Since the subject of bread caused a mild interest I’d like to share a short list of bakeries that sell the real stuff. In Kansas City: Hen House at Deer Creek – I can’t find the article about the oven but if I remember correctly they invited a specialist from Europe to build a real brick oven. The bread is under Farm To Market brand but it’s baked right at the store. Fresh bread is on and behind the counter usually in open paper bags. Farm To Market bread is sold elsewhere but if you want it straight from the oven you’d have to drive to the Overland Park location. Farm To Market Cafe was recently reviewed by DLC. Artisan Francais is a French Bakery in Overland Park where the bread is fresh, tasty and of many varieties. It may be a little overpriced, but consider the location. Sandwiches and French pastries are “oh so good!” Fervere is close to downtown and if you live and work there make a note to stop by and get a loaf. They don’t serve sandwiches but you will be able to try some samples. Owner of Fervere was one of the founders of Farm To Market. Pay attention to the hours of operation, they are not open every day.
In Lawrence: Wheatfileds Bakery And Cafe has a great variety of the freshest, tastiest bread around and makes a trip to Lawrence worthwhile. I went there few years ago and picked up 2 or 3 loafs or really good bread.
If you can’t make it to any of these places, and if you name starts with H. invite yourself to my house for a cup of tea and a slice of bread. Otherwise, with just a few simple ingredients and a cast iron pot you can have the tastiest bread you have ever tried.
Almost No-Knead Bread (from Cook’s Illustrated)
An enameled cast-iron Dutch oven with a tight-fitting lid yields best results, but the recipe also works in a regular cast-iron Dutch oven or heavy stockpot. Use a mild-flavored lager, such as Budweiser (mild non-alcoholic lager also works). The bread is best eaten the day it is baked but can be wrapped in aluminum foil and stored in a cool, dry place for up to 2 days.
Makes 1 large round loaf
3
cups unbleached all-purpose flour (15 ounces), plus additional for dusting work surface
1/4
teaspoon instant or rapid-rise yeast
1 1/2
teaspoons table salt
3/4
cup plus 2 tablespoons water (7 ounces), at room temperature
1/4
cup plus 2 tablespoons mild-flavored lager (3 ounces)
1
tablespoon white vinegar
1. Whisk flour, yeast, and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
2. Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
3. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
Starting with this post and continuing here, I promise this is the last one using the set of photos from 1938 Kansas City. There are many reasons why I do this, but the main two are: I enjoy it and I feel like somewhat of an explorer, possibly drawing attention to the photos that haven’t been seen for many years if ever. Any old photos of this quality are fun to browse through but I especially enjoy finding the ones related to this area or to my previous life in the USSR. You may find all my previous photo-posts here.
Just like the previous batch, this one ends with some vintage NSFW, not that I am trying to compete with TKC, but the fact that a Life Magazine photographer even submitted these in the end of the 1930’s is in itself amusing. Interestingly enough, this is not a unique occurrence in the Life Photo Archives, I had few more shared in my post about the Persephone.
All the photos are linked to the larger images, feel free to click and look at the detail.
When about 1870, a Missouri farmer made himself a pipe out of a hollowed-out corncob, he invented something which has brought a unique industry to Washington, Mo. Since then the Missouri Meerschaum Pipe Company, the world’s biggest corncob pipe maker has made millions of cob pipes for the men who insist that they give the sweetest smoke of all. The pipes are made from oversized white corn which grows well in the rich bottom land around Washington but heavily drains soil fertility. Farmers grow it because they get high prices for kernels and make extra money selling cobs. Today Missouri Meerschaum’s sales run about 10,000,000 pipes annually. Most sell for a dime or a quarter. Few last more than a couple of months.
Apparently the iconic General MacArthur’s corncob pipes are still manufactured in Washington, Missouri.
The second most annoying trend in food writing after using the repulsive word “foodie” is overusing the word “Chef”. If everyone who just happened to be in a kitchen is considered a chef, then real chefs need to come up with a different work description. Apparently I am in a minority with this opinion and here is the proof – a screenshot of a recent episode of Hell’s Kitchen.
As always I am keeping up with the newest headgear looks. Today’s trip to Lawrence, KS brought me up to date.
Gene Hackman called from 1971, wants his hat back.
I wrote about cool hair before. Maybe my fascination with other people’s hair stems from a complete inability to fashion anything more then the look of a dead squirrel peacefully resting on the top of my head out of my own hair. So I present the biggest coolest Mohawk I’ve ever seen.
My previous champion might as well shave his pitiful hair.
