Black Bean Brownies

Don't be alarmed! I don't think these are especially healthful.  And they don't taste like beans.  

They are, however, fudgy, rich, and delicious!  Perhaps too fudgy?

Definitely not a finger food, unless they get really cold.  They did get the seal of approval from picky girl child.  At least they have a little extra fiber to offer. 

  

Found the recipe at a blog called 101 Cookbooks.  Here it is for you:

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4 ounces unsweetened chocolate

1 cup unsalted butter

2 cups soft-cooked black beans, drained well   (canned is fine)

1 cup walnuts, chopped

1 tablespoon vanilla extract

¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive)

¼ teaspoon sea salt

4 large eggs

1½ cups light agave nectar 

Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) baking pan ( or jellyroll pan) with parchment paper and lightly oil with canola oil spray.

Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.

In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.

In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.

Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.

Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)

Makes 45 (2-inch) brownies.

Coconut Cake

I saw this cake a few days ago on Velva's blog, Tomatoes on the Vine, and knew I would be making it soon.  

This is a Thomas Keller recipe.  If you know who he is, I tip my hat to you.  I realize that not knowing who he is makes me some sort of culinary dim-wit.  I'm more acquainted with Chef-Boyardee, or the Jolly Green Giant.  But this Thomas guy certainly knows his cake!

There are a lot of steps to this recipe, but it's really not that complicated.  Just don't leave out the salt...sheesh!  It was still good even though I did forget. 

One of the steps involved dropping the warm cake face first onto the cooling rack...

...fortunately it stayed together!

Here's the recipe for you...make it if you get a chance.  It's delish!

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Ingredients:

One 15-ounce can coconut milk (not "lite")

1-1/2 teaspoons pure vanilla extract

3 cups cake flour

1 tablespoon baking powder

3/4 teaspoon kosher salt

3/4 cup egg whites, at room temperature (from about 6 large eggs)

2 cups granulated sugar

12 tablespoons (1-1/2 sticks; 6 ounces) unsalted butter, at room temperature

2 cups shredded unsweetened coconut

Meringue (recipe below)

Directions:

Pour the coconut milk into a small saucepan and whisk to blend.  Bring to a simmer over medium heat and simmer gently, stirring occasionally, until the milk has reduced to 1 cup.

Meanwhile prepare an ice bath in a medium bowl and set a small metal bowl on top.

Pour the coconut milk into the small bowl.  Once the milk is cool, remove from the ice bath and stir in the vanilla.

Preheat the oven to 350 Degrees F.  Butter two 9-inch round cake pans.  Line with parchment paper, butter the parchment, and coat with flour, tapping out the excess.

Sift the cake flour and baking powder together into a bowl.  Stir in the salt.  Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, whip the whites on medium speed, until they begin to froth.  With the mixer running, slowly add 3/4 cup of the sugar, then increase the speed to medium-high and continue to whip until medium peaks form.

Remove from the mixer.  (if you have only one bowl, transfer the whites to another bowl and wash out the mixer bowl.)  Switch to the paddle attachment.

Put the butter in the mixer bowl and beat on medium-low to medium speed to soften, about 1 minute.  Scrape down sides of the bowl with a rubber spatula, add the remaining 1-1/4 cups sugar, and mix on medium speed until light and creamy, stopping to scrape the sides as needed.  3-4 minutes.

From this point, it is important not to over mix the batter.  Each addition does not have to be completely incorporated before you add the next; there may be some visible streaks remaining.  Add half the dry ingredients to the butter and mix on medium-low to medium speed.  Add half of the coconut milk and mix.  Add half of the remaining dry mixture, then the remaining milk and finally the remaining dry mixture.  Remove the bowl from the mixer.  Scrape down the sides and the bottom to incorporate any ingredients that may have settled in the bottom of the bowl, and mix with the spatula so there are no longer any streaks.

Top the batter with one-third of the whites and fold in gently.  Gently fold in another third of the whites and finally the remaining whites.

Divide the batter evenly between the pans and gently smooth the tops.  Bake until a cake tester or wooden skewer comes out clean, 26 to 28 minutes.  Let the layers cool on a cooling rack for about 10 minutes, then turn out of the pans and let cool completely.  

Meanwhile, spread the coconut on a baking sheet and toast lightly in the oven, 6 to 8 minutes.  Transfer to a small bowl and let cool completely.

Lay strips of parchment paper around the edges of a cake stand or serving plate to catch any excess frosting or coconut when you decorate the cake.  Position one of the cake layers in the center.  Spread a 1/3-inch-thick layer of meringue evenly over the cake layer.  Sprinkle a light layer of the coconut over the meringue.  Top with the second cake layer.  Spread the remaining meringue evenly over the sides and top of the cake.  Sprinkle the remaining coconut on the sides and the top.  Pull away and discard the pieces of parchment paper.  This cake is best served the day it is made.

Recipe for Meringue:

Ingredients:

1-1/4 cups plus 2 tablespoons plus teaspoon granulated sugar

1/4 cup plus 1 tablespoon water

3 large egg whites, at room temperature

1/2 teaspoon pure vanilla extract

Directions:

Combine 1- 1/4 cups of the sugar and the water in a medium saucepan and heat over medium heat to 220F., stirring at first to dissolve the sugar.

Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until they begin to look foamy, then gradually add the remaining 2 tablespoons plus 1 teaspoon sugar.  Increase the speed to medium-high and whip until the whites form soft peaks.

With the mixer running, slowly add the sugar syrup, pouring it down the side of the bowl to avoid the whisk.  Add the vanilla, and continue to whip until stiff peaks form and the bowl is cool.

*Just a note:  if you refrigerate this for very long, it makes the edges a bit tough.  But still yummy. 

Blueberry Cornmeal Cake

I was raised to believe that you were to drink your tea sweet, but no sugar should ever come into contact with your cornbread.  I took that at face value for a long time until somewhere along the way I had a piece of somebody's cornbread that was sweetened and fell in love.  If only my mama could see what I was doing with my cornmeal now.  She'd have me locked away.

I think it's worth the risk.  

I based this on a recipe I found at Epicurious, but didn't have any lemon so had to leave that out; and chose to put the blueberries in the cake rather than on it.  I'd say this is a pretty delicious snacking cake, and I'm sure it's something I'd like to have again sometime.

Here's the recipe:

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Glaze:
1 1/2 cups (packed) powdered sugar, sifted
2 tablespoons (or more) fresh lemon Juice (or milk)

Cake:
1 1/2 cups all purpose flour
1/3 cup yellow cornmeal
3/4 cup sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1 tablespoon finely grated lemon peel (if you've got it)
3/4 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted, cooled

1 cup of blueberries, tossed in flour to coat 

For glaze:
Combine powdered sugar and 2 tablespoons lemon juice in small bowl. Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside.

For cake:
Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment. Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend. Whisk buttermilk, eggs, lemon peel, and vanilla in small bowl. Pour buttermilk mixture and melted butter into flour mixture. Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir). Then fold in blueberries.  Scrape batter into pan; spread evenly.

Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.

Immediately run knife around sides of cake. Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack. Remove pan from cake. Place another rack on bottom of cake; invert 1 more time so that cake is top side up. Stir glaze until blended. While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake). Cool completely
 

 

Cocoa Oatmeal Cookies

Just a yummy cookie to post up for your Monday morning enjoyment.

 Kind of an odd Monday for me.  I almost never work Mondays but today I am.  Feels so strange, and I'll miss the beginning of Dancing With the Stars.  

I'll just eat another cookie and try not to whine about it.

These were fudgey and yummy. I always enjoy the combination of chocolate and oatmeal.  I think if I made them again I would add a touch more sugar.  

Here's the recipe as found at Cheat Day Cafe:

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1 1/4 c. flour
1/2 t. baking powder
1/2 t. salt
1/3 c. cocoa powder
1 1/4 c. sugar
1 egg beaten well
1/2 c. milk
1 1/2 t. vanilla
1/3 c. shortening - melted
1/3 c. butter - room temp
2 c. oatmeal 

Sift together first 5 ingredients. Combine the egg, milk and vanilla and add cooled shortening and butter. Mix thoroughly with dry ingredients. Stir in rolled oatmeal. Drop by spoonfuls onto parchment paper or sprayed cookie sheets.

Bake at 350 for 8 min.
 

Gingerbread with Spiced Creme Anglaise

In my effort to find something Irish in nature to make yesterday, I came across this gingerbread that contained Guinness, and decided to give it a try. I'm not sure if it counts as a St. Patrick themed food, but we liked it. 

I had no idea what "creme anglaise" was, but after I looked it up I found wikipedia defines it as a "light pouring custard", which is exactly what it is.  This one is the perfect complement to this spiced cake, not too heavy or sweet.  

I also made an onion soup that contained Guinness that I will try to post up soon.  Here's the cake recipe from Food Network.

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Ingredients

• 1 stick unsalted butter
• 1 cup turbinado sugar (recommended: Sugar in the Raw)
• 3 large eggs
• 2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 1/2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 1/4 teaspoon freshly grated nutmeg
• 1 cup molasses
• 1 cup Guinness, or other dark beer
• Spiced Creme Anglaise, recipe follows
• Confectioners' sugar, for dusting

Directions

Preheat the oven to 350 degrees F. Grease a 13 by 9-inch cake pan and line with parchment paper. Grease the parchment paper and set aside.

In a large bowl, cream together the butter and sugar. Beat in the eggs 1 at a time. In a medium bowl, sift together the flour, ginger, baking soda, cinnamon, salt, cloves, and nutmeg. In a third bowl, combine the molasses and beer and stir to dissolve. Add the dry ingredients and beer mixture alternately to the egg mixture, beating after the addition of each.

Pour into the prepared pan and bake until puffed and set, about 35 minutes. Remove from the oven and let cool in the pan on a wire rack. Spoon the Creme Anglaise onto the middle of 12 dessert plates. Cut the gingerbread into 12 equal portions and place on plates. Sprinkle with confectioners' sugar and serve.

Spiced Creme Anglaise:

• 2 cups heavy cream
• 1/2 teaspoon orange zest
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon grated nutmeg
• 1/8 teaspoon ground ginger
• 3 large egg yolks
• 1/4 cup sugar

Combine the cream, the zest, cinnamon, nutmeg, and ginger in a medium saucepan and bring to a simmer over medium heat. Remove from the heat.

In a medium bowl, beat the egg yolks and sugar until pale and frothy, about 2 minutes. Slowly drizzle in 1/2 cup of the hot cream, whisking constantly. Return the mixture to warm milk and stirring constantly, cook over medium heat until thick, about 4 minutes. Remove from the heat and serve warm. (Or, to serve chilled, place in an ice bath to cool, then cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until well chilled, about 2 hours.)

Swedish Visiting Cake

I had seen this lovely little cake all around the internet, but was inspired by Brenda of Brenda's Canadian Kitchen.  

I'm sure there's some quaint little history behind this cake and it's name, but I couldn't find it.  I can tell you, it's delicious, moist, and best of all, easy.  I know I'd be tickled if I was visited by Swedes bearing this cake.

Here's the recipe from Dorie Greenspan's Baking: From My Home To Yours, found at Brenda's site :)

1 cup sugar, plus a little more for sprinkling

grated zest of one lemon

2 large eggs

1/4 tsp. salt

1 tsp. pure vanilla extract*

1/2 tsp. pure almond extract*

1 cup all-purpose flour

1 stick (8 tablespoons or 1/2 cup) unsalted butter, melted and cooled

about 1/4 cup sliced almonds (blanched or not)

*although the extracts are optional, I do not recommend leaving either one out.

Center a rack in the oven and preheat the oven to 350 degrees F.  Butter a seasoned 9-inch cast-iron skillet or other heavy ovenproof skillet, a 9-inch round cake pan or even a pie pan.

Pour the sugar into a medium bowl.  Add the lemon zest and blend the zest into the sugar with your fingers until the sugar is moist and aromatic.  Whisk in the eggs one at a time until well blended.  Whisk in the salt and the extracts, if your're using them.  Switch to a rubber spatula and stir in the flour.  Finally, fold in the melted butter.

Scrape the batter into the skillet and smooth the top with the rubber spatula.  Scatter the sliced almonds over the top and sprinkle with a little sugar.  If your're using a cake or pie pan, place the pan on a baking sheet.

Bake the cake for 25 to 30 minutes, or until it is golden and a little crisp on the outside; the inside will remain moist, even, as Ingela says, "slightly damp".  Remove the skillet from the oven and let the cake cool for 5 minutes, then run a thin knife around the sides and bottom of the cake to loosen it.  You can serve the cake, warm or cooled, directly from the skillet or turned out onto a serving plate.

Serving:

The cake is good eaten warm or at room temperature. Either way, it is meant to be cut into small wedges and eaten sans forks - this is a finger cake.

Storing:

The cake is an excellent keeper. Well wrapped, it will keep for about 5 days at room temperature or for up to 2 months in the freezer.

up close and personal

Dark Chocolate Bread

Once again I was inspired by Monet of Anecdotes and Applecores to create a lovely sweet treat.  If this makes me some sort of a stalker, so be it!

It's a bread, and it's chocolate.  Only good things can come of it.  I had a little extra batter so I put it in a small round dish and baked it too.  

Monet is right, it's easy to over bake, so keep an eye on it...a few of my edges got a little too crisp.  But the inside is moist and wonderful.

 Either way, it's delicious!  I took it to work and someone there compared it to a muffin.  So I guess you could say it's a large delicious muffin in loaf form. 

Here's Monet's recipe....make it, eat some, share some, and be happy.

1 cup dark unsweetened cocoa powder, sifted  (I didn't sift, I'm dreadfully lazy)
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 large egg yolk
3/4 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
8 ounces milk chocolate chips

1. Preheat your oven to 350 degrees F. Lightly grease a 9-by-5 inch loaf pan, dust lightly with flour and knock out any excess flour.
2. In the bowl of a standing mixer, combine brown sugar, cocoa powder, sugar, baking soda, baking powder and salt. Using the paddle attachment, mix until well-combined.
3. In a separate bowl, whisk the eggs and egg yolk until blended, then add the buttermilk, oil, and vanilla; whisk until combined.
4. With the mixer on low, slowly stream the wet ingredients into the dry ones, mixing until just combined. Slowly add flower and mix together. Stir in the milk chocolate chips with a spatula.
5. Pour the batter into the prepared pan and bake for 1 hour or until a toothpick inserted in the center comes out with just a few moist crumbs (it is easy to overbake this bread). Let the bread cool in the pan for 10 minutes, then turn out on a wired rack to cool completely.

*I think my bread pan was smaller so I only left it in about 45 minutes.

Spread with peanut butter...if you know what's good for you.
 

Raspberry Almond Blondies

 Raspberries were on sale so I just had to grab some, not really knowing what I wanted to do with them.  After searching around a bit I decided I wanted to make these bars I first saw at A Singleton in the Kitchen.

These are delicious, not too sweet. Perfect for breakfast I'd say.  I think they'd be great with a dollop of whipped cream right on top.  But alas, I had none.

Here's the recipe for ya.

Raspberry Almond Blondies
9 tablespoons (1 1/8 sticks) unsalted butter, softened, plus more for pan
1 2/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup sliced almonds, (3 ounces), toasted
1 pint raspberries
Confectioners' sugar, for dusting

Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
Whisk together flour, baking powder, and salt in a medium bowl, and set aside.
Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; beat until combined. Add flour mixture, and beat on low speed, scraping down sides of bowl, until well incorporated. Mix 3/4 cup almonds into batter.
Pour batter into prepared pan; spread with a rubber spatula. Scatter berries and remaining 1/4 cup nuts over batter in pan. Bake until a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 55 to 60 minutes. Dust with confectioners’ sugar before cutting into squares.

*I saved a little of the batter to smear over the top after sprinkling the berries on, that way they didn't get that dried out thing going on while baking.  

Butternut Squash Bread

Did I mention our abundance of butternuts?

I roasted one large and one medium-ish squash (split it in two, scoop out seeds, roast at 350 about 40 minutes); ran it through the food processor and got this much puree.

  Kinda made me wish I had a baby so I could feed it homemade baby food.  Not really, it's not worth the sleep deprivation.  

 I was able to make 3 loaves of bread out of the 2 butternuts.  I did one plain, one with slivered almonds on top, and one with slivered almonds and toffee chips.

  It's a lot like pumpkin bread, with just a little bit milder flavor. One can even pretend it's a little bit healthy (minus all the white sugar and processed flour).  Think I'll have a piece for lunch right now!

Butternut Squash Bread (from Food Mayhem) 

7.5 ounces butternut squash puree
1 1/4 cups white sugar
2 extra large eggs
1/2 cup vegetable oil
1/3 cup water
1 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger

1. Preheat oven to 350 degrees F (325 degrees F with convection). Spray a 9×5 loaf pan with non-stick spray.
2. In a large bowl, whisk together butternut squash, sugar, eggs, oil, and water.
3. In a small bowl, combine flours, baking soda, salt, and spices.  Add dry ingredients to wet ingredients.
4. Bake for 55-60 minutes, or until a toothpick comes out clean. Cool on a rack till lukewarm before removing from the pan.
5. After it cools completely, wrap in plastic wrap and it will keep in room temperature for a few days. It actually tastes better the next day.
 

Beef Bourguignon

I finally went and did it, made some beef bourguignon.  

But before I go any further I need to ask, nay...implore you to read to the last part of this post.  I've got a very important thing to share with you.

For some reason, which escapes me now, I decided to go with Ina Garten's recipe.  I think it was a tad easier to follow, although very similar to Julia Child's.  And because I had read repeatedly about how much better it is left over, after I finished it, I put the lid on and saved it for the next day.  Such restraint I have!

This was the fun part....

I don't think I've ever deliberately set a kitchen fire before, then emptied an entire bottle of red wine into whatever I was cooking.  Good times!

Here is the finished product, before it's day long camp out in my fridge.  

Just fyi...I made this in my new Ikea dutch oven my family bought me I bought for myself for Mother's day.  Just in case you're in the market for a dutch oven, I'll just say that I fully recommend it.  It did a fabulous job conducting heat, and was way easier to clean up than I thought it would be.  Also the inside of the lid has little points all over it that I have since learned are basting spikes.

And my review of the stew?  Just amazing.  What else can I say?  I can't think of a single thing I would change about this recipe, (except that I served mine on buttered noodles instead of bread)

 so here it is for you...

Ingredients

• 1 tablespoon good olive oil
• 8 ounces dry cured center cut applewood smoked bacon, diced
• 2 1/2 pounds chuck beef cut into 1-inch cubes
• Kosher salt
• Freshly ground black pepper
• 1 pound carrots, sliced diagonally into 1-inch chunks
• 2 yellow onions, sliced
• 2 teaspoons chopped garlic (2 cloves)
• 1/2 cup Cognac
• 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
• 1 can (2 cups) beef broth
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
• 4 tablespoons unsalted butter at room temperature, divided
• 3 tablespoons all-purpose flour
• 1 pound frozen whole onions
• 1 pound fresh mushrooms stems discarded, caps thickly sliced

For serving:

• Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
• 1/2 cup chopped fresh parsley, optional

Directions

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

Okay, now the really important thing...

If you've never in your life listened to one thing I've said, for the love of all that is holy, please listen now.  

If you've never made the infamous no knead bread, go forth and do so now.  If you have to hire a baby sitter, call in sick, or rent a sled dog team, just get it done!  

Seriously, this is some good stuff.  And just about the easiest thing you'll ever do.

Need more convincing?  

That should do it, so here's the recipe:

Crusty Bread Ingredients

3 cups all-purpose or bread flour, more for dusting

¼ teaspoon instant yeast

1¼ teaspoons salt

Cornmeal or wheat bran (optional)

Directions

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6 to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Yield: One 1½-pound loaf.

6/20/10 Update:  I tried making this bread again today and it was a total flop! I have no idea what I did wrong, maybe too much water.  Try, try again!