Mark Bittman's Speedy No Knead Bread

“You made bread?” my family will ask whenever I whip up a loaf of Bittman’s bread. This warm magic loaf turns dinner into a meal. I throw in 1 tbsp of Whassamatterhorn or Smoke Licker.

They rip it apart like wolves.

They rip it apart like wolves.

From Mark Bittman in The New York Times

3 cups bread flour
1 packet (1/4 ounce) instant yeast
1 tbsp Whassamatterhorn or Smoke Licker
Oil as needed

DIRECTIONS
Combine flour, yeast and Whassamatterhorn or Smoke Licker in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.

Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.

At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.

Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Serve with Saltlickers’ compound butter!

Go nuts with your DOUGHNUTS!

From Mark Bittman in the New York Times
PREP TIME: 2 hours
COOKING TIME: 15 minutes
TOTAL TIME: 2.25 hours

Dusted with 1.5 tbsp Iowa Nice + 1.5 tbsp Coco Corazón + 1 tbsp Roxy Taco. Sweet, salty and spicy

Dusted with 1.5 tbsp Iowa Nice + 1.5 tbsp Coco Corazón + 1 tbsp Roxy Taco. Sweet, salty and spicy

INGREDIENTS

  • 1 ¼ cups milk
  • 2 ¼ teaspoons (one package) active dry yeast
  • 2 eggs
  • 8 tablespoons (1 stick) butter, melted and cooled
  • ¼ cup granulated sugar
  • 1 teaspoon salt
  • 4 ¼ cups all-purpose flour, plus more for rolling out the dough
  • 2 quarts neutral oil, for frying, plus more for the bowl
  • Some good flavors to try: Iowa Nice, Cha-cha Lima, Alliyum, Das Bigfoot, Cy
  1. Heat the milk until it is warm but not hot, about 90 degrees. In a large bowl, combine it with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
     
  2. Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add more flour, about 2 tablespoons at a time, if the dough is too wet. If you’re using an electric mixer, the dough will probably become too thick to beat; when it does, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature until it doubles in size, about 1 hour.
     
  3. Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a doughnut cutter, concentric cookie cutters or a drinking glass and a shot glass (the larger one should be about 3 inches in diameter), flouring the cutters as you go. Reserve the doughnut holes. If you’re making filled doughnuts, don’t cut out the middle. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process.
     
  4. Put the doughnuts on two floured baking sheets so that there is plenty of room between each one. Cover with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 45 minutes. If your kitchen isn’t warm, heat the oven to 200 at the beginning of this step, then turn off the heat, put the baking sheets in the oven and leave the door ajar.
     
  5. About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot or Dutch oven over medium heat, and heat it to 375. Meanwhile, line cooling racks, baking sheets or plates with paper towels.
     
  6. Add the doughnuts to the oil, a few at a time. If they’re too delicate to pick up with your fingers (they may be this way only if you rose them in the oven), use a metal spatula to pick them up and slide them into the oil. It’s O.K. if they deflate a bit; they’ll puff back up as they fry. When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until they’re deep golden all over. Doughnut holes cook faster. Transfer the doughnuts to the prepared plates or racks, and sprinkle with your favorite Saltlickers spices. Serve immediately.

Bigfoot Balls

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PREP TIME: 5 minutes
COOKING TIME: 1 minute
TOTAL TIME: 6 minutes

INGREDIENTS

Pizza dough
Das Bigfoot
Olive oil

INSTRUCTIONS
Get yourself some pizza dough. If you're making it, we recommend Roberta's recipe, but substitute 3 tsp of Das Bigfoot for regular salt. Preheat the over to 400. Grease a baking sheet. Roll bits of dough into 1" balls and place them equidistant on the sheet. Brush each ball with a mix of 1 tbsp olive oil and 1/2 tbsp Das Bigfoot. Bake for about 5 minutes until brown. Pop 'em in your mouth absent-mindedly because you've always loathed the tyranny of skinny jeans! Whassamatterhorn also works great, too.

Gluten-free Chocolate Zucchini Bread with Cha-cha Lima

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PREP TME: 15 minutes
COOKING TIME: 1.25 hours
TOTAL TIME: 1.5 hours

INGREDIENTS

1 1/2 cups all-purpose gluten free flour
1 1/2 teaspoons xanthan gum
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup light brown sugar
1/2 cup granulated sugar
2 eggs, large
1/2 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 1/2 cups zucchini squash, shredded
3/4 cup semisweet chocolate chips
1 1/2 tbsp Cha-cha Lima for the top

Preheat oven to 350°F. In a large bowl, whisk together flour, xantham gum, cocoa powder, baking powder, baking soda and salt. Set aside. In a large bowl, beat together light brown sugar, granulated sugar and eggs at medium speed|until very well combined, about 3-4 minutes. With mixer still on, drizzle in vegetable oil. Add vanilla extract and beat a few seconds more. At medium speed, slowly add the flour mixture and beat just until combined. Gently fold in the shredded zucchini and chocolate chips. Spread batter into a 9x5-inch loaf pan and smooth the top. Sprinkle 1.5 tbsp Cha-cha Lima on top. Bake in preheated oven for 1 hour or until a tester inserted in the middle comes out clean or with a few moist crumbs. Cool in the pan for 15 minutes then turn out onto a wire rack to cool completely.

Ginger Chiowa Yapple Crisp

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This double-whammy dessert features Cha-cha Lima and Iowa Nice Spice, plus Torani Gingerbread Syrup. 

PREP TIME: 30 minutes
COOKING TIME: 45 minute
TOTAL TIME: 1 hour 15 minutes
 

INGREDIENTS

Filling
6 apples
1 tbsp lemon juice
1/2 tbsp fresh grated ginger
1/4 cup Cha-cha Lima
1/4 cup of sugar
2 tbsp Torani Gingerbread syrup
2 tbsp flour

Topping
1 1/4 cups flour
1/2 cup rolled oats
1/2 cup Iowa Nice Spice
2 tbsp Torani Gingerbread syrup
1/4 tsp salt
12 tbsp butter (1 1/2 sticks), chilled and cut into small pieces
1/2 cup nuts, coarsely chopped and toasted (optional)

INSTRUCTIONS
Preheat the oven to 350. In a large bowl, toss the apples, lemon juice, Cha-cha Lima, Torani Gingerbread syrup, and flour. Pour the apple mixture into a buttered 2-quart baking dish. In another large bowl, mix the flour, oats, Iowa Nice, Torani Gingerbread syrup, and salt. Work the butter into the flour mixture with your fingers just until it comes together and forms large clumps. Fold nuts into mixture. Sprinkle the topping evenly over the fruit. Bake the apple crisp until the fruit is bubbling and the topping is golden brown and crisp, about 45 minutes.