Helen, this is such a wonderful bread recipe! It's absolutely delicious, really the best bread I ever made! The only drawback is that you have to know you are going to want the bread to be ready in about 18 hours! The artisanal bread recipe I shared makes bread that's nearly as good, and the benefit is that one can keep the extra dough in the fridge for the next bread craving that comes along!
Happy baking! Penny On 1/7/17, Helen Whitehead via Cookinginthedark <cookinginthedark@acbradio.org> wrote: > No Knead Bread Recipe > Servings: One 1-pound loafPrep Time: Cook Time: > no-knead-bread-revisited > > No Knead Bread Recipe is adapted from Mark Bittman of NY Times who got it > from Sullivan Street Bakery. When the recipe first came out, it was the > blogging > community who took the bread to new heights, especially Rose Levy > Beranbaum, > > author of The Bread Bible. I followed Rose's experiments through the weeks > and learned from her recipe adjustments and the why's of how this bread > works. > > Ingredients: > 3 cups bread flour (I like Harvest King bread flour) > 1/4 teaspoon instant yeast > 1 teaspoon fine table salt (or 3/4 tablespoon of kosher salt) > 1 1/2 cups warm waterCovered pot (five-quart or larger cast iron, Pyrex, > ceramic, enamel...something that can go into a 450F oven.) > > Directions: > > 1. Mix dough: The night before, combine all ingredients in a big bowl with > a > > wooden spoon until the dough just comes together. It will be a shaggy, > doughy > mess. Cover with plastic wrap and let sit 12-20 hours on countertop. > > 2. Shape & preheat: 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. Place > a large sheet of parchment paper on counter. Plop your dough onto parchment > > paper. Lift parchment paper up with dough and place into a large bowl. > Cover > bowl with a towel. 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. Bake: Your dough should have doubled in size. Remove pot from oven. Grab > > the ends of the parchment paper and lift entire wobbly dough blob out of > bowl > 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 > > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
