Mineral Wells Index, Mineral Wells, TX

Reflections

September 9, 2013

Reflections on a Weekend

(Continued)

I laid them in a large casserole dish which I first sprayed with Pam. Then I sprinkled a packet of Italian dressing over all the ingredients and poured a half cup of melted butter over it all. I covered the dish with foil and cooked it in a 350˚F oven for 50 minutes. Then I took the foil off and continued cooking for another 10 minutes. I served that with some naan bread I had recently made and some small tomatoes and yellow onions covered in white balsamic vinegar, olive oil and flake salt.

I spoke of Facebook, and I just want to say another word; it is the best place for new recipes and as a vehicle for prayer! I know they may not have meant it to be that way when it was created, but it is.

Here’s another recipe my friend Ron in Bedford used this weekend. It’s delicious.

Ron’s Crusty Bread

3 cups unbleached all purpose flour

1 3/4 teaspoons salt

1/2 teaspoon instant or rapid-rise yeast

1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12-18 hours. Overnight works great. Heat oven to 450˚F. When the oven has reached 450˚F place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.

If you don't have a cast iron pot, any heavy pot such as Le Creuset or similar will also work.

Enjoy cooking... and eating!



 

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