I really like making bread. It's fun to get your hands dirty, but I understand that yeast is a scary thing for people who don't have experience with it. Somehow, I started using it when I was young and too immature to understand the fear that comes along with wasting time, money and energy. I had time and energy in abundance. My first real forte into baking was in the 7th grade. I must have cooked before then because I choose to see which flour rose the highest using a cinnamon roll recipe. I made a lot of cinnamon rolls that year and when I turned in my report, there were questions asked of me that I had no idea what she meant. Questions about the weather and the heat of the oven. Things that I didn't know could make a difference in the baking of bread. Lots has happened since that first memorable baking.
Today, I invited a friend over to make bread. I was kind of concerned about the strength of the yeast, because we bought a huge stash of it last year sometime. I mixed it with warm water and sugar to see if it would proof and it did something but it should have done a lot more. I decided to forge ahead and consider the yeast, the rainy weather and cool house be damned.
I went over to King Arthur Flour's website and pulled up recipes for No-Knead bread. And settled on Blitz Bread: No-Fuss Focaccia because it could be started and eaten in about two hours. We dumped all the things in the mixer, mixed them up and plopped it in a 9x13 pan. I put some pizza seasoning from KAF as well as some Kosher salt and some Herb de Provence making basically three different kinds of focaccia. When I pulled it out of the oven, I knew it was time for new yeast, not nearly enough rising. It was still extremely tasty though. My favorite was probably the kosher salt. I had a huge craving for some artichoke hearts and chevre. I will definitely be making this bread again. Simple enough for the novice, tasty enough for the experienced.