What day is it? Oh, it's Thursday? Thank the lord!! How has your week been? I should probably pour us some wine. I feel like I have been running a million miles a minute. My real job is well, taking a lot of work. The contractor for one of my projects has my personal cellphone number... which I really regret sharing now. But what has really been keeping me up at night is preparing for my very first craft fair this weekend! In case you didn't know, I also have a teeny tiny Etsy shop where I sell cute cards, illustrations, wrapping paper, and all sorts of hand-lettered things!  If you live in the Bay Area or want to impulse buy a plane ticket to San Francisco this weekend, I will be setting up shop at the Urban Air Market in Hayes Valley. Please come and buy all my things! I signed up early for my booth spot and I'm right in between Smitten Ice Cream and Biergarten. Good spot right? Reuben is tasked with delivering ice cream and soft pretzels to me so I don't pass out or cry if no one buys anything. Please stop by and say Hi!

I'll stop begging now. In preparation for the craft fair I have been forcing Reuben to build me things, photoshopping new products, printing a billion cards, folding lots of paper, and baking bread! No knead bread is so freaking easy. I really can't believe it has taken me 26 years to realize the magical joys of baking bread. This recipe is the perfect thing to make if you want to put in minimal effort and get a great return. You give everything a quick mix and then cover it up for 18 hours. You can get so much done in 18 hours! Or not so much if you're having one of those days where you just want to sleep a lot. Sleep, watch Netflix, climb a mountain, call your mom, build a craft fair booth. These are all great things to do while your dough proofs. You'll be rewarded with beautiful, crusty, moist, and fluffy bread that will forever change your life and make you consider your career path. I put green onions in it obviously, because they make everything better. This bread is amazing for avocado toast, dipping in soup, slathering with butter, or just eating straight up still warm from the oven. My next project is growing a sourdough starter, which is bringing up the anxiety I had when I had a tamagotchi. 

(Yaaaaaaawn) Ok, time to go to bed! So. Many. Things. To. Do. Happy almost weekend! Don't forget to come visit me in Hayes Valley this Sunday! I may or may not have cake for you when you get there...

No Knead Green Onion Bread

makes 1 loaf

Materials:

2 cups all-purpose flour

1 cup bread flour

1/4 tsp rapid rise instant yeast

1 1/4 tsp salt

1 5/8 cups warm water

wheat bran or more flour for dusting

1 cup chopped green onions

Steps:

1. In a large bowl combine flours, yeast, and salt. Slowly add warm water and stir until you have a sticky and shaggy dough. Cover the dough with plastic wrap or a kitchen towel and let sit out at room temperature for 18 hours. Ideal room temperature is 70 degrees, if it's a little cold out put the bowl in your oven with the door left ajar.

2. After 18 hours your dough should have expanded and look like it is full of bubbles. Lightly flour your work surface and scrape out your dough. Dust it with some flour and gently pat it into a circle. Sprinkle some green onions into the center and fold dough over. Pat into a circle again and repeat adding green onions until fully mixed.  Form dough into a round ball. Cover loosely with plastic wrap and let sit for 15 minutes.

3. Cover a cutting board with a clean kitchen towel and lightly dust towel with some wheat bran or more flour. Gently transfer dough onto the towel and dust again with some more wheat bran or flour. Cover the dough with the corners of the towel and let dough sit for a final 2 hours.

4. 30 minutes before the 2 hour proof is up. Preheat your oven to 450 degree with your Dutch Oven inside. Once preheated, safely remove hot Dutch Oven and remove the lid. Unwrap the dough and place a firm hand underneath the towel/dough. Carefully flip the dough into the Dutch Oven. You gotta commit! If the dough is slightly off centered, just push it around a little with a spoon, but it doesn't need to be perfect.

5. Cover with lid and bake in the oven for 30 minutes. Remove the lid and bake for another 15-20 minutes until golden brown and crusty.

6. Remove form oven and allow to cool on cooling rack. Cut a slice and enjoy!

recipe was based on the New York Times recipe!