Deconstructed Nutella Biscotti

Imagine for a moment that rich, creamy, chocolate-hazelnut spread you find nestled in the centre of a Ferrero Rocher. 

Now imagine a jar full of it. 

Ah, Nutella. 

I know it’s marketed as a breakfast food (!), but let’s be honest with each other: do you really just spread Nutella on toast? Or do you sometimes grab a spoon and eat it unadulterated, straight from the jar? Yeah, me too. 

Sadly, I don’t think the world is ready for us to start eating spoonfuls of Nutella in public just yet. So in the mean time, I’ll recommend these:

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Deconstructed Nutella biscotti.

By deconstructed, all I mean is that we’ve taken chocolate and hazelnuts - the ingredients that are blended together to give Nutella it’s characteristic Nutella-y flavour - and have left them, well, unblended

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The result: a crunchy little cookie studded with enough dark chocolate and toasted hazelnuts that you’ll definitely think “Nutella”, with the upside that you won’t draw any disapproving stares. Hungry stares, maybe.

Luckily the recipe makes lots. 

Chocolate + Hazelnut Biscotti
Adapted from allrecipes
Makes roughly three dozen 

Ingredients
1¾ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
¼ cup olive oil (not extra virgin, unless you want the olive oil flavour to come through)
¾ cup white sugar
2 tsp vanilla extract
½ tsp almond extract
2 eggs
⅔ semi-sweet or bitterswee.t chocolate or chocolate chips*
1½ cups toasted hazelnuts**

Directions
1. Preheat oven to 300ºF.

2. Coarsely chop chocolate and hazelnuts with a serrated knife (it cuts chocolate the best!). Mix in a small bowl and set aside. 

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3. In a large bowl, whisk together flour, baking powder and salt. In a medium bowl, mix oil and sugar until well-blended. Add extracts and eggs to sugar mixture, and beat until smooth.

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4. Pour wet ingredients into dry and mix until flour is almost fully incorporated. Add chocolate and hazelnuts and mix until fully incorporated. Don’t be afraid to use your hands here! 

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5. On a baking sheet lined with parchment (I used a Silpat), shape dough into two logs roughly 12 inches by 2 inches. If dough is sticking to your hands, wet your hands with cool water. Bake logs for 35-40 minutes or until tops are lightly browned. 

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6. Let logs cool on pan for 10 minutes, and then cut on a diagonal into 3/4-1 inch slices. Lay slices on baking sheet, cut side facing up. Bake for an additional 15-20 minutes, or until biscotti are lightly browned. Cool, store in an airtight container, and enjoy with a cup of coffee or a shot of espresso. Or, you know, with a bit of Nutella. 

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Notes
*If you’re big on chocolate, I think you could safely bump this up to a full cup. 
*To toast, spread on a baking sheet and toast in a 350ºF oven for 10 minutes or until nuts are fragrant and turning golden, stirring halfway through. Also note that hazelnut skins can be bitter, so you may want to buy hazelnuts with the skins removed. You can also remove the skins yourself. After you’ve removed the nuts from the oven, wrap them in a dishtowel. Wait 5 minutes, then rub hazelnuts together while they’re still in the towel. This should remove most of the skins, but don’t worry if you don’t get all of them. 

Fun Facts (nice!) 
- It’s no wonder Nutella and Ferrero Rocher taste so similar - they’re both made by Ferrero
- February 5th is World Nutella Day, a day when Nutella lovers across the globe share recipes featuring or inspired by their beloved spread. I bet a lot of people also enjoyed a spoonful of the stuff straight from the jar. 
- While I’ve got you thinking about cookies inspired by a spread, why not check out this article about a controversial little spread made from cookies? (And yes, you heard me correctly. It’s a spread. Made from cookies.)

Dangerously Good: Salsa Verde

Ah, preventative measures. 

You know, those little things you do to make sure bigger, bad things don’t happen.  

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Well, apparently when your brain is telling you to take preventative measures, you should probably listen.

As I was charring veggies to make salsa verde - tomato salsa’s brighter, saucier green cousin - and the peppers started bouncing around in the pan because of the heat, I thought to myself: Hmm, I should probably poke some holes in those

But I didn’t. And then the really spicy green chile exploded - and I mean exploded - sending blisteringly-hot seeds flying at my face while I stood there, frozen, holding a smoking, ten-pound frying pan full of bubbling vegetables. Not good.

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Kitchen mishap aside, this salsa verde - literally “green sauce” - is definitely worth pulling out your cast iron frying pan for. And it’ll give you a reason to pick up some tomatillos - those bright green, tomato-like, papery-skinned fruits that have been kicking around the grocery stores lately. Cool, hey?

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Salsa Verde
Salsa verde is great on chips, tacos, huevos rancheros, fish, meat…the list goes on! 
Adapted from Gourmet
Makes about 1.5 cups

Ingredients
½ lb fresh tomatillos (roughly 3 medium tomatillos), husks removed and fruits rinsed*
1 fresh jalapeno, or other hot pepper(s) 
1 clove of garlic
¾ tsp salt
3 tbsp chopped fresh cilantro
¼ cup water

Directions
1. Poke a couple small holes in the tomatillos, pepper, and garlic.

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2. Heat a well-seasoned cast iron pan over medium heat. Pan is ready when a drop of water evaporates quickly after touching the surface of the pan. Add tomatillos, pepper and garlic to the pan and roast for 10-15 minutes, turning to char evenly.
 
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3. Allow vegetables to cool for a few minutes, then cut pepper in half and discard half of the seeds and membranes**. Transfer vegetables to a blender or food processor. Add salt, cilantro and water, and coarsely puree***. Adjust with water and salt until consistency and flavour are to your liking.

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*I added an extra tomatillo because I found the 1/2 lb version was a bit thin. 
**If you’re using really spicy peppers, be careful not to touch the membranes and seeds with your bare hands (either use a spoon or a knife, or wear gloves). The heat in the peppers can irritate your skin. Badly. I know from (recent, unpleasant) experience. 
***I can’t show you a photo of the pureeing process because I made the mistake of using an immersion blender and a shallow bowl. It was a mess. I don’t recommend trying it. 

Cake for Breakfast: Chocolate Pancakes

I know.  

I’m sorry.

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Chocolate pancakes? What was I thinking? 

Sweet, fluffy, and intensely chocolatey, these are about as close to cake as pancakes get. Imagine a pancake-shaped cupcake, and you’ve got the idea. Except that these apparently qualify as breakfast. 

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To make them more breakfast-like, we skipped the chocolate sauce the original recipe recommends (!) and ate them with blood orange salad (recipe below).

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I hate to say it, but they probably would have been good with a bit of whipped cream too. 

Chocolate Pancakes
These are probably too decadent for a regular breakfast. But if you’re looking to impress someone - your valentine, maybe? - I think you’re on the right track. 
Adapted from Gourmet
Makes 4 servings*

Ingredients
½ cup unsweetened cocoa powder
1¼ cup all-purpose flour
1 cup sugar
½ tsp baking soda
1/8 tsp salt
2 large eggs
1 large egg yolk
¾ cup buttermilk, well-shaken**
¼ cup vegetable oil
1 tsp vanilla
butter for pan 

Directions
1. In a large bowl, sift together cocoa powder, flour, sugar, baking soda and salt. 

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2. In a medium-sized bowl, whisk together eggs, egg yolk, buttermilk, vegetable oil, and vanilla.

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3. Pour wet ingredients into dry ingredients and stir until batter is moistened but not totally smooth. Don’t overmix, or your pancakes will be tough!  

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4. Heat a non-stick frying pan over medium-low heat. Melt a bit of butter in the pan, ladle a scant 1/4 cup of batter into pan for each pancake (I used a small ice cream scoop) and spread batter out a little bit. Leave a bit of room between pancakes so that you have room to manoeuvre your spatula. Cook over medium-low*** until edges look dry and tops are covered in bubbles. Flip and cook until bottoms are browned. Keep cooked pancakes warm on a baking sheet in a 200°F oven. 

 

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*I’d say it makes enough for 6-8 people. We made 18 smallish pancakes, ate nine between the three of us, and were totally stuffed. 
**Next time, I would add an extra tablespoon or two of buttermilk, as the batter was quite thick and took quite a while to cook through. 
***Don’t be tempted to turn up the heat. Because the batter is thick (see note above), cooking over higher heat will result in pancakes with burnt bottoms and raw centres. 

Blood Orange Salad
Inspired by smittenkitchen and epicurious 

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Cut top and bottom off of two blood oranges and stand upright. With a sharp knife, working from top to bottom, remove peel and pith. Cut peeled oranges 1/4-inch thick crosswise. Drizzle slices with 1 tsp honey, gently stir and let sit while you cook pancakes. 

Crispy, Chewy, Oatmeal Chocolate Chip Cookies

Do you guys ever go through food phases? You know, those extended periods of time where you eat the same thing, day in and day out, until you’re boarderline nutrient deficient. Where you mull over that critical question — What would I eat if stranded on a desert (or, if you’re lucky, dessert) island? — and conclude that you’d forgo the practical answer of “hot dogs” in favour of your beloved sesame bagel, peanut noodles, or whatever it is that you’re fixated on right now. 

Pancakes, curries, eggs on buttery toast and, of course, no-knead bread — at various points in time, they were all I would eat. But lately, all I think about is oatmeal, so much so that I have to make myself a bowl before bed because I can’t handle the thought of going without it for the thirty minutes of consciousness that exist between then and when I wake. 

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But breathe a sigh of relief - I’m not going to show you how to follow the directions on the side of a Quaker Oatmeal bag. (Update: I did end up doing this, and it was in fact tasty times.)

I’m going to give you the recipe for these.

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My original intention was to make a cookie that was relatively healthy. I’m not sure why I didn’t realize that a recipe calling for half a cup of butter was probably the wrong choice. Because these are definitely not healthy. But they are really good. Which is why I’m sharing them with you anyway. 

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Crispy at the edges, chewy in the centre, and full of chocolate, these are less an oatmeal chocolate chip cookie, and more a chocolate chip cookie with oatmeal added in for a bit of texture. They’re a bit sweet, maybe, so if you’re planning on eating more than one — and I wish you luck, if you intend otherwise — you may want to scale back the white sugar by a tablespoon or two. 

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Oatmeal Chocolate Chip Cookies
Adapted from allrecipes.com
Makes 24-30 cookies

Ingredients
½ cup butter, softened
½ cup white sugar
½ cup brown sugar, packed
1 egg
½ tsp pure vanilla extract
1 cup all-purpose flour
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
1 cup old-fashioned oats (I used Quaker large-flake oats)
1 cup chocolate chips

Directions
1. Preheat oven to 350°F. 
2. In a large mixing bowl, or the bowl of a stand mixer, cream butter and sugars. Beat in egg and vanilla extract. 
3. In a small mixing bowl, whisk together flour, baking soda, baking powder and salt. Add to butter mixture and stir until almost combined. Add oats and chocolate chips and stir until everything is fully combined. 
4. Drop rounded tablespoons of dough* onto an ungreased cookie sheet**. Leave two inches between cookies, as they’ll spread when baked. 
5. Bake for 10-12 minutes or until edges are golden and tops are lightly browned. Cool on the cookie sheet for 2-3 minutes, then transfer to a wire rack to cool completely (but make sure you sample a few while they’re still warm!). 

*You can also roll them into balls if you want them to spread out more evenly. I didn’t bother pressing them down at all - they spread just fine on their own. 
**To make cleaning up a bit easier, I lined my cookie sheet with a Silpat (silicone mat). 

 

It Gets Better: Pizza, No-knead-style.

A few weeks ago, all we wanted to eat for dinner was no-knead bread. So that’s exactly what we did. And though it really is great bread, we may have overindulged a bit (five loaves in one week isn’t too much, is it?). By the time the next week rolled around, we figured it was time for a change. 

So we made pizza.

Using a dough recipe that’s pretty much the twin of the no-knead bread recipe

Three times. 

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(We’re an adventurous bunch, hey?)
 
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The result: a crust that manages to be simultaneously crispy and chewy, and is so flavourful that you’ll wonder why you ever ordered take-out. 

Oh yeah, and just like the bread, this is dead easy

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The pizza dough recipe is just a tiny bit different from the bread recipe, so I’m going to give it you below. I’ll also share with you a few topping suggestions, including our hands-down favourite!

No-knead pizza dough
Adapted from tastingtable.com, where it was adapted from Jim Lahey, Co. 
Makes 3-4 medium pizzas (see note below)

Ingredients
3 cups all purpose flour
¼ tsp instant yeast
1½ tsp salt
1½ cups warm water

Directions
1. Whisk the first three ingredients together in a large bowl. Pour in water and stir until combined (dough will be sticky). Cover with plastic wrap and let rise at warm room temperature for 12 - 24 hours. 
2. After dough has rested, transfer to a lightly floured work surface. Dust dough with bit of flour and fold over on itself once or twice. Cover loosely with plastic wrap and let dough rest for 15 minutes.
3. Divide dough into 4 pieces* and shape each piece into a ball. Place on a well-floured surface and cover with a well-floured cotton towel**. Let rise for 2 hours. 
4. Stretch, toss, or roll each ball out to be about 12 inches wide. Add toppings and bake in a preheated oven on top of a very hot pizza stone***.

*I divided it into 3 pieces to make slightly larger (~13 inch), thicker-crusted pizzas.
**I cover the dough loosely with plastic wrap and then an unfloured towel. 
***We don’t have a pizza stone, so we use a heavy baking sheet that’s been heated for 5 minutes in a 500°F oven. We roll the dough out on cormeal-dusted parchment, add the toppings, and transfer the whole thing (parchment and pizza) to the hot pan (much easier than trying to transfer a floppy, uncooked pizza!). We baked the pizzas in the photos at 500°F for 10-15 minutes or until the crust browned and the toppings looked tasty. We found that the toppings cooked a bit too quickly and the crust browned too slowly at 500°F, so next time we’ll try it at 450°F. 

Topping Suggestions 

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With this dough, it’s best to go easy on the toppings - this’ll keep the crust crisp and let its great flavour come through. Here are a few combinations that we really liked:

Roasted garlic + zucchini + parmesean + chilis (our favourite!)
- Smush together one head of roasted garlic (or 6 cloves of fresh garlic, bashed or whizzed to a paste) with a large pinch of salt and 2 tsp olive oil. Spread evenly over dough. single layer of thinly-sliced zucchini (~1 small zucchini). Add a light drizzle of olive oil, a sprinkle each of salt and dried chili flakes, and a small handfull of good quality grated parmesan cheese. Bake.

Margherita
- Spread a thin layer of tomato sauce over dough. Top with a small handful of fresh basil and a bit of fresh mozzarella (sliced-1/8 inch thin or torn - a little will go a long way!). Sprinkle with a pinch or two of salt. Bake. 

Reverse Margherita (not the official name, but that’s how I think of it)
- Spread a thin layer of good pesto over dough, leaving a bit of an edge. Top with thinly-sliced fresh tomatoes, a small handful of fresh basil, and a bit of fresh mozzarella (sliced 1/8-inch thin or torn - a little will go a long way!). Sprinkle with a pinch or two of salt. Bake.


Pizza is on the menu again this week, and we’re looking for some new topping ideas!

What are your favourite pizza toppings? : )

 

 

 

How to Pop Popcorn with Ease!

Today, I’m sharing something that will revolutionize your snacking world: I’m going to show you a super-easy way to pop popcorn at home. 

Because sure, that prepackaged microwavable stuff always starts off tasty. But by the time you’ve polished off your share, your mouth feels, well…different. Bagged popcorn is also pricey, unhealthy, and I’m guessing those waxy bags aren’t doing anything good for the environment. 

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Now, the stuff I’m going to show you how to make, not only is it super-easy. It’s also: 

  •  Speedy,
  •  Inexpensive,
  •  Healthy,
  •  Super-tasty,
  • AND you can reuse/recycle the bag when you’re done. Nice!

The secret weapon? 

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A paper lunch bag. Amazing!

Throw a handful of kernels in a brown paper bag, fold the top over a few times, give it a quick spin in your microwave, and, voila! Delicious popcorn. 

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Below, you’ll find the instructions on how to make a basic bag of popcorn, along with a few tasty seasoning suggestions. Now let’s get to it! 
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Lunch Bag Popcorn
Makes 4 cups (enough for two hungry snackers)

Ingredients
1/4 cup unpopped popcorn kernels
Seasonings (I’ve suggested a few below)

Directions
1. Pour 1/4 cup of unpopped popcorn kernels in an unwaxed brown paper bag. Make a 1-inch fold at the top of the bag, and fold over three times (see the photos above!). Microwave on your popcorn setting until the popping has slowed to the point where there are 4-5 seconds of silence between each pop (this takes 2 minutes in our microwave*).

2. Now you’ve got options. You can:
- Add your seasonings to the bag, fold the top over and give it a shake**; or
- Transfer the popped kernels to a bowl, leaving the unpopped kernels in the bag. Close the bag, and give it another go in the microwave to pop the unpopped kernels.

*With the microwave and the kernels we’re using, we can’t get all of the kernels to pop in one go without burning some of the popcorn. So we microwave the bag for 2 minutes, and pour the popped stuff in a bowl, and leave the unpopped kernels in the bag (they always settle to the bottom). Then we close the bag and give the unpopped kernels another go in the microwave. Easy!
**Note that if you add your seasonings directly to the bag, you shouldn’t reuse or recycle the bag. 
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Seasoning Suggestions   

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Homemade popcorn is a healthy snack as long as you don’t go overboard on the butter and salt. Below are some of our favourite healthy-ish seasoning combinations. But everyone takes their popcorn a bit differently, so don’t be afraid to adjust the seasoning level up or down! 

Cinnamon + Sugar + Salt (above)
  - Drizzle popcorn evenly with 1-1.5 tbsp melted unsalted butter and toss to coat. 
  - Combine 1 tbsp white sugar, 1 tsp ground cinnamon and 1/4 tsp fine sea salt in a bowl. Sprinkle evenly over buttered popcorn. Toss again to coat.
Taste and season with more sugar or salt as you wish!  

Olive Oil + Sea Salt
   - Drizzle popcorn with 1-1.5 tbsp extra virgin olive oil and toss to coat.
   - Sprinkle with a few large pinches of good, fine sea salt and toss to coat
   - Taste and add more salt until it’s to your liking. 

Other Ideas
  - Flavoured oils:
swap butter or olive oil for something more adventurous, like chili, garlic, nut, or coconut oil!  
  - Dry spices:
experiment with things like chipotle powder, cumin, garlic powder, wasabi powder, curry powder, cayenne - anything, really! Start with just a little bit, and keep sprinkling, tossing and tasting until you’ve found the flavour you’re looking for. Add a sprinkle or two of salt along the way. 
  - Sweet stuff: try a flavoured sugar or a mixture made from cocoa powder, sugar, and a pinch of salt (and a pinch of cayenne too, if you’re feeling particularly adventurous!). 

Happy popping!

Minimum Effort, Maximum Awesome: No-knead Bread

Off in some parallel universe, my super-self gets up at 4:00 am on the weekends to make bread. As soon as the bread is out of the oven, she packs it up and heads off to a picnic in the park with her good friends, Darwin and da Vinci. She also speaks a zillion languages and reads the dictionary for kicks. 

Back here in reality, you’re more likely to find me reading Harry Potter than Meriamm-Webster. My high school French has regressed to an elementary level, I always wake up late, and I’m not pals with a bunch of dead guys. And I don’t make bread. 

I know there are those heroic people who can find the time to measure, mix, wait, knead, wait again, shape, wait some more, bake, and then cool. I’m just not one of them. Now, that being said:

You NEED to make this bread. 

no_kneadapril12 (5 of 5).jpgSeriously. I made it on Sunday. And Tuesday. And again on Thursday. And yesterday. And today. 

Because this is honestly one of the easiest things I’ve ever made. And it’s also one of the best.

Bread_collage_april12.jpgI mean, this is art. Delicious art that crackles as it cools, Rice Krispies-style. And get this — all that stands in the way of you and this bread are a few simple ingredients, a heavy oven-safe pot/casserole dish with a lid, about three minutes of active work (none of which is kneading, hence the name no-knead bread), and a bit of patience. 

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Please, please, don’t let the 18-hour wait discourage you. It’s totally worth it. With the teeniest bit of effort, I’m sure you can find a schedule that’ll work great for you. I’ve included my schedule at the end of the post — tweak it as need be, and get baking as soon as you possibly can!
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No-Knead Bread
This recipe, developed by Jim Lahey of Sullivan Street Bakery, appeared in NY Times writer Mark Bittman’s column, The Minimalist (which, incidentally, wrapped up last week). If you’re interested in learning about the science behind this bread, I’d highly recommend checking out the original article. Here, I’m giving you the recipe precisely as Bittman wrote it, with my notes at the end. 

Ingredients
3 cups all-purpose or bread flour, more for dusting
¼ tsp instant yeast
1¼ tsp salt
Cornmeal or wheat bran as needed

Directions
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. 

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal*. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees F. 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 towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. 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.

*I’ve been putting the dough on a well-floured sheet of wax paper, rather than a towel. I placed the dough on a towel the first time I made it, and it stuck to the towel pretty badly. I do cover the dough with a towel though, and that’s worked fine. 

My Schedule: Below is the schedule I use when I want the bread to be ready around dinner time. Note that although I’ve listed precise times, I’m not nearly so exact. 
        Day 1, 10:00 PM:  Step 1: Mix ingredients and cover the bowl with plastic wrap. Sleep, work, be happy! 
        Day 2, 4:00 PM:   Step 2: Fold dough over a couple of times and let rest for 15 minutes.     
                   4:15 PM:   Step 3: Shape dough into a ball and cover with a towel. 
                  5:45 PM:   Step 4: Place pot in the oven and preheat oven to 450°F.     
                   6:15 PM:   Step 4: Put dough in pot, cover, and bake for 30 minutes.
                   6:45 PM:   Step 4: Remove lid.
                   7:00 PM:   Step 4: Take bread out of the oven, and let cool for as long as we’re able to restrain ourselves. 

A Happy Compromise: Cornmeal & White Cheddar Pancakes

The dilemma: it’s Sunday morning and we’re hungry. As usual, I want pancakes for breakfast, but Lauren and Rob aren’t in the mood for something sweet. I can’t justify making a batch just for myself because, well, the leftovers from the batch I made for dinner last night are still in the fridge. And while last night’s efforts were good, this morning I’d like something a little different. Tough times over here, hey? 

The solution: cornmeal and white cheddar pancakes. Unsweetened, dotted with shards of sharp cheddar, and fried in just a bit of salted butter, these are anything but your usual sweet brunch fare. And though they’re tasty enough on their own, we topped ours with plain yogurt, smokey stewed tomatoes, avocado, and cilantro. Nice!   

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The verdict: everyone’s happy! Rob polishes off four in what seems like minutes, and declares that he’d have them for breakfast everyday, if he could. Sweet praise for a savoury little pancake. 

Cornmeal & White Cheddar Pancakes
Adapted from: http://smittenkitchen.com/2010/08/sweet-corn-pancakes/
Makes 11 3.5-inch pancakes

Ingredients
3/4 cup - all purpose flour
1/4 cup - cornmeal (we used fine cornmeal, but any kind will work)
1 tsp - baking powder
1/2 tsp - baking soda
1/2 tsp - salt
1 egg
1 cup - buttermilk
1/2 cup - aged white cheddar, grated 
Butter, oil, or nonstick spray for the frying pan - whatever suits your fancy! 

Directions
1. Preheat oven to 200°F and place a baking sheet inside.  

2. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. In a medium bowl, whisk together egg and buttermilk.

3. Pour the wet ingredients into the dry. Stir with a wooden spoon until the ingredients are nearly combined, leaving the batter a bit lumpy. Fold in the cheddar, being careful not to overmix (or you run the risk of tough pancakes). If the batter is too thick or thin, adjust with a bit of milk or flour, respectively. 

4. Heat a large nonstick or cast-iron pan over medium heat. Once it’s hot, add a bit of butter (or oil, or spray) and stir to melt. For each pancake, add about 1/4 cup of batter to the pan, leaving a few inches between them to give yourself room to maneuver your flipper. Once the tops are covered in little holes and the edges are starting to dry, give them a flip. Cook until the bottoms are evenly browned, and then transfer them to the baking sheet in the oven. Transfer cooked pancakes to the baking sheet in the oven. Add more butter/oil/spray to the pan (if necessary), and start again!