tea_and_toast | Dutch oven bread, farmer's market vegetables (Reply)

Our farmer's market haul for last week. I'm a week behind. I already went this week. Anyway. The light that comes in our kitchen window is so lovely, it makes everything look beautiful. I didn't get to the purple carrots yet, but I'm thinking I'll put them in this chicken pot pie. They're orange on the inside, and anyway it's the taste that counts, right?

Homemade macaroni and cheese with ham and broccoli.

I'm planning a new quilt... though I still need to quilt the last one. I liked a lot of the fabrics in this quilt I made and thought I might use them up in a similar quilt.

And I made Dutch oven bread again. It's no knead, overnight bread and it's quite simple and yummy. My recipe, cobbled together from various internet versions:

Dutch Oven Bread

3 cups flour (bread or allpurpose)
1 teaspoon salt
1 teaspoon yeast
1 1/2 cups water

In a large mixing bowl, mix 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. Heat oven to 450 degrees. You can put the Dutch oven in the oven now to heat up. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Let set while the oven heats.

When the oven has reached 450 degrees, drop the dough into the cast iron pot. Cover and put in the 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.

And this time I added in raisins and walnuts. Delicious!