Giuseppepaolo

Well, as of yesterday, it's been 5 years since my first blog post. Boy have things progressed. I started blogging without a purpose but over the years it has become a tool. Not only for recipes, but for edging me forward in my cooking ventures. Encouraging me to step outside of my comfort zone and spread my wings a bit. I have tried many new things and have written about my journeys. I write about it, not because I have become an expert but because I want to encourage you to do the same. If you dream of making donuts or ice cream or....whatever, then do it. Follow a recipe and try it. I'm not a chef. Beyond home economics in junior high school, I have never taken a cooking course what so ever. There is nothing special about my abilities. I want to show  encourage you....if I can do it, so can you. Before blogging, I had dreams of baking beautiful loaves of bread (without the use of a bread machine) but I just couldn't do it. I tried several times, with less than adequate re...

The weather cooled down one weekend. The need to bake bread took over. The need to use some of the various flours I have stored in the fridge took over as well. With this batch of no-knead bread, you can make about 5 1 lb loaves. But don't worry. You can either cut the recipe in half or, you can store the dough in your refrigerator for up to 5 days (the egg in the dough prevents it from being stored any longer). During that time frame, you can pull out a glob of dough and within a short time have yourself a fresh loaf of bread made with minimal effort. (You can also store the dough in the freezer for up to 2 weeks, in 1 pound portions. When ready to use, thaw in the fridge for 24 hours then proceed as usual.) The egg in the recipe makes this a nice, light bread. The agave gives it a sweetness and the multiple grains that I used give it a lot of flavor. Not to mention the delicious combination of cinnamon and raisins. Of course the cinnamon and raisins can be left out since they are...