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November 2008
November 23, 2008
November 08, 2008
Delish!
European Peasant Bread
Makes 4 loaves (so this recipe can be easily halved).
3 cups lukewarm water
1 1/2 Tbsp instant yeast
1 1/2 Tbsp salt
1/2 cup rye flour
1/2 cup whole wheat flour
5 1/2 cups flour
1. mix the salt and yeast with the water in a large bowl. mix in the remaining dry ingredients without kneading. the dough will be very wet. cover with a towel and allow to rest at room temperature for about 2 hours.
2. at this point you can use the dough or refrigerate (it will keep for about 2 weeks). if you are going to make the bread right away, it’s still a good idea to refrigerate the dough for an hour or two so it is easier to handle.
3. cut off a section of the dough (1/4 if you make enough for 4 loaves), and dust it with flour. quickly shape it into a ball by stretching the surface of the dough around the bottom on all four sides, rotating the ball a quarter-turn as you go. allow to rest and rise on a cornmeal-covered baking sheet. while the dough is rising, heat the oven to 450 F and place an empty broiler tray (i used a small casserole dish) on the lowest rack in the oven. if you are baking on a baking stone, place it in the oven to heat up with the oven.
4. when the oven is ready and the dough has risen, sprinkle the loaf liberally with flour and make a few 1/4 inch deep slashes on the top using a serated bread knife (a cross or tic-tac-toe pattern both work). leave the flour on top of the loaf during baking.
5. place the baking sheet into the oven (or slide the dough onto your baking stone). pour 1 cup of hot tap water into the broiler tray, quickly close the oven and bake for about 35 minutes. the top should get a good hard crust and will be deeply browned. allow to cool on a cooling rack and brush off excess flour from the top of the loaf before slicing.
November 03, 2008
Featured Restaurant - Hudson's on the Docks
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All tables feature extraordinary views of the Port Royal sound for a truly unique Lowcountry dining experience. Hudson's employs the largest and one of only two remaining fishing fleets on the island which brings fresh local seafood straight from our docks to your table. Share the excitement as our crews unload thousands of oysters, shrimp and soft shell crabs from the day's catch. Bring your family and friends for a special Lowcountry treat that has been a tradition for island-goers for many years.
Hudson's On The Docks
1 Hudson Rd.
Hilton Head, South Carolina
PHONE: (843) 681-2772
FAX: (843) 681-2774
Hi Everybody!
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John Brackett
Brackett Photography Inc.
12 Gardenia St.
Hilton Head, S.C. 29928
843-298-7427
Website: www.brackettphotography.com
