Hummus

Hummus


2 cans chick peas drained
2 cloves garlic minced
¼ cup tahini
¾ teaspoon salt
¼ cup water
2 tablespoons lemon juice
1 red pepper seeded chopped
Teaspoon basil
salsa


Put chopped bell pepper in bowl sprinkle with water and microwave about 5 min.
Combine peas, garlic, tahini, lemon juice, salt, basil, red pepper puree, and add water as it gets to thick, may not need all of water you want the dip thick but not so thick it isn’t blending. Pour into bowl and add salsa. I didn’t measure salsa but just eyeballed it, I looked for a good pink color, and did it to taste you can put as much or little as you want.

Naan

Naan


Pull off peach size amount of dough (can be little larger doesn’t really matter, bread will just be little thicker which is how I like it)

Put flour on counter so dough doesn’t stick while rolling out

Roll to about 1/8th inch thickness (doesn’t matter if thicker, I prefer mine thicker)

Heat cast iron skillet on a medium high (about 5 and 6 for me)
When water sizzles when sprinkled on then ready to cook with

Add 2tbs safflower oil (can use vegetable oil safflower is better for you, also if not lent you can use butter)

Put dough into skillet and cover (I use a large plate to cover but either a lid or foil will work

Cook about 3 minutes on each side until golden brown. Cooks quickly take off and use pizza cutter to cut into pieces.

Artisan Bread

Artisan Bread
Makes 4 1-pound loaf

Ingredients

3 cups lukewarm water (slightly warmer than body temp, if too hot you will kill yeast about 100 degrees)
1 ½ tbsp yeast (2 packets, do not get fast rise yeast, need regular yeast)
1 ½ tbsp coarse kosher or sea salt
6 cups unsifted, unbleached, all-purpose white flour


Equipment

Baking stone
Pan to put in oven to hold water while bread is cooking
Plate to put dough on while resting

Directions

1. Heat water to just a little warmer than body temperature
2. Add yeast and salt to the water in a large bowl. Don’t worry about getting it all to dissolve
3. Mix in the flour by gently scooping it up, then leveling the top of the measuring cup with a knife; don’t pat down. Mix with a wooden spoon until uniformly moist. If hand mixing becomes too difficult, use very wet hands to press it together. Don’t knead! This step is done in a matter of minutes and yields a wet dough loose enough to conform to the container.
4. cover loosely. Do not use screw-topped jars, which could explode. Allow the mixture to rise at room temperature until it begins to collapse or flatten on top, approximately two hours depending on temperature. Longer rising times, up to about five hours, will not harm the result. You can use a portion of the dough any time after this period. Refrigerated we dough is less sticky and easier to work with. I recommend refrigerating the dough at least three hours before shaping a loaf. This does not need to be monitored or anything, very easy dough that even if sits out longer does not matter.




ON BAKING DAY

Sprinkle plate liberally with flour to make easy sliding onto stone in oven.
Sprinkle some flour on dough in bowl. Pull about a grapefruit size ball of dough off from rest of dough. Use as much flour as you need to keep from sticking to fingers. Gently stretch surgace of dough around to the bottom on four “sides” rotating the ball quarter turn as you go. Loose flour does not need to be incorporated so if it falls off then don’t worry about it. Place on a plate and let rest for 40 minutes.

20 minutes before baking preheat oven to 450-475 depending on oven place baking stone in oven and empty pan to hold water on shelf under stone while preheating

Make a little slash on top of dough with serrated knife.

After preheated place dough on stone, helps to hold plate up to stone and slide off plate onto stone. After putting dough on stone, place about 1 cup of water in pan and close oven to trap the steam in from water. Bake 30-40 minutes or until nice golden brown coloring.

Refrigerate remaining dough fridge cover with foil. Will last up to two weeks in fridge