It’s a centuries-old holiday tradition that one Minnesota family has been doing it for about a decade. The Ovre family gets together every year to make dozens and dozens of lefse, a Norwegian flatbread made out of flour and cream, and cooked on a griddle. The family estimates they used 100 pounds of potatoes for their 700 rounds. Their system is so strong that two of the kids, Tom and Paula Ovre, teach lefse baking for community education programs.
No-Knead Artisan Free-Form Loaf From “The New Artisan Bread in Five Minutes a Day.” Each loaf will average five minutes of active preparation time. Makes enough dough for four loaves, slightly less than 1 pound each. In a 5-quart container, mix yeast, water and salt. Add the flour, then use a spoon, stand mixer or high-capacity food processor to mix until uniform. Cover (not airtight) and allow to rise at room temperature for about two hours. The dough can be shaped and baked the day it’s mixed, or refrigerated in a lidded container (not airtight) for up to 14 days. The dough is easier to work with after three hours refrigeration.
The bird is certainly the word on Thanksgiving Day – but which other food are you most thankful for?
Too much salt can be bad for your health and you might be surprised by the foods you’re getting it from.
Bread … it’s one of those things where if you’re good at baking it, it’s the best. But if you’re like me and bread isn’t in your culinary skill-set, there’s nothing like buying a good loaf of bread or finding the perfect baguette. Check out this list of places in the Twin Cities to get a carb-overload (in no particular order.)
Mike and Terri Karsten really like good bread. In fact, they like bread so well they built a wood-fired brick oven in their backyard just to bake really good bread. And really good pizza. And the occasional Thanksgiving turkey.