LCBO Food & Drink Holiday 2020



If you are new to bread-baking and feel a bit intimidated by the process, consider starting with a no-knead bread recipe. No-knead bread is easy to make, requires no stand mixer and is almost impossible to mess up. This bread is baked in a Dutch oven at high heat, resulting in a crusty exterior and chewy inte- rior. If you don’t have a Dutch oven available, a 4 ⁄ x 8 ⁄ -inch (11 x 21 cm) loaf pan will suffice. The everything bagel seasoning topping pairs perfectly with the homemade cashew cream cheese! 3 ⁄ cups (875 mL) all-purpose flour 1 cup (250 mL) whole wheat flour 1 tsp (5 mL) sea salt 1 ⁄ tsp (6 mL) active dry yeast 2 ⁄ cups (625 mL) water, warm to touch 2 cloves of garlic, grated 1 tbsp (15 mL) black sesame seeds 1 tbsp (15 mL) white sesame seeds 1 ⁄ tbsp (22 mL) dried minced garlic 1 ⁄ tbsp (22 mL) dried onion flakes 1 ⁄ tbsp (22 mL) poppy seeds 1 ⁄ tsp (7 mL) flaked sea salt Cashew Herb Vegan Cream Cheese (recipe p. 251) 1 In a large mixing bowl, whisk together the flours, salt and yeast. Stir in the water until a slightly wet dough forms (a few clumps are okay). Cover the bowl with plastic wrap and let rest for 12 hours at room temperature.

5 In a small mixing bowl stir together the sesame seeds, dried, minced garlic, onion flakes, poppy seeds and sea salt to create the everything bagel topping. 6 When ready to bake, brush the dough with water and sprinkle generously with the ev- erything bagel topping. Transfer any le over mixture into a small lidded jar. Save for future use or sprinkle on toast!

2 When ready to bake, place a round 5 ⁄ -quart (5.2-L) Dutch oven in the oven and preheat to 450 F (230 C). 3 Meanwhile, turn dough onto a well-floured surface, fold in the grated garlic and shape into a ball. Shape the dough on a sheet of parchment for easy transfer to the pot. 4 Let the dough rise a second time as the oven preheats, about 30 minutes.

7 Carefully remove the warm pot from the oven. Quickly flour the bottom and drop in the dough, topping-side-up. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 20 minutes. Let cool slightly before removing. Best enjoyed within 48 hours.

Makes 1 loaf



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