Crusty Bread Recipe (pdf)

3 cups unbleached all purpose flour 4 cups
1 3/4 teaspoons salt
1/2 teaspoon Instant or Rapid-rise yeast
1 1/2 cups warm water

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until
a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 – 18 hours.
Overnight works great. Heat oven to 450 degrees. When the oven has reached 450
degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.
Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with
plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop
in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid
and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack
to cool.

Variation. Youtube – he puts about 1/8 cup of water in pan before lid and bakes at 475 –
15 m in add more water.

1 medium onion chopped

1 cup millet, uncooked

4 cups cauliflower

1/2 teaspoon salt

3 1/4 cups water

In large saucepan, heat 1/4 cup water.

Add onions and saute for approx 5 minutes, or until almost translucent.

Add remaining 3 cups of water and salt and bring to a boil.

Add millet and cauliflower, and return to a boil.

Cover, and reduce heat to simmer. Cook for 35 to 40 minutes, or till all water is absorbed.

Transfer to a food processor, and process till smooth and creamy. add salt and pepper to taste. [ used a hand potato masher]

For traditional mashed potato-like flavor, stick to the original recipe above. However there are tons of variations for those who are looking for something a little different.

Add favorite herbs.

Add favorite cheese.

Add horseradish.

Mix in casserole, top with favorite topping.

Let your creativity soar.

‘Enjoy’

Blessing

Esther