Wednesday, June 16, 2010

No Knead Bread

This is the perfect recipe for someone that has little helpers or for someone that has never made a loaf of bread from scratch.  The results aren't anything you will find food critics raving about, but they aren't bad either!  It makes a simple, crusty, white bread that tastes great with a slab of butter, some homemade jelly or jam or especially your favorite soup!  The best part about it is how easy this bread is to make. No need to knead (no knead to knead?)- making it the easiest loaf of bread you will ever make.

My son insisted that we all wear chef hats while baking-- so he made us some (and yes, we threw flour on our faces to look like we've been baking all day!):

Even my husband got a hat!

Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

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.

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.

1 comment:

Anonymous said...

This is pretty similar to the artisan bread we make .. although you don't have to "spritz" the oven .. is the outside crusty? I'm hungry just looking at it! Love, Your Mom