Wednesday, October 24, 2012

No Knead Bread means no need to do much work.

I have been cranking out two loaves a day of this stuff.  I have made no knead bread before but that recipe did require more time commitment, so I did not make it that often.  But this recipe is seriously over the top easy even if you have never made bread, never ever. 
Of course I found this latest and greatest version on Pinterest.  It is kinda like the new Google.  When I am looking for something I head straight to Pinterest. I give all the credit to Cooking Classy for this simpler version of No Knead Bread.  It is polite to give people props when they have posted something on their blog.

The night before you want to bake bread, or 12 to 18 hours before, combine 3 cups flour, 1-3/4 teaspoons salt and 1 teaspoon yeast.  Stir to combine.  Add 1-1/2 cups warm water (don't kill that thar yeast with hot water!) and mix with a wooden spoon.  You will have a very sticky, wet dough.  Cover lightly with plastic wrap or a tea towel.  

When you drag your self out of bed, set oven at 450 degrees. Heavily flour a cutting board.  Wet hands (yes this sounds weird since the natural tendency is to flour them, but this works AMAZING...thanks Cooking Classy.)  Shape dough quickly into a ball and place on board. 

At this point I changed it up and sprinkled the top quite heavily with cornmeal. I am a rebel. Cover with plastic wrap. When oven is preheated place pan in oven to heat. Set timer for 30 minutes.

You will be surprised at how much the bread will rise in that 30 minutes of pan heating time.

Carefully remove BURNING HOT pan from oven.  Pick up a little flour/cornmeal off the board and rub it on your hands.  Grab the dough.  It will be very squishy soft, but with practice you will get the hang of it.  I shape my dough as if I were making a roll, but instead of putting the side that has been pulled together down, I put it up.  It makes the bread real purdy. Cover and bake for 30 minutes. After 30 minutes, remove lid and bake for another 15 minutes. Remove from oven, behold the beauty and cool on a wire rack.

Behold the beauty!
This is my pot.  She's a beauty.  (This stove...she is not a beauty.)She is 10 inches in diameter and about 3 inches high.  I guess you would call her a Dutch oven.  She has a nice lid that can also be used to fry up things, like a grilled cheese on your amazing No Knead Bread!
  • 3 cups flour
  • 1-3/4 t. salt
  • 1 t. yeast
  • 1-1/2 cups warm water (about 110 degrees)
Combine flour, salt and yeast in a nonreactive container/bowl.  Mix with warm water.  Dough will be shaggy and really wet.  Cover and let rise for 12 to 18 hours.  When ready to bake, preheat oven to 450 degrees. While you are waiting for the oven to come up to temperature heavily flour a wooden cutting board. Get you hands slightly wet and scoop dough out of container. Shape into a round and place on floured board.  Sprinkle top with cornmeal or flour (enough so that plastic wrap/tea towel will not stick to the dough) and cover with plastic wrap or a tea towel and let rise while pan heats.  Now that the oven is preheated, place pan in oven. No need (haha..get it), no need to spray or grease pan.  This bread will not stick! Let the pot heat in the oven for 30 minutes.  When the pot is smoking HOT, remove from the oven and shape dough has if you were making a round dinner roll, pulling the sides under.  Flip the pulled under side up and carefully thrown in pan (carefully as not to burn yourself). Put lid on pan and place in oven.  Bake for 30 minutes.  After 30 minutes, remove lid and bake another 15 minutes. Remove from oven, scoop bread out of pot with a spatula or large spoon and cool on a wire rack.  Once cooled, if you want to keep a crispy, crunchy out side, store in a paper bag.  If you store in plastic, the outside crust will become less crisp, more soft, but the taste will remain.    

I shared this recipe with the good folks at:

We are THAT Family...Works for me Wednesday, Raising Homemakers

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