Giuseppepaolo

When it comes to the term "unprocessed", people have various ideas of what that means. I'm not here to tell you what's right or what's wrong. All that matters is what's right for you. Do you take the term literally? 'unaltered from an original or natural state'. Or do you look at it from a food standard point of view by judging the food as being unprocessed or not, based on the ingredients? To process means to perform a series of mechanical or chemical operations in order to change or preserve something. Technically, we do this in our kitchens at some level, every time we cook or bake. My view of "unprocessed" when it comes to food, is all about the ingredients. Bottom line. For example....flour. It goes through a process from it's original state as a grain in order to become the fine powder we bake with. Because I can, and do, buy flour from the store that is unbleached and NOT enriched, even though the grain has gone through a 'proc...

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...