3rd Day of Christmas Joy......

 

Bowls, don't you just love them?

I do have a small collection.....

&

berries,

berries are hard to find here

in Idaho....

 

but I did find pretty red bowls

this year at Wal-Mart

 

Now these blue sponge bowls are my very

favorite.  This bowl weighs a lot.

I so wanted some of these bowls but

pretty much gave up ever

owning one, no place in California

to buy one and they were so

expensive.  Then one year we went

camping and stopped in a little

town on the coast and guess what

I found? 

A dear lady had always wanted to own

a hardware store and out in the middle of

nowhere she started one.  And there were my

bowls!!

I bought two, if we didn't have a truck full of camping

equipment I would have bought more.

 

Love those red berries with it...

 

Wish I could remember where I

got this little polka dot bowl....

 

Now this sweet bowl is very special to me.

When I worked at the university in Oklahoma I

became friends with a very special person.

She had come there to work on her PHD studies.

(happy to report she finished!)

This bowl was her mother's bread bowl.

I wonder how many loaves of yummy bread were

made in it?

I have included my favorite bread recipe for

you to try. 

I use to make it - invite some friends over right when

it was coming out of the oven - yum

Elizabeth Ann

 

This recipe for No-Knead Bread is courtesy of Jim Lahey of New York City's Sullivan Street Bakery

3 cups all-purpose or bread flour, plus more for work surface

1/4 teaspoon instant yeast

1 1/4 teaspoons salt

Olive oil, as needed

Cornmeal or wheat bran, as needed (optional)

1. In a large bowl, combine flour, yeast, and salt. Add 1 1/2 cups water and stir until blended; dough will be shaggy and sticky. Coat a second large bowl with olive oil. Transfer dough to oiled bowl and cover bowl with plastic wrap. Let dough rest at least 12 hours, but preferably up to 18, in a room about 70 degrees in temperature. When surface is dotted with bubbles, dough is ready.

2. Step 2

   Lightly flour work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice. Loosely cover with plastic wrap and let rest about 15 minutes.

3. Step 3

   Sprinkle just enough flour over work surface and your fingers to keep dough from sticking; quickly and gently shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, cornmeal, or wheat bran; place dough seam side down on towel and dust with more flour, cornmeal, or wheat bran. Cover with a second cotton towel and let rise until it has more than doubled in size and does not readily spring back when poked with a finger, about 2 hours.
4. After about 1 1/2 hours, preheat oven to 500 degrees. Place a 6- to 8-quart heavy covered pot, such as cast-iron or Pyrex, in oven as it heats. When dough has fully risen, carefully remove pot from oven. Remove top towel from dough and slide your hand under the bottom towel; turn dough over into pot, seam side up. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes. Cover, and bake 30 minutes. Uncover, and continue baking until browned, 15 to 30 minutes. Cool on a wire rack.