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This bread is so easy and awesome – I hate to give away my secret but here is the link to the whole article that I use to make this bread:

http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx

Here are my notes / comments about the process – if you have any questions don’t hesitate to ask.

1. You don’t need a pizza peel – you can use the back of a cooking tray or a big plate.
2. You will need the cornmeal. This prevents the dough from sticking to the “pizza peel” and let’s you slide it off into the oven.
3. You don’t need a pizza stone, but it will turn out just a bit better if you have one. Lately I’ve just been putting in a cookie sheet and letting that come up to temp in the oven.
4. I have been using a recipe of 2 1/2 cups wheat / 4 cups bread flour lately (you can also use all purpose flour). Experiment with it – that’s half the fun. I want to try making a rye bread.
5. Re-use the same container for each batch of dough and don’t wash it out. Gives it kind of a sourdough taste (concept is the same as a starter).
6. If it takes you more than 5 to 10 minutes to get the dough ready you are working too hard. Just incorporate all the flour into the dough and let it rise.
7. If you live in Appleton get your flour and yeast at The Granary on Richmond Ave. Cheap, small local company, and better quality flour and yeast. YOu can buy in bulk and I just keep the yeast in the freezer.

Dough Recipe:

• 3 cups lukewarm water
• 1 tbsp granulated yeast (1 1/2 packets)
• 1 tbsp coarse kosher or sea salt
• 6 1/2 cups unsifted, unbleached, all-purpose white flour

Link to the website with awesome pictures:

http://thepioneerwoman.com/cooking/2010/06/malted-milk-chocolate-chip-cookies/

Recipe: Malted Milk Chocolate Chip Cookies

Prep Time: 15 Minutes | Cook Time: 12 Minutes | Difficulty: Easy | Servings: 36
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Ingredients

1 cup (2 Sticks) Unsalted Butter Softened
¾ cups Golden Brown Sugar
¾ cups Sugar
2 whole Eggs
2 teaspoons Vanilla Extract
2 cups All-purpose Flour
1-¼ teaspoon Baking Soda
1-¼ teaspoon Salt
½ cups (rounded) Malted Milk Powder
1 bag (12 Ounce) Milk Chocolate Chips

Preparation Instructions

Preheat oven to 375 degrees.

Cream butter, then add both sugars and cream until fluffy. Add eggs and beat slightly, then add vanilla and beat until combined. Add malted milk powder and beat until combined.

Sift together flour, baking soda, and salt. Add to butter mixture, beating gently until just combined.

Add chocolate chips and stir in gently.

Drop by teaspoonfuls (or use a cookie scoop) and bake for 10 to 12 minutes. Bake less if you want chewy cookies; more if you want crispy cookies.

Optional: Allow to cool completely, then use two cookies to make an ice cream sandwich. Add sprinkles to the sides of the ice cream, then wrap individually in plastic wrap.

INGREDIENTS:

***Basic Strata Base:***
12 slices bread, cubed
1 pound cheddar cheese, shredded (or half Swiss Cheese)
4 cups milk
8 eggs, beaten
1 teaspoon dry mustard
2 teaspoons minced onion
cayenne pepper, to taste
salt and pepper, to taste
3 tablespoons butter
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PREPARATION:

Basic Strata Base:

In buttered 9×13-inch pan, spread bread, then cheese. Beat milk, eggs, dry mustard, onion and seasonings. Pour over cheese. Dot with butter, refrigerate overnight Bake one hour at 350 degrees F.

***Variations***

***Chicken Strata*** Reduce basic strata recipe to 4 eggs and 3 c milk. *Add: 2 c diced cooked chicken 0.25 c finely chopped pimiento 0.5 c finely chopped celery 1 (10-oz.) can cream of chicken soup 0.5 c mayonnaise

***Spinach or Broccoli Strata*** *Add to basic strata: 2 (10 oz.) pkg. frozen chopped spinach, OR 1 (10 oz.) pkg. chopped broccoli, cooked; well-drained 8 oz mushroom, sliced and sautéed

***Sausage Strata*** *Add to basic strata: 1.5 lb sausage, cooked and crumbled 8 oz mushrooms, sautéed with: 1 tb butter and 0.5 c chopped green bell pepper