Recipes

No Knead Bread

No Knead Bread

…adapted from Steamy Kitchen website, who adapted it from Mark Bittman of the NY Times, who got it from Sullivan Street Bakery, and adjusted by Rose levy Beranbaum (author of The Bread Bible). I had to slip this recipe in somewhere!  It’s an awesome recipe for bread – especially if you’ve never made a loaf before.  No bread machine needed.  Crazy easy and super addictive.

Ingredients:

  • 3 cups bread flour
  •  1/4 teaspoon instant yeast
  • 1 teaspoon fine table salt (or 3/4 tablespoon of kosher salt)
  • 1 1/2 cups warm water (heated to about 110 – 115 degrees F)
  • Covered pot (five-quart or larger cast iron.  Must be able to withstand 450F oven.
  • Corn meal (handful)

Instructions:

  •  Mix the dough.  Combine all ingredients in a big bowl with a wooden spoon.  Mix until just comes together – it will be very messy and sticky.  This is okay.  Cover with plastic wrap.    You can throw a towel over the top as well, to keep it warm.   Let sit out in your kitchen for 12-20 hours in a  location that is not cold.  (You will need to time this rising period if planning to serve fresh and hot from the oven with a meal).
  • The dough will have grown after sitting for 12-20 hours – it will still be wet, sticky and bubbly, but have increased in size. With preferably a wet spatula, dump the dough on a floured surface. With wet hands, fold edges of dough under gently creating a ball shape.  Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Or, you can just cover your dough with the plastic wrap, and a towel.  Let it rest for 2 hours. (About 1/2 hour before baking, put the pot into the oven and preheat to 450F – you want to put the dough into a hot pot.)
  • After 2 hours, the dough should double in size. Remove hot pot from oven, sprinkle corn meal in the bottom of the pot, and dump in the dough.  Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If you save the loaf for later, you can re-crisp the crust in 350F oven for 10 minutes.

Note: I have also baked this bread on a baking stone in my oven.  It comes out very good as well, but I have to say baking it in the pot makes a rounder, fuller loaf, and nicer crust.   If using a baking stone, add a few ice cubes to the bottom of the oven to add moisture during baking.

 

No Knead Bread Baked in Dutch Oven

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