No Knead ARTISAN BREAD

Being kind of new to bread making I have been doing a lot of experimenting with different bread recipes...I have to tell you..there is nothing better than baking your own bread...It just feels like such an accomplishment!....I have been seeing a lot of these no knead bread recipes so I had to try it...they all have different ingredient amounts as far as you yeast and flour....I tried this one and I really like the way it turned out...If you are new to baking bread or using yeast I would say this is the recipe for you to try...This bread turned out amazing...a very nice crusty crunch on the outside..and nice and airy and chewy on the inside...This gets baked in a preheated Dutch Oven..Here is how I make this ..I also added an easy to follow video of  how I made this...Enjoy!

INGREDIENTS

3 Cups All Purpose Flour

2 teaspoons Instant Yeast

2 Teaspoons Salt

1 1/2 Cups Lukewarm Water

DIRECTIONS

Mix flour, yeast and salt in a large bowl.

Add water and with the handle of a wooden spoon mix until incorporated

Dough will be wet and Shaggy

Cover bowl with plastic wrap and let rise for 2-3 hours until it doubles in size

Preheat oven to 450 and add your dutch oven to it with the lid...making sure your handle is oven safe

Scrape dough out of bowl..,,Shape your dough on a floured surface sprinkling the top too...using a dough scraper or a large spatula start folding the sides inward about 6  times...it doesn't have to be too perfect 

Transfer dough to parchment paper...and add to preheated dutch oven

Bake for 30 minutes covered...remove cover and Bake 10 more minutes or until deep golden and crispy

Let cool for 10 minutes before slicing

No Knead ARTISAN BREAD

Yield: 8

Author: Natalie Buscemi-Hindman

Prep time: 5 MCook time: 40 MTotal time: 45 M

Super easy..super crusty bread..with a airy chewy center...No kneading required and baked in your Dutch Oven

Ingredients:

• 3 Cups All Purpose Flour
• 2 teaspoons Instant Yeast
• 2 teaspoons Salt
• 1 1/2 Cups Luke Warm Water

Instructions:

1. Mix flour, yeast and salt in a large bowl
2. Add water and with handle of wooden spoon mix until incorporated
3. Dough will be wet and shaggy
4. Cover bowl with plastic wrap and let rise for 2-3 hours or it doubles in size
5. Preheat oven to 450 and add dutch oven to it with lid on making sure handle is oven safe
6. Scrape dough out of bowl...shape dough on floured surface sprinkling top too
7. Using a dough scraper or large spatula start folding sides inward, about 6 times, it doesn't have to be too perfect
8. Transfer dough to parchment paper, and add to preheated dutch oven
9. Bake for 30 minutes covered...remove cover and Bake 10 more minutes or until golden and crispy
10. Let cool for 10 minutes before slicing

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LEMON BARS

Well I have never made Lemon Bars before...but when your pregnant daughter has a craving for them you learn real quick!...Only problem is I only had 1 lemon in the house....Fortunately these turned out really well,...I have never really been a fan of Lemon Bars....but I am now...these were definitely simple enough to put together and I will for sure be making them a lot now!!...Here is how I put these together....Enjoy!

INGREDIENTS

SHORTBREAD BASE

1/2 Cup (1 stick) Butter softened

1/2 Cup Powdered sugar

1 Cup all purpose Flour

pinch of salt

LEMON FILLING

2 Eggs 

1 Cup granulated sugar

1/2 teaspoon Baking Powder

3 Tablespoons Lemon juice (1 lemon)

Zest of 1 Lemon

pinch of salt

DIRECTIONS

1. Preheat oven to 350...and lightly spray 8 x 8 baking dish but making sure you spray sided of dish

SHORTBREAD BASE

1. In a stand mixer add butter then powder sugar and beat until combined.....then add flour and salt...continue beating until soft dough forms....take dough ball and add to baking dish...spread evenly patting with your fingers....Bake 18-20 minutes until golden....remove from oven but leave oven on for filling

LEMON FILLING

1. Meanwhile back in your mixer add the eggs and granulated sugar..add baking powder, salt and your lemon juice and zest...beat until mixed...Pour over the warm shortbread base and return to oven for 25-30 minutes,,,checking until firm...you can check with a toothpick...the top will be browned.....Put it in the fridge until cool and then sprinkle with powdered sugar on the top

LEMON BARS

Yield: 8

Author: Natalie Buscemi-Hindman

Prep time: 35 MCook time: 30 MTotal time: 65 M

These Lemon Bars are a great way to get your Lemon fix!....easy to put together with a yummy shortbread crust

Ingredients:

SHORTBREAD BASE

• 1/2 Cup Butter (1 stick) softened
• 1/4 Cup Powdered Sugar
• 1 Cup All Purpose Flour
• Pinch of Salt

LEMON FILLING

• 2 Eggs 
• 1 Cup Granulated Sugar
• 1/2 teaspoon Baking Powder
• Pinch of Salt
• 3 Tablespoons  Lemon Juice (1 Leemon)
• Zest of 1 Lemon

Instructions:

How to cook LEMON BARS

1. Preheat oven to 350 and lightly spray a 8 x 8 baking dish making sure to spay sides too
2. SHORTBREAD BASE
3. In your sand mixer add butter and powder sugar and beat until combined...then add flour and salt...continue beating until soft dough forms..take dough ball and add to baking dish..spread evenly patting with your fingers....Bake 18-20 minutes until golden...remove from oven but keep it on for filling
4. LEMON FILLING
5. Meanwhile back in your mixer add the eggs and granulated sugar..add baking powder and salt...and your lemon juice and zest..beat until mixed..Por filling over the warm shortbread base and return to oven for 25 30 minutes...checking until firm..you can check with a toothpick..the top will be browned..Put in the fridge until cooled and then sprinkle top with powdered sugar

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BELLA BUTTON COOKIES

These cookies were the ones I came up with while trying to make a cookie for my grandson who has some food allergies....All of the ingredients in this cookie are everything he can have....So when I first made them my family said they reminded them of a cookie I used to buy for them at our hometown bakery...They were called Belly Buttons and they were one of their favorites...although my cookies doesn't look exactly like them, they thought the flavor was pretty close....That was good enough for me!!....I call them Bella Buttons instead after our dog Bella....This is a flat crisp cookie with a little bit of chew to it....Here is how I make them...Enjoy!

INGREDIENTS

1/4 Cup Ghee or soft butter

1/4 Cup Natural Cane Sugar

!/4 Cup Brown Sugar 

1/4 Cup Coconut Sugar

2 eggs

1 1/2 Cups Almond Flour

1/2 Cup Tapioca Flour

1/2 teaspoon Salt

1 teaspoon Baking Soda

1 Cup semi sweet Chocolate Chips

1 Cup Chopped Walnuts

DIRECTIONS

Add ghee to mixing bowl and add sugars....mix til smooth then add eggs

Add flours to a bowl with salt and baking powder and whisk together

Then slowly add flour mixture to mixing bowl with the sugar mixture

Mix until smooth then fold in  the chocolate chips and walnuts

Preheat over to 350

Add cookie mixture by 2 Tablespoon scoop to silpat or parchment lined baking sheet...making sure to flatten give each cookie enough room to spread

Bake for 8-10 minutes depending on size and if you like them crispy or not

Enjoy!!

BELLA BUTTON COOKIES

Author: Natalie Buscemi-Hindman

Prep time: 25 MCook time: 10 MTotal time: 35 M

These are a recreation of one of our favorite Hometown bakery cookies...They may not look the same, but the taste is there...these are also gluten free

Ingredients:

• 1/4 Cup Ghee or soft butter
• 1/4 Cup Natural Cane Sugar
• 1/4 Cup Brown Sugar
• 1/4 Cup Coconut Sugar
• 2 Eggs
• 1 1/2 Cups Almond Flour
• 1/2 Cup Tapioca Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 Cup semi sweet Chocolate Chips
• 1 Cup Chopped Walnuts

Instructions:

How to cook BELLA BUTTON COOKIES

1. Add Ghee to mixing bowl...add sugars and mix until smooth...add eggs and mix
2. Add salt and baking soda to almond and tapioca flour and whisk to incorporate
3. Slowly add flour mixture to sugar mixture until smooth
4. Fold in chocolate chips and walnuts
5. Preheat oven to 350
6. Add cookie dough by 2 Tablespoon scoops to silpat or parchment lined baking sheet flattening...leaving enough room between cookies...these will spread
7. Bake until golden or crispy...your choice checking after 8 minutes bake longerto your liking

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ITALIAN BREAD

I feel like i have been searching and searching for the perfect Italian Bread recipe....Well I think I can say I finally found it!..This bread has the perfect airy texture and bounce,,,and the perfect chew to it that I just love about home made bread...You will not be disappointed with this recipe....With this dough I cut it in half...rolled each piece into a rope and then braided the 2 pieces together...pinching and tucking the ends under...I added sesame seeds, but you don't have to....you could also make this into different shapes or add it to a loaf pan or even make rolls out of it...The choice is yours....   Be creative and ...Enjoy!!

INGREDIENTS

1 package or 2 1/4 teaspoons Active dry Yeast

1 Tablespoon Sugar

1 1/4 Cups Warm Water

1 teaspoon salt

2 1/3 Cups Flour (I used 00 flour) plus extra

2 teaspoons Olive Oil

sesame seeds and beaten egg white if adding

DIRECTIONS

Add yeast and sugar to lukewarm water and set aside

In your stand mixer add Flour and salt and with dough hook mix on low to combine

Slowly add water mixture and mix until combined...you can slowly add more flour until dough forms

You can also do this all by hand if you don't have a mixer

Transfer dough to lightly floured surface and knead for a few minutes

Add dough ball to bowl with olive oil in it and flip it to coat

Cover and let rise for 45-60 minutes or more

Remove dough and shape as you like...cover again and let rise for an additional 90 minutes or double in size

Brush with beaten egg white and sprinkle heavily with sesame seeds now if you decide to add

Bake at 350 degrees checking after 30 minutes....bake until golden brown or internal temp of 190

Remove from oven and let cool on rack 10 minutes before slicing

ITALIAN BREAD

Yield: 6-8

Author: Natalie Buscemi-Hindman

Prep time: 30 MCook time: Total time: 30 M

This is the Italian bread you have been looking for...light and bouncy texture with the perfect chew...form it the way you like braid, loaf or rolls!

Ingredients:

• 1 package or 2 1/4 teaspoons Active dry Yeast
• 1 Tablespoon Sugar
• 1 1/4 Cups Lukewarm Water
• 1 teaspoon salt
• 2 1/3 Cups Flour ( I used 00 flour) Plus extra
• 2 teaspoons Olive Oil (for bowl to rise)

beaten egg white and sesame seeds if adding

Instructions:

How to cook ITALIAN BREAD

1. Add yeast and sugar to warm water and set aside
2. in a mixing bowl add flour and salt and stir
3. Slowly add yeast mixture to flour either by hand or in stand mixer with dough hook mix until dough forms...adding more flour as needed
4. When ball forms place it on a lightly floured surface and knead for a few minutes
5. Add dough ball to a bowl with the 2 teaspoons of olive oil then flip it to coat other side
6. Cover bowl with  a towel and let rise for 45-60 minutes. or more..Preheat oven to 350...remove dough from bowl and shape as you like...you can cut in half roll each piece into a rope and braid it on a  greased baking sheet  or add to a greased loaf pan or make into rolls ... if adding sesame seeds brush with beaten egg white and sprinkle heavily with sesame seeds now if adding
7. Bake in oven checking after 30 minutes...baking until golden brown or an internal temp of 190 degrees...Remove and let cool on rack for 10 minutes before slicing

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BISCOTTI

Biscotti is something I have always wanted to try and make...I just always thought they would be very difficult....Well having a little time on my hands I thought I would tackle them...and I am so glad I did...This is a very simple recipe that you can be creative with and add what you like...I made mine using dried apricots that I diced along with almond extract...If I would have had some sliced almonds on hand I would have added those...next time I will...I have to tell you this combination was so good...I also think dried cherries or cranberries would be a good choice also...I did also make a batch with no fruit and Anise extract...this are the Biscotti I remember as a young girl...Like I said you can make these with all your favorite things...or even dip half in melted chocolate!....These will now also be a nice addition to my Holiday baking...well here is how I made these...Enjoy!!

INGREDIENTS

4 Tablespoons cold butter (sliced into pieces)

3/4 Cups granulated Sugar

2 Eggs

1 teaspoon Extract your choice(almond, anise)

1/2 teaspoon Vanilla extract

2 Cups All purpose Flour

1 teaspoon Baking Powder

1/2 teaspoon salt

1 Cup dried diced fruit of your choice

1/2 Cup nuts of your choice

DIRECTIONS

Preheat oven to 350 degrees

Add butter slices to mixing bowl with paddle attachment...start mixing then add granulated sugar....add egg and mix until very smooth

You can now add extracts

In a separate bowl add flour, baking powder and salt...give it a stir and then start adding it slowly to butter mixture..until dough forms

Once dough forms remove and add to lightly floured surface and give it a few kneads until smooth

Cut ball in half and add them to your lightly greased or parchment lined or silpat lined baking sheet

You can now begin to form each half into a 10 x 4 inch log...wetting fingers if needed

Bake logs for 20 minutes until lightly golden...once done remove and let cool about 10 minutes...you can now turn your oven to Broil setting

Using a sharp knife start cutting on a diagonal about 1 inch wide...place each cookie on its side and Broil for a few minutes...watching very closely until lightly toasted...when don...turn over and toast other side

Remove  and let cool...Enjoy!!

BISCOTTI

Yield: 20 pieces

Author: Natalie Buscemi-Hindman

This is a classic Biscotti recipe that you can add what you like to...be creative and add your favorites to this basic recipe!....This can also be easily doubled if you need a large batch...Enjoy!

Ingredients:

• 4 Tablespoons cold butter (sliced in pieces)
• 3/4 Cups Granulated Sugar
• 2 Eggs
• 1 teaspoon extract of your choice (almond, anise)
• 1/2 teaspoon Vanilla Extract
• 2 Cups all Purpose Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• OPTIONAL
• 1 Cup diced dried fruit of your choice (I used diced dried apricots along with almond extract for mine)
• 1/2 Cup nuts of your choice
• You can also dip cookie half way in melted chocolate
• You can be creative and add what you like to this basic biscotti recipe!

Instructions:

How to cook BISCOTTI

1. Preheat oven to 350 degrees
2. Add cold sliced butter to mixing bowl, using the paddle attachment start mixing butter and add granulated sugar mixing well
3. Pour in the 2 eggs and keep mixing until very creamy...you can now add your extracts
4. In separate bowl add flour , baking powder and salt and stir together....you can now begin adding flour mixture slowly into wet mixture mixing until dough forms
5. Once it is all mixed you can remove dough onto very lightly floured surface...knead a few minutes and roll into a smooth ball
6. Cut dough ball in half and place on either a greased or parchment lined baking sheet...or silpat baking mat
7. Start forming ball by patting down into about a 10 x 4 rectangle log
8. Once formed ...bake in oven for 20 minutes
9. Remove from oven once lightly golden and let cool about 10 minutes
10. Turn oven to Broil setting....Using a sharp knife start slicing in a diagonal to get about 1 inch pieces..(If using silpat remove from that to slice then return to pan to broil )
11. Placing cookies on side place into oven to Broil...lightly toasting...watching carefully this may only take a few minutes...when done on one side...turn over to toast other side...again watching carefully
12. Let cookies cool and Enjoy!!

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