BLOOMINGTON BITES: NO-KNEAD BREAD

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by Avery on September 26, 2011

Avery Olund-Smith is entering her sophomore year at Indiana University in Bloomington, Indiana, where’s she’s studying English. She’s from Cincinnati, Ohio, where she attended the School for Creative and Performing Arts. She loves biking to Findlay Market and writing with the Cincinnati organization Women Writing for (a) Change, and considers food, writing, reading, and the beauties of both the city and the natural world amongst her passions.

Follow Your Nose . . .

Fun fact: one of my favorite smells in the whole world is the smell of a brewery. Living near the Christian Moerlein brewery in Cincinnati, I’ve spent my whole life breathing in the rich, yeasty smell that comes wafting through the city periodically, which it does particularly frequently on cool September and October days, so that I connect the smell most vividly with the return of early mornings and back-to-school.

Driving down one of Cincinnati’s steep hills with the window down, heading nearer with every second to both my high school and the brewery, the smell would hit me full-on, knocking even thoughts of upcoming tests or plans with my friends from my mind.

I had no idea making Deb’s bread would have just about the same effect on me. I mean, the smell of basil is one of my favorites, too, and I pretty much expect to be bowled over with that happy green tang when I make pesto, say, or Margherita pizza. But this bread was a surprise. The ingredient list is so simple, each one included seems to bear more weight––the yeast, therefore, is really given a chance to shine.

Furthermore, the hands-off (pun intended) approach to making this bread allows the yeast to do all the work. Do as I did and combine the basic ingredients for this bread the night before you intend to bake it, and you’ll awake to find the yeast has been busy working all night long, puffing up the dough into a most delicious-looking orb, as pale gold and speckled with craters as a harvest moon.

And for fellow yeast-lovers, the smell is simply superb–– almost matched by enticing smell of the bread as it bakes, or the first warm bite of the bread itself.

What smells do you like to “cook” with?

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© 2011, Avery. All rights reserved.

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{ 8 comments… read them below or add one }

suzanne clark October 12, 2011 at 2:41 pm

Avery,

So good to read your writing. I’ll have to try this receipe when I can find a little bit of time.

Suzanne

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Tickled Red September 29, 2011 at 6:29 pm

That is a gorgeous loaf of bread :) I know exactly what you mean about that tempting brewery aroma.

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Sommer@ASpicyPerspective September 29, 2011 at 8:54 am

The smell of fresh bread is better than just about anything. I may have to get this in the oven today just to experience it!

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Jeanette September 28, 2011 at 7:53 am

I love the smell of fresh baked bread, and even better then you don’t have to knead it.

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Gail September 28, 2011 at 6:24 am

There’s something so utterly satisfying about making bread. It feeds your soul, not just your belly.

I make this bread, too….I adore it!

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Sylvie @ Gourmande in the Kitchen September 27, 2011 at 11:31 pm

There really is no better smell than that of fresh bread baking, it’s my favorite.

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Kiran @ KiranTarun.com September 27, 2011 at 4:28 pm

That bread surely looks delicious! I don’t mind kneading as long as the proofing time isn’t too painful ;)

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Amy | She Wears Many Hats September 27, 2011 at 8:42 am

I’d like to place an order for half a dozen please. What day shall I pick them up? ; )

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