Saturday, February 18, 2012

Easy, wonderful no-knead bread

I feel like I'm really late to jump on this bandwagon- most people already know about this recipe, which is fantastic! This is the most wonderful bread recipe I've come across! I can't tell you how tasty this bread is- just go make it for yourself. It's so easy to make and it leaves some room for experimenting- try it with 1/2 cup whole wheat or even some other grains or spices added in. I got the recipe from a family I babysit for and it's also all over the internet. It was published in the NY Times in 2006. Check out this video about it: 

I see myself making this bread pretty often. First thing you do need for it, which may be different from other bread recipes you've tried in the past, is a ceramic, porcelain, Pyrex, or cast iron pot with a top on it. Here's the one I got because I couldn't afford one of these.

This recipe takes a lot of time but it's not active time. Just giving you fair warning.


3 cups unbleached all-purpose or bread flour
1 1/4 tsp salt
1/4 tsp instant yeast
1 5/8 cup water

1. In a large bowl, mix all dry ingredients together and then pour water in. Mix until combined. The dough will be sticky and shaggy. Cover with plastic wrap and let sit at room temperature for 12-18 hours.

2. After 12-18 hours, the dough is ready when the surface is bubbly.

3. Turn out onto a floured surface and sprinkle some more flour on top. Fold the bread onto itself a few times and then loosely cover with plastic wrap and let rest for 15 minutes.

4. Generously sprinkle cornmeal, flour or wheat germ generously onto a kitchen towel (not terrycloth). Carefully form the dough into a ball and put the dough onto the towel, seam side facing down. Sprinkle more cornmeal, flour or wheat germ on top and cover with another towel. Let rise for 2 hours until doubled in size.

5. About 30 minutes before the bread is ready, preheat the oven to 450ºF and place the pot into the oven as it heats up. When ready, carefully turn the dough, seam-side up into the pan and cover with the top. Bake for 30 minutes covered, then remove the cover and bake for another 15-30 minutes until golden brown. Turn out onto a cookie sheet to cool and form a crust.

We ate ours tonight with some stew. Yum!

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