Tuesday, January 27, 2009

No Knead Bread

This was so easy and so very yummy! Here's what you'll need and what you do -

3 cups bread flour ( I used 2 cups bread flour and 1 Cup whole wheat flour)
1/4 teaspoon instant yeast
1 teaspoon table salt
1 1/2 cups warm water ( I added 1/4 cup more warm water with the whole wheat flour)

Covered pot…something that can go into a 450F oven.

1. The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a gooey, doughy mess. Cover with plastic wrap and let sit 12-20 hours on counter top.

2. The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you’ve got about a half hour left, slip your covered pot into the oven and preheat to 450F.

3. Your dough should have doubled in size. Remove pot from oven. Holding towel, dump wobbly dough into pot. Doesn’t matter which way it lands. Shake to even dough out. 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 not eating right away, you can re-crisp crust in 350F oven for 10 minutes. Best way to eat it? Smear a warm slice with some good butter.


Carrie said...

wow looks so good i have never made bread I am alittle scared of it for some reason it I might give it a try though!

Christine said...

Carrie - Don't be afraid to make the bread! It was so easy and so rewarding. We were laughing when we cut into it tonight though, the outer crust of this bread is very very crisp! But I guess that is how this bread is to be, very hard crust on the out side yet very moist and soft on the inside. It was so good with our soup...canned vegie soup!

Karen said...

OK girl, if you can try my recipe organization idea, I can certainly try using yeast for the first time! I am ashamed to say I always use my bread maker. But my gosh that bread looks sooooo good - I just have to try it. I will get the ingredients, and - hey - maybe I could take it to a Superbowl party we are going to on Sunday with a big pot of chili!! Yum!
Thanks for the recipe. HAGE!

P-Dot said...

I just KNEADED you to so another post. Thanks!!! Looks great.

Amy said...

Oh Christine, this bread looks wonderful! I can't wait to try it! Wonder if it would matter if I used whole wheat flour instead of white?? Will give it a try and let you know how it turned out!

Thank so much!

K said...

That's MY kind of bread making!!! LOOKs yummy! I'm saving this recipe for future use...Thanks for sharing!

The Farmer's Wife said...

This is perfect! I'm the only one in the house who likes homemade bread, and this is the perfect size loaf for one person with a serious carb problem. I like slicing bread like this and putting havarti and sliced grape tomatoes on it and putting it in the broiler. Yum!

I always think I'm going to post recipes on my blog and never do, but I really love those that others post. Thank you for sharing this one.

Sophie said...

Your bread came out so nice! I love the crust, it looks like artisan bread!