Wednesday, August 28, 2013

6 ingredient Tomato and Herb No Knead Bread Anyone Can Make

 For the last few weeks I've been working on this new bread recipe that I think is perhaps one of the best I've ever tasted...and you know how I feel about bread.  On Saturday I took a loaf right from the oven and drove down to radio station and Jan D'Atri In the Kitchen for her show.  When she ate this bread she said on the air, "If you've ever doubter there was a sweet  Lord in heaven above, I'm here to tell you yes, yes, yes there is! I've just tasted his bread through the hands of Chef Tess!" is good...
Here's the recipe darlings!

Chef Tess No-Knead Tomato Herb Artisan Bread
6 c Alta Artisan Bread Flour
1tsp SAF instant yeast
2tsp salt
½ c tomato powder*
1T Chef Tess French Provencal Seasoning (or herb bled of your choice)
2 1/2 cup cool water

cornmeal as needed (about 3/4 cup)

*tomato powder gives it a concentrated tomato taste. If you use tomato paste, use 1/2 cup and use only 2 cups water.

Directions: Mix all ingredients until well combined in a 2 gallon bucket with a lid. Place in the fridge and allow to raise overnight (at least 8 hours and up to 7 days). No knead to knead it. Just mix it until a nice dough is formed. 

To bake bread: Remove bucket from the fridge.  Form into 2 baguettes and roll each lightly in cornmeal or oats. Place in French Baguette perforated Pan (I use Chicago Metallic Commercial Non-stick ) and allow to raise until triple in size, about 2 hours (or 1 ½ hours in a lightly warmed oven no hotter than 110 degrees). Preheat convection oven to 425 degrees (regular oven 450 degrees). 
Place a pan of water in the bottom of the oven. This helps steam the loaves. 
 Lightly slash the tops of the loaves with a sharp serrated knife. Bake degrees 25 minutes. Yield 2 baguettes

I use this same dough for pizza on demand! Use half the dough and roll out as you would for your favorite pizza. Allow it to raise at room temperature 30 minutes, top and bake at 425 for 25-30 minutes (depending on the toppings). 

There you go darlings! Easy and divine bread dough! 
Have fun!!

Always My Very Best,
Your Friend Chef Tess

Thursday, August 8, 2013

Perfect French Baguettes Every time Chef Tess NEW Video Tutorial!

I've had a lot of requests on how to do perfect French Bread Baguettes! Here's my new video tutorial...

Chef Tess Alta Artisan French Baguettes
6 cups Honeyville Alta Artisan Bread Flour
2 cups Warm Water (105 degrees or less)
2 tsp Instant Yeast
1 Tbsp Sugar
1 Tbsp Salt
2 Tbsp Honeyville Ova Easy Egg Crystals + 1/3 cup water for glazing
Honeyville Cornmeal for sprinkling

To Prepare:
1) In a large bowl using a whisk, pour the warm water and sprinkle with the yeast and sugar. Let stand until foamy, about 10 minutes.
2) Add 2 cups Alta Artisan Bread Flour and Salt. Beat hard until smooth, about 4 minutes. Add remaining flour 1/2 cup at a time until a shaggy dough is formed that clears the sides of the bowl.
3) If kneading by hand, turn the dough onto a lightly floured work surface and knead until silky smooth, about 8 minutes. By Machine, about 5 minutes on medium speed.
4) Place the dough in a covered gallon bucket. Let rise in the fridge overnight or for a faster loaf, let raise in a warm place 2 hours until tripled in size. Punch down dough. Allow to ferment a second time for an hour more for full flavor.
5) Gently deflate dough. Turn onto a lightly floured work surface and form into 3 baguettes or 3 balls. Place the loaves 4 inches apart on a cornmeal baking sheet. Lightly oil the loaves and cover with plastic. Allow to raise until doubled (40-50 minutes). Preheat baking stone in a 450 degree oven for at least 20 minutes prior to baking. Slash the tops of the loaves with a very sharp knife, no deeper than 1/4 inch into the entire surface of the loaf. Brush the surface with the egg-glaze. Place the loaves on the baking stone that is in the oven. Mist the tops of the loaves heavily with water. Bake 15 minutes at 450 degrees. Lower temperature to 350 degrees for final 15 minutes.

Always My Very Best,
Your Friend Chef Tess

Monday, August 5, 2013

Gluten Free Almond Flour Salted Caramel Butter Bars

It is Smart Cookie Week Here on the Blog darlings!  My boys go back to school this week and I have some fun ideas to share!
The Original Post on Salted Caramel Butter Bars was loaded with a pound of unhealthy butter fat,  over a pound of unhealthy caramel and sugar, and crazy blood-sugar freakin' white flour carbs. Since I started the 90 day weight loss challenge here and have lost close to 35 lbs this year, I've been really focusing on trying to "healthify" the recipes I love and make them better.  I know. That's got to be frustrating for those who really just want the crazy-delicious bars. I promise that 90% of my adventure has been still enjoying the recipes I love, never compromising on amazing flavor, but making things remarkable to eat as well as healthy.  Anyone can add a ton of sugar and fat to a recipe and make it taste good. I'm holding to the fact that it takes a really outstanding chef to make things healthy and still taste amazing!! So here it is...

I'm making these bars today with my  favorite Almond Flour.  I've got a lot of classes coming up this month (see the Class Schedule) and I'm using this flour a lot.  Why? Because it is amazing!One of the things I love about almond flour is that it is loaded with vitamin E.  Vitamin E Keeps Your Brain and Body Razor Sharp! It can keep your mind almost a decade younger and has reportedly helped prevent dementia.  Just isn't just for the kids!   Keep in mind, that even though almond flour is lower in impact carbohydrates, it is still pretty high in calories and fat. Even thought they are "good fats", they still add calories. I use these cookies as an occasional treat. Don't let them be the only source of goodness in the lunchbox.
Gluten Free Almond Flour Salted Caramel Butter Bars
3 cups  Almond Flour
3/4cup granular erythritol (truvia will work)
½ tsp baking powder
¼ tsp salt
2 tsp  vanilla powder flavor
1/2 tsp xanthan gum (natural gluten replacement) 
3/4  tsp sea salt (to taste, but I use about 3/4 tsp)

Directions: Preheat oven to 350 degrees. Combine first 8 ingredients well with 1/2 cup water to form a thick dough. Divide dough into 3 equal parts. Pat 2/3 of the dough into a 9 inch by 9 inch square baking pan and bake 15 minutes.  Combine coconut sugar with 1T hot water and stir until dissolved. Remove pan from oven. Spread the coconut sugar mixture over the crust in a thin layer. Sprinkle with salt. Crumble remaining third of dough over the top of the bars in an even layer. Return to oven and bake 20 minutes. Remove from oven. Allow to cool 10-15 minutes before cutting. Cut into 30 squares.

Nutritional information :  Each cookie: 77 calories, 5 g fat, 0 g cholesterol, 1.25 g fiber, 2.76 g protein, 5.8 carbohydrates (3.5 Net carbs).

There you go darlings! Make some delicious and healthy nibbles! Enjoy!

Always My Very Best,
Your Friend Chef Tess