>From the All_Easy_Cookin_Recipes group... ~~~~~
No Knead Bread 3 cups flour (all-purpose or bread flour) 1/4 tsp. yeast (yes, that's right, only 1/4 tsp.) 2-1/2 teaspoons salt 1-5/8 cups tepid water Cornmeal, wheat bran or extra flour as needed In a large bowl, combine flour, yeast and salt. Add water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap and let dough rest at least 12 hours, preferably about 18, at warm room temperature (70 degrees). The 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 for 15 minutes. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. (My experience has been it's just too sticky to shape into a ball.) Generously coat a cotton towel (not terry cloth) with flour, bran or cornmeal. Cover with another towel and let rise for about 2 hours. (I did this step only once -- the dough stuck to the towel. So now I just put the dough in a lightly sprayed bowl and cover with plastic wrap.) When it's ready, the dough will be more than double in size and will not readily spring back when poked with a finger. At least a half hour before dough is ready, heat oven to 450 degrees. Put a 4 to 6-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 the towel and turn the dough over into the pot, seam side up; it may look like a mess, ,but that is okay. Shake pan once and bake 30 minutes, then remove the lid and bake another 15 to 30 minutes or until the loaf is beautifully browned. Yield: One 1-1/2 pound loaf. I adjusted this recipe so that I could make an herb/cheese loaf. The changes I made were to add in addition to the bread flour, 1/2 cup whole wheat flour and 1/2 cup rye flour. I also increased the water to 1-3/4 cups. The herbs I added were: 1 tsp. garlic powder; 1 tsp. dried oregano; 1 tsp. dried sweet basil; 1/4 tsp. tarragon; 1/4 tsp. dill; 1/3 cup grated Parmesan cheese and 1/3 cup grated Romano cheese. I didn't change anything else. I used an oven thermometer that signals when your roast is ready to keep track of the internal temperature of the bread while baking once the lid is removed. When it reaches 205 degrees, it's done. ~~~~~~~~~~ Rhonda G in Missouri Owner of a_place_for_chatting_and_friends Owner of Rhondas_Recipe_Exchange All are looking for new members!!! ____________________________________________________________________________________ Building a website is a piece of cake. Yahoo! Small Business gives you all the tools to get online. http://smallbusiness.yahoo.com/webhosting [Non-text portions of this message have been removed]