I’ve been learning that cooking at our high Colorado altitude is a little different than cooking at our previous altitude in Utah. Here we are at 6,300 ft and in Utah we were at 4,700 feet. While they are both “high altitude”, Colorado has additional challenges with baking. I have not been super successful with cakes and cupcakes yet. Still working on adjusting the recipes. However, I’ve got cornbread down pat and decided to try my hand at my first loaf of bread. I am still having a hard time with pain when I over use my left arm, so I decided to try a favorite no fail, no knead recipe…. and I wanted an easy lazy dinner for last night so I made a Potato Corn & Ham Chowder to go with it :) Yes, I planned dinner around the bread. Hehe!
This bread is started the afternoon before the evening you want to eat it. It rises for a full 18-24 hours. I went the full 24 hours and it turned out awesome!
Nice, round crusty bread… perfect for dipping in soup or chili.
Last night we had it with Potato Corn & Ham Chowder. And it was SOOOO delicious!
Here’s a shot of it during its last rise stage. I keep a cool house (temp wise) and found that it rose nicely next to the crockpot of chowder… all that nice warm air coming off the crockpot…
(Really, I don’t own a ginormous crock pot and teeny tiny Kitchen Aid.. crazy angle with the camera phone.)
Once it has reached it’s full rise (dough doesn’t readily spring back when you poke it gently) it goes into the oven… Here’s a shot of it crisping up the crust… 2 more minutes, 2 more minutes….
I couldn’t wait for it to cool before cutting it… oh my gosh.. get in my tummy now…
Slather it up with some butter… just a smidge…
(See? I took a bite – or two – oh my… yum.)
Dunk it in your soup ….. and enjoy!!!
It was seriously good. I ate the last piece for breakfast this morning. MMMM.
No Knead Bread
*I measure most dry goods by weight for baking)
- Whisk together:
16 ounces All Purpose Flour
2 Teaspoons Kosher Salt (less if you use table salt)
1/4 Teaspoon Instant Yeast - Add:
11 ounces room temp water (abt 1.5 Cups)
2) Cover with plastic wrap and let sit for 18-22 hours in warm place (I put mine in the oven.. no drafts.
3) After it has rested and risen for 18-22 hours scoop your dough out onto a well floured piece of parchment paper. (It needs to be well floured or cornmealed or it will stick.) Spray a piece or two (depending on the size of your loaf) of plastic wrap and cover LOOSELY (allow for more rising room).
4) Let it rise for 30ish minutes (at 6300 ft), up to 1 hour at lower elevations.
***note: rise time depends on your elevation and climate. Here in Colorado (6,350 ft elevation) I can let my dough rise for about 1 hr and it is ready to go.***
The dough is ready when you can press your finger into the dough GENTLY and it very slowly springs back, but still leaves a slight indentation.
Ok, so now.. you need a HOT oven…. and an oven INSIDE the oven…
5) 30 minutes prior to baking: place a dutch oven (with the lid) into the oven and set the oven at 475. It’s gotta be HOT HOT HOT (yes, said just like the song…) Get that dutch oven all nice and hot.
OPTIONAL STEP: Here is a step you don't have to do, but I like to do. Score your bread. Immediately before placing your dough into the Dutch oven score (or slice) the top of the bread with a very sharp knife or a bread lame. Slice about 1/4" into the dough.
This allows the dough to expand in a controlled manner when oven spring happens. You don't have to score your dough. You can just let it go crazy and pop open wherever. Sometimes you can get some cool looking loaves.
6) Carefully take the dutch oven out of the oven and remove the lid. Remove plastic wrap and pick up the entire loaf of bread WITH the parchment paper and place it down into the dutch oven. Place the lid on the dutch oven and set the timer for 35 minutes.
7) After 35 minutes carefully remove the lid and bake an additional 8-10 minutes to brown up the crust.
Remove bread from dutch oven and place on a rack to cool. Cool completely before slicing.
03/22/2020: Here is a video I just posted for this bread recipe
Potato, Corn & Ham Chowder ~ Erin Grotegut
- Toss in a crock pot:
6-8 Russet Potatoes, peeled and diced/cubed small
1 Med White Onion, diced (about 1 Cup)
1 Can Creamed Corn
1 Can Whole Kernel Corn
8 Ounces Diced Ham
2.5-3 Cups Chicken Broth or Stock (3 cups if you use 8 potatoes)
1 Teaspoon Kosher Salt
1/4 – 1/2 Teaspoon Ground Black Pepper
Dash Garlic Powder (not garlic salt) - Optional:
1/4 Cup Fresh Chopped Chives
1-2 Tbs Diced Chiles (Your fave… kicks it up a notch or two…) - Have ready:
1/4 Cup Butter ( don’t use margarine)
2 Cups half and half
2 Tablespoons flour
2) Smash the food in the crock pot with a potato masher until it is the consistency you like.
3) Make a slurry. Scoop out 2 Tbs of the “broth” and put into a bowl or mug. Add 2 Tbs of flour and whisk with a fork. Add to the crock pot. This will help thicken the chowder a bit.
4) Add the butter and half & half and cook for about 10-15 minutes until the slurry has had a chance to thicken and cook.
Garnish with chopped chives and/or your favorite shredded cheese.
Enjoy!!!
