iron skillet, you can also bake this dessert in a buttered baking dish but youneed to watch it carefully if you do because the timing may be different.

You can also make Clafoutis with different fruit. I like it with pears or apples, too.

DARK CHERRY CLAFOUTIS

INGREDIENTS

1 tablespoon unsalted butter

1 tablespoon vanilla

6 eggs

6 tablespoons sugar

1 ¼ cup milk

Pinch salt

¾ cups of all-purpose flour

3 cups pitted cherries (don't get the canned cherries in heavy syrup. Use the 24.7 ozbottle of Dark Morello Cherries in light syrup, if you can find them. Drain them well. Or you can use fresh*)

Confectioners sugar (powdered sugar) for dusting

DIRECTIONS:

Preheat oven to 425 degrees. Generously butter the bottom and sides of a large cast iron skillet or baking dish.

Combine vanilla, eggs, sugar, milk, and salt in a food processor or blender. Blend for a few seconds until combined and then add the flour and blend until smooth, about 1 minute. (if you don't have a blender, you can just whisk until well combined, the sugar is dissolved, and batter is smooth. Whip it really well.)

Pour the batter into the prepared skillet. Cover the top evenly with the well-drained cherries. Bake for about 30 minutes or until a toothpick comes out clean and the top is golden brown. Don't be tempted to open the oven during baking or the Clafoutis may fall. Serve warm. Dust the top with powdered sugar or serve with a drizzle of heavy cream.

NOTE: When using fresh fruit, put the butter in the skillet and let it melt. Once it has, add about a pound of  fresh, pitted Bing cherries to the butter and let them cook to soften for about 3 minutes. Sprinkle with 2 tablespoons granulated sugar and stir until the juice thickens into a syrup. Pour the batter over the fruit and bake as directed above.