Testing, 1, 2, 3...

I figured that I would combine my love of cooking with my love of photography and experiment with a food blog.  People have asked me for recipes often enough that at I thought at least one or two people would tune in...

A caveat:  I rarely measure.  Or make the same thing exactly the same way twice.  I cook by feel.

First up:  Easiest Bread on the Planet

I am eating mostly gluten-free, but this is my one indulgence.  I make it with Einkorn flour, but you can use regular flour.

Recipe:
3 cups flour
1 1/2 teaspoons coarse salt
1 package yeast
1 1/2 cups water

Mix the flour, salt and yeast together with a whisk.  Add water until the dough is combined and has a slight sheen to it.  If using regular flour, it may take up to 2 cups of water, Einkorn flour takes only about 1 1/4 cups.  Cover the bowl with plastic wrap and let rise for at least 3 or 4 hours.  You could leave it overnight, if you were so inclined.

Preheat oven with cast iron pot and lid inside to 450 degrees for at least 20 minutes.  Punch down the dough.  At this point you could add a cup of cheese; some olives; some rosemary; or anything else you fancy.  Once incorporated, put the dough in the cast iron pot and bake covered for 30 min., and uncovered for 15 min.

And then this will happen in your kitchen: