Artisan Baking: Two Seed-Pecan Bread

New Tork Times % Minute Bread rebecca gordon buttermilk lipstick southern hostess tailgating party entertaining ideas

Artisan Baking

Bakery-fresh bread… anytime.

buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickTwo Seed-Pecan Cornmeal Bread
makes 1 artisan loaf

3 cups bread flour
1/4 cup plain yellow cornmeal
1 1/2 tsp kosher salt
1/2 tsp active dry yeast
2/3 cup chopped, toasted pecans
1/2 cup toasted pumpkin seeds
1 Tbsp poppy seeds
1 3/4 cups water
{the water does not have to be warm}

one
Whisk together the flour, the cornmeal, the salt, & the yeast.
Stir in the pecans, the pumpkin seeds & the poppy seeds.
Add the water & stir until a shaggy dough forms.
Cover the bowl w/ plastic wrap & set aside on the counter top for 12 to 18 hours.

overnight is perfection

two

first off
the bowl of ingredients you started w/ 12 plus hours earlier
will look more like a sourdough sponge
…level in the bowl

bubbly & lively

maybe even a touch too soft
do not be alarmed

you’re fine
simply proceed as instructed below

Preheat the oven to 450 degrees.
Place a cast iron Dutch oven w/ the lid in the oven as it preheats.
Set the timer for 30 minutes.

three
Remove the Dutch oven when the timer signals.

Turn the dough out onto a heavily floured surface & shape into a ball.
Dust the top lightly w/ flour & snip an x in the center w/ a pair of kitchen shears.
Place on a piece of parchment paper & carefully place in the hot pot.

four
Place the lid on the pot & return to the oven for 30 minutes.
Remove the lid, reduce the temperature to 400 degrees & bake an additional 15 minutes.
Remove the bread from oven.
Cool completely before slicing.

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

Rebecca Gordon Buttermilk Lipstick Southern Hostess Easy Bread Baking At Home How To Make Easy Artisan-Style Bread At Home

The Technique
the idea to try this method comes from Jim Lahey of Sullivan Street Bakery
as published by

The New York Times
No-Knead Bread Recipe
By: Mark Bittman

 The Flour

A very sticky dough,
I dusted the bench with about 1/4 cup of bread flour
then turned out the dough.

Don’t over think it,
shimmy into a pretty round & you’re set.

The Pecans

Toast pecan halves in a 350 degree oven
for about 8 minutes or until fragrant.

Allow them to cool.
Run a knife through them for a rough chop.

The Tools

I’m not a gadgety kind of girl.
However, I highly recommend a plastic bowl scraper
to help retrieve the dough from the bowl.

It’ll set you back approximately 2 pennies.

The Taste

Loaded with toasty pecan crunch & nutty notes from the seeds.

The crust is crispy yet chewy…
very similar to a fine sourdough.

The interior,
dense with lovely pockets throughout.
The cornmeal adds good texture & overall heartiness.

5 Minute Bread New York Times Southern Style Bread Rebecca Gordon Buttermilk Lipstick Southern Hostess Tailgating Recipes

etc

Accoutrements
visit these posts for additional recipes & serving ideas

Cranberry-Pecan Cornmeal Bread

Old-Fashioned Strawberry-Lemonade Jam

Homestyle Lemon-Orzo Soup

music to your ears
“Agitata da due vente” Vivaldi

Vivaldi: Agitata da due venti (Griselda) – Cangemi

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Rebecca Gordon

Be sweet.

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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