found a yummy recipe for the easiest bread ever. My sweet cousin had it on her blog and when I saw it I knew I had to try it.
It turned out so so yummy, the perfect combination of soft but chewy.
No Knead Bread
(yields one 1 1/2 pound loaf)
3 Cups flour, more for dusting
1/4 tsp instant yeast
1 1/4 tsp salt
a bit of cornmeal
1. Combine your flour, yeast and salt with 1 5/8 Cups of water and stir until mixed. Dough is still sticky (some call it shaggy). Cover the bowl with plastic wrap and leave on the counter for 12-18 hours. I start this part of my dough making in the late evening and bake the next afternoon.
2. The dough gets kind of bubbly on the top, that means it is good to go. Dust a bit of counter-top with flour, scrape the dough from the bowl and fold it a few times with flour coated hands - remember "no-kneading" (it helps if you take your rings off btw).
3. Shape the dough into a ball, put the dough ball on top of a floured kitchen towel (not the terry cloth kind). Cover with another towel and let it sit, rest, rise for about 2 hours.
4. Heat oven to 450 degrees. Find a 6 to 8 quart heavy pot you can cover with a lid (cast iron or enamel seem to work best for me). Here's my pot. I have also baked gorgeous loaves with a metal mixing bowl turned upside down on top of a ceramic lasagna pan...find something you already have around the kitchen. Turn/flip/plop the dough over into the pot (it doesn't look too pretty - its okay). Cover with the lid and bake for 30 minutes, remove the lid and bake another 15 minutes until the bread is a gorgeous golden brown.
(yields one 1 1/2 pound loaf)
3 Cups flour, more for dusting
1/4 tsp instant yeast
1 1/4 tsp salt
a bit of cornmeal
1. Combine your flour, yeast and salt with 1 5/8 Cups of water and stir until mixed. Dough is still sticky (some call it shaggy). Cover the bowl with plastic wrap and leave on the counter for 12-18 hours. I start this part of my dough making in the late evening and bake the next afternoon.
3. Shape the dough into a ball, put the dough ball on top of a floured kitchen towel (not the terry cloth kind). Cover with another towel and let it sit, rest, rise for about 2 hours.
4. Heat oven to 450 degrees. Find a 6 to 8 quart heavy pot you can cover with a lid (cast iron or enamel seem to work best for me). Here's my pot. I have also baked gorgeous loaves with a metal mixing bowl turned upside down on top of a ceramic lasagna pan...find something you already have around the kitchen. Turn/flip/plop the dough over into the pot (it doesn't look too pretty - its okay). Cover with the lid and bake for 30 minutes, remove the lid and bake another 15 minutes until the bread is a gorgeous golden brown.
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