VCAL Food for Life
Students in VCAL Food for Life, learnt the skills to prepare 14- hour Bread to accompany their favourite healthy soup. Being such a staple in many households over the cooler months, soup provides :
* an increase to the variety and number of vegetables people consume
* great fibre, which is good for gut health and our microbiome,
* a quick, tasty, and healthy meal
* an inexpensive meal
* an opportunity to minimise food waste, so you can use up slightly wilted vegetables
The New York Times, no knead bread, made famous during Lockdown on social media, is very simple and delicious. Crunchy on the outside with a soft centre. Perfect with a dash of butter and a warm bowl of soup.
We finished off our meal, by eating together, as usual, illustrating connectedness. Good table manners and etiquette, great conversation and cleaning up at the end ensured for a lovely meal, together.
Find the NY Times, no knead bread recipe below (Yes, there’s no typo mistake, it’s only ¼ tsp of yeast, and it rises to perfection. As it rests overnight, yeast from the air is also incorporated – so it’s a bit like a sourdough).
NY Times No Knead Bread and OWN SOUP RECIPE
BETWEEN 4-6 people
Your Copy of No Knead Bread Booklet - A Stack of Dishes
3 cup Bread flour
¼ tsp instant yeast
1 ½ tsp salt
1 ½ cup warm water
Flour Shakers
Butter 2 Tbsp to serve
DIRECTIONS
Mix until combined (will be a dry looking scraggly dough)
Leave covered for 12 -14 hours
Pre-heat oven 230 degrees Celsius – put in enamel pot with lid (MUST PRE-HEAT)
Flour bench, take out dough and fold a few times over onto itself, then SHAPE it into a ball (Minute or two, NO KNEADING)
Leave to rest for 20mins on STRIP OF BAKING PAPER FOLDED OVER (cover with tea-towel)
Slice top of dough with CROSS – leave for 10 mins
Carefully open Pot and place inside on paper up sides. Cover with Lid. Bake 30 mins
Remove Lid and bake for another 10-15 mins
Remove onto wire rack. Leave for 10mins to cool and rest.
Serve with soup and enjoy!
Heather Dear,
VCAL Food Tech Teacher