recipe
Jan
11
2008

Soooo last year but a recipe for No Knead Bread

Bread is done and smells YUMMY…visit the Giveaway page for more pie info!No-Knead Bread

Time: About 1½ hours plus 14 to 20 hours’ rising

breaddone.jpg

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

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4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K.* Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

*After a two day recipe like this I wasn’t taking any chances with it sticking…the recipe didnt say a thing about greasing the pot…so I lined it with parchment.

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I will post a finished picture when it is baked.

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Laura

I have only made bread a couple of times & that was in a bread machine & it was not as wonderful as I had hoped. I will have to try this. Thanks!!
Laura

I tried this bread and my (picky) husband said it was the best he’d ever tasted. I have tried it since, but it always has too much flour on the outside. When you generously flour your towels (to place the dough on for rising…) do you have any tips for not over-flouring? Does this make sense? When I tried using less flour, the dough stuck to the towels. I keep ending up with too much loose flour on the crust of the bread…not too tasty…

that looks so yummy. I bet your house smelled wonderful while it was baking.

I am way behind on my reading! We have gotten a new computer this week and the whole week has been one challenge after another and a HUGE learning curve! I like the sounds of this bread. I am a hopeless bread baker, although I do make good bread in my bread machine. I may have to give this recipe a try!