Happy New Year! The holidays are over and everyone is on their gym/juicing resolution. How long do your resolutions last? I personally am not into the detox, juicing, fasting thing. Many, many of my friends are and more power to them, but, I just can’t. The other day I went and bought $50 worth of cold-presssed, fresh juice. I tried, I promise I tried, but I just couldn’t do it. They are SO gross! I would rather have 5-10 pounds to loose than drink that stuff. But, to each his own! In the Hood house we try to strike a balance of healthy and bad-80% good and 20% bad. I don’t want my kids to worry about food/calories their whole lives. I want them to enjoy food sitting around the table and forming relationships over a fabulous long dinner. I feel like if they exercise and eat reasonably well then thats all I can ask for. Life is way too short to not eat the dessert or the steak.
Rosemary and Olive No Knead Bread
Such an easy way to make homemade bread. Add any extra ingredients you like or omit everything and have just perfect bread.
- 3 Cups Unbleached all purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 1/2 Cups Water
- 1/4 cup Kalamata olives, sliced
- 2 Tablespoons Fresh rosemary, chopped
In a large bowl, sift flour, salt and yeast. Add water and mix until a sticky mixture forms.
Add more water a Tablespoon at a time if the dough is too dry.
Cover bowl with plastic wrap and set on the counter for 12 hours or overnight.
Heat oven to 450°
Once the oven has reached 450° place the Dutch oven, with lid in the oven to heat for 30 minutes. While the pot is heating, dump the dough onto a floured cutting board. At this time, mix in any extra ingredients such as Kalamata olives and rosemary. Do not over mix the dough or it will be tough.
Once the pot is hot, remove from the oven and place the dough ball in the center of the hot pot. Cover with the lid and place in the oven for 30 minutes. After 30 minutes of cooking, remove the lid and continue cooking for another 15 minutes.
Remove from the oven and remove bread from the pot to prevent carry over cooking. Place on a cutting board or baking rack to cool.
Store in plastic wrap in the refrigerator for 2-3 days.