No-Knead Bread/Millionaire Squares
By Amy Story Larson
3 c. bread flour (could use part whole wheat flour, oatmeal, or flax seeds)
¼ to1/2 tsp. yeast
1-1/2 tsp. salt
1-3/4 c. warm (110° F) water
> Mix together all ingredients, gently yet completely. Dough will look a bit rough, and that’s okay.
> Cover with plastic wrap and place in a warm location for 12-18 hours to let rise.
> Once dough is ready, prepare a surface with plenty of flour, since the dough will be sticky. Use a soft rubber spatula if available to remove dough from bowl for placement on surface.
> Fold the dough into thirds, like a letter going into an envelope.
> Continue to knead the dough in this manner, then give it a healthy dusting of flour and cover with a clean kitchen towel.
> Bake immediately, or you can wait up to two hours to bake if that better suits your plans. A heavy pot with a lid is best for baking this bread.
> Preheat oven to 450 degrees, setting pot without bread inside to heat up. Once oven is fully heated, carefully remove pot with sturdy hot pads.
> Place dough, seam side up, into the pot. Bake for fifteen minutes with lid on, then remove the lid and bake another 15-20 minutes, or until bread appears to be golden brown.
Some swear that the key to the crust is to bake a bit longer than you might think. You be the judge. Another tip: don’t cut into the bread for 30 minutes after baking—although I’m not sure this is humanly possible, given the aroma and hungry people afoot.
NOTE: The most unlikely of us have been baking. I blame the pandemic, and also wonder what incredible new foodie ideas will emerge from this era. Not only food, but art, music, philosophy. Will a never-before-seen instrument be invented? Or will an obscure art technique reach the mainstream? We’ll just have to wait and see—akin to the waiting involved with this recipe.
1/2 c. butter
1/2 c. dark brown sugar
1 2/3 c. condensed milk
1+ c. crispy rice cereal
1+ c. unmelted dark chocolate
> Melt butter and sugar together, then add condensed milk, and bring to a boil. Stir until it turns to caramel.
> Place rice cereal in a large bowl and add 1/3 of the caramel.
> Press mixture into base of a cooking tin and chill for 15 minutes.
> Sprinkle sea salt over the top, pour remaining caramel on it, and allow to set.
> Melt the decadent dark chocolate of your choice and spread over the treat as the final layer.
> Allow to cool before cutting into squares and inhaling your creation.
NOTE: These will not last long in the pantry.
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