The Kitchen Round Table

[bcr229]

I finally caved and made grilled cheese with mayo instead of butter and I must say, it's a huge win.

I have heard of that but never tried it. Considering that mayo is easier to find right now than butter I should give it a whirl... right after I bake my own bread because the stores are out.

Speaking of bread, if you've not tried no-knead artisan bread now would be a good time.
https://lifemadesimplebakes.com/4-in...artisan-bread/

I actually do it simpler because I am lazy and through trial and error I realized this works:
Mix the ingredients and let the dough sit covered in a warm location for 15-18 hours; it will look like bubbly wallpaper paste.

Grease a bread pan, use rubber scraper to move the dough into the greased baking pan and let sit for another hour.

Preheat oven to 450*F and bake for 40-45 minutes. I don't like a dark crust so I cover the bread pan with foil for the first 30 minutes, then remove the foil for the last 10-15 minutes so the crust is lightly golden.

That's it!

Measure the flour by weight not volume; having the kitchen scale for the snake came in handy. I use 15 oz of flour and 1.5 cups of water.

This is a good recipe for experimentation. I've substituted five oz of the white flour for either whole wheat or rye flour, no other change to the recipe needed. You can also mix in spices for a savory bread, or add grated cheese when you move the dough into the greased baking pan.

You can also bake it for shorter time in smaller loaf pans or shallow muffin tins if you want rolls instead.