Left-Armed Louie is Back!

I hurt my right arm this summer; probably a combination of age and over-use from a heavy week of chopping and cranking three bushels of apples into sauce.

Despite trying to “work through the pain,” I finally went to the doctor when my arm started throbbing like a toothache from knuckles to shoulder. The diagnosis of Tendonitis and directions for total rest and aggressive icing has kept me off the computer. No typing allowed! Through this unpleasant season I have learned how to do many things left-handed, but have new appreciation for the term “right-hand man.”

The sling is gone, but I still wear a brace to support the tendon. And, while it still hurts, it isn’t waking me up at night anymore. Not being able to do things is driving me up the wall.

Because of the physical limitations from being “one-handed,” my normal cooking activity has been greatly curtailed. However, I discovered a recipe for No Knead Bread that is amazing! You don’t need two totally functioning hands to make this!

The recipe is simple! Three cups of regular white flour, one teaspoon of salt, 2 1/4 teaspoon of rapid rise yeast, and 1 1/2 cups of warm water. Mix it up in a bowl, cover with plastic and put in a warm place for a couple of hours to rise.

The flour, water, and yeast mix ready to turn into sponge.

The flour, water, and yeast mix ready to turn into sponge.

I covered the bowl of dough with a piece of plastic wrap, placed it inside my Dutch Oven, and set it in a sunny spot in my kitchen.

The sunshine streaming through the window made free heat for my dough.

The sunshine streaming through the window made free heat for my dough.

After two hours, the dough had risen to the top of the bowl and was ready for the next step. I dumped the sticky sponge onto a flour-covered cutting board, rolled it around and shaped it into a ball for the second rising. This sat on my counter for a half hour.

Dough ready to rise again.

Dough ready to rise again.

While the dough was rising I preheated the oven to 450 degrees. The Dutch Oven and lid went inside the oven to heat for a full thirty minutes. The dough was then placed inside the hot Dutch Oven and covered for thirty minutes of baking; I removed the lid and baked it uncovered for an additional fifteen minutes.

The bread slid easily from the pan onto the cooling rack. It has a crunchy crust and tastes like fancy artisan bread from five-star restaurants. The Dutch Oven acts much as an old-fashioned clay oven.

The prettiest (and easiest) bread I have ever made.

The prettiest (and easiest) bread I have ever made.

We could hardly wait to cut and sample it. It tasted great with homemade strawberry jam and I am already planning different combinations of spices and flours for future experiments.

The finished product!

The finished product!

I encourage you to give this a try. If you come up with any winning combinations of flours and spices, please post them in comments.

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