We cut open the Applegate Farms, Oven Roasted Turkey Breast on Friday and the consensus was that it tasted like actual turkey and that is was awesome. We sell a ton of turkey in the restaurant so I was really concerned that we might not like the new product. With very few antibiotic-free, sustainable and humanely-raised options available in bulk packaging my quest for better meat could have been stopped dead cold. Fortunately this is not the case!
We will crack open the ham and the salami this week, but I know they taste great because I have purchased them both at Whole Foods in retail packaging! I can’t tell you how excited I am to be able to offer sustainable, hormone and antibiotic free, humanely-raised meats at Dish. As far as I can tell there is not another sandwich place in a 200 mile radius doing anything like we are!
We were also excited because we are now using Niman Ranch bacon. Niman Ranch, though Bill Niman is gone, still has one of the best hog raising standards in the country. I’m happy to say we are taking a large amount of $$ out of the factory farmed animal side of things and this is only the beginning.
A couple of other notes to put out there. HBO is running a new documentary called Death on a Factory Farm. I suggest you take a look at it. It starts next week
Okay so on to bread. I purchased the book Artisan Bread in Five Minutes per day last year and I love it. We have made a ton of bread out of the book and the only time it didn’t turn out perfect was when I forgot how much flour I measured into the bucket and guessed wrong!
I would go out and buy this book if you like bread, you want to make your own and you don’t want to spend hours managing the process. It’s incredibly easy and the results are great. In fact when I made the honey whole wheat bread I took a loaf to work and all the employees thought it was great. No easy task with a bunch of foodies!
So take a look at the below recipe, get the book to get all the exact details!
Oh and you can visit Zoe Francois’ (one of the authors of the book) blog to get more details – http://www.zoebakes.com
No Knead Honey Whole Wheat Bread- (makes 5 one-pound loaves)
- 1 1/2 cups lukewarm water
- 1 1/2 cups lukewarm milk
- 1 1/2 tablespoons kosher salt
- 1 1/2 tablespoons granulated yeast
- 1/2 cup honey
- 5 tablespoons neutral-flavored oil
- 6 2/3 cups whole wheat flour
Warm the water and milk to about 100 degrees. Add the yeast, honey, oil and the salt to the water in a 5 or 6 quart, resealable, lidded plastic food container. You can pick these up at Resco or Smart and Final or other restaurant type food service places.
Now add all of the flour at once. Mix with a wooden spoon, stand mixer with a dough hook, or a food processor fitted with a dough hook attachment. You are done when everything is uniformly moist with no dry areas. Should take no longer than a few minutes.
Cover with a lid, not airtight and allow to rise until it starts to flatten on the top or begins to collapse. Should be about two hours. Do not use mason jars with a lid or anything airtight…it could explode. Put the dough in the refrigerator overnight or for at least three hours.
I tried to make it in a loaf pan and didn’t put enough dough so experiment as you see fit. I like the free-form loaves the best so I haven’t tried it again in the pan.
On baking day, prepare a pizza peel by sprinkling it liberally with cornmeal to prevent it from sticking when you slide it into the oven.
Sprinkle the surface of the refrigerated dough with flour. Pull up and cut off a grapefruit size piece of dough. Hold the dough, flour your hands if you need to. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. You are forming a round ball of dough. The bottom side will be a collection of bunched ends, but it will flatten out during baking. The top will be mostly smooth and cohesive.
Rest the loaf on the pizza peel for 1 hour and 40 minutes. Twenty minutes before you are ready to bake the loaf, preheat the oven to 350 degrees with a baking stone place on the middle rack and a empty metal roasting pan or broiler tray for holding water on the shelf below.
Dust the bread with flour and then slice about 1/8 of an inch slashes into the bread. You can do them in any pattern you see fit.
After the 20-minute preheat, open the oven. Slide the bread onto the stone. Quickly pour 1 cup of hot water into the roasting pan or broiler tray, shut the door and bake for about 60 minutes until the crust is nicely browned and firm to the touch. Dot not open the oven or the steam will escape. The steam helps make the crust.
Allow to cool on a wire rack and then eat it!
Store the rest of the dough in your lidded, not airtight, container in the refrigerator up to 14 days!