Pretzel Focaccia

I swear, there's nothing quite like homemade bread. There's something about the process of making it as much as the the devouring of it that is comforting. Perhaps it's just the ability to create something so delicious with relatively minimal effort for a bread like this from How Sweet Eats.

I made this bread within a week of seeing the recipe posted. It's delicious straight from the oven, still warm with chewy crust. It definitely diminishes in quality the following day, although I think a quick pop in the oven (or using it for grilled cheese) would likely give it new life.

Now I really want to make this honey oatmeal bread again ... it was the first bread I remember baking.

Pretzel Focaccia
6 cups all-purpose flour
1 Tbsp. salt
1 packet (2 1/4 tsp.) active dry yeast
3 cups warm water
6 Tbsp. melted butter (I used about 4)
2 Tbsp. canola oil
2 Tbsp. baking soda
1/2 cup boiling water
Flaky sea salt, for topping
Sesame seeds, for topping

Stir together the flour, salt and yeast in a large bowl. Slowly add in the warm water while stirring constantly until a sticky dough forms. Once the lumps are gone, cover it, and place in a warm spot to rise for 1 to 2 hours, until doubled.

Brush an 18 x 13 pan with 2 Tbsp. of the melted butter. Drizzle on the oil, and spread evenly around the pan. Turn the dough out onto the pan, and press it out with oiled hands until it covers the pan completely.

Place the baking soda in a large bowl, and add the boiling water. (It will bubble, hence the larger bowl.) Brush the mixture on top of the dough, reserving some for later. Then place the pan in a warm place, and let it rise again for an hour.

Meanwhile, preheat the oven to 475°F. Brush the dough again with the baking soda mixture. Bake for 10 minutes. Remove the pan, and brush the dough with the remaining melted butter. Sprinkle with salt and sesame seeds. Bake another 10 to 15 minutes until the top is golden and edges are a bit crisp. Let the bread cool slightly before slicing it. Makes 1 large focaccia loaf.

Italian Bread

I truly love baking. Some breads require so many steps and so much futzing that they don't often get made, but this Italian bread from Brown Eyed Baker is extremely simple to throw together and takes less time than many other loaves.

Italian Bread
2 cups lukewarm water, about 110°F
2 1/4 tsp. active dry yeast
5 cups bread flour
1 Tbsp. brown sugar
2 Tbsp. olive oil
2 1/2 tsp. salt
Optional Topping
1 egg white, lightly beaten
2 Tbsp. sesame seeds

Mix yeast into 1/2 cup water. Set aside for 5 minutes to activate the yeast. Meanwhile, combine the flour, sugar, oil and salt in the bowl of an electric mixer. Add in the yeast mixture and remaining water. Mix on the lowest setting using the dough hook, using up to 3/4 additional cup of flour if needed, for 7 minutes. Dough should be lightly sticky and smooth. Transfer to a lightly floured surface, and need by hand 1 to 2 minutes until a smooth, firm, elastic dough is formed.

Transfer the dough to an oiled container or bowl. Cover with a lid or plastic wrap. Let rise 1 1/2 hours until doubled. Meanwhile, preheat the oven to 425°F. If you have a baking stone, preheat that in the oven as well. If you don't, use the inverted baking sheet in the next step.

Shape the dough into an oven loaf with lightly floured hands. Place the dough on a bakers peel heavily dusted with flour (or an inverted baking sheet). Allow the dough to proof, covered loosely with a floured dish towel, for 30 minutes or until doubled in size.

If using the topping, brush the dough with the egg white, and sprinkle with sesame seeds. Use a razor blade or sharp knife to slash the dough lengthwise about 1/4-inch deep, keeping the blade at a 45° angle.

Just prior to placing the bread in the oven, pour 1 cup of water into a metal pan on the bottom rack of the oven. Carefully transfer the loaf from the peel to a baking stone in the oven.  If you don't have a baking stone, just place the inverted cookie sheet into the oven with the bread on it.

Bake until golden brown and bread is at least 195° internally. It should sound hollow when you tap the bottom of the bread. This will take 30 to 40 minutes. Allow the bread to cool (at least mostly) before slicing. Makes 1 large loaf.

Cauliflower Risotto

If it weren't Lent, with the need to avoid meat on Fridays, I'm not certain I would have tried this cauliflower risotto recipe from How Sweet Eats. I'm so glad I did because it was a perfect meal for me to enjoy with a glass of wine left over from the recipe. I'm also glad I enjoyed it as much as I did because the rest of my family turned up their noses. In fact, AJ walked into the house after school, gagged and asked what that smell was.

This reheats wonderfully for lunches and feels at least a bit healthy because of all the cauliflower. I adapted the recipe slightly, knowing that the Brie in the original recipe wouldn't fly with my family. This is worth repeating, Lent or not.

Cauliflower Risotto
4 Tbsp. unsalted butter
1 sweet onion, minced
2 garlic cloves, minced
Pinch of salt and pepper
1 head cauliflower, chopped into small florets
1 1/2 cups arborio rice
1 Tbsp. fresh rosemary or 1/2 Tbsp. dried rosemary
4 cups vegetable stock
1/2 cup dry white wine
1 cup hot water
1 cup grated Parmesan cheese

Preheat the oven to 350­°F. Heat a large dutch oven over medium-low heat. Melt the butter, and add the onions. Cook 5 minutes or until translucent. Add the garlic, and cook 2 more minutes. Add the cauliflower, and cook until the florets are golden and toasty, about 8 minutes. Stir in the rice and rosemary. Cook 1 to 2 minutes until the rice is translucent. Add in the stock, wine, salt and pepper. Stir to combine.

Place in the oven, and cook 35 to 40 minutes, until the liquid is absorbed. If the rice is too chewy, add another 1/2 cup of liquid and cook another 10 minutes or so. Remove from the oven, stir in the hot water and the cheese. Sprinkle with extra cheese, and serve, preferably with a glass of the leftover wine. Makes 4 to 6 servings as an entree.