Wednesday, July 18, 2012

no knead bread recipe

the other day, during thursday latelies,  i told you about the most amazing no knead bread recipe. 
many of you asked for it, which i'm glad you did because your life won't be complete without having made it. remember, it's easy. like sooo easy. but be warned it will take a while from start to finish. this is one of those recipes that you start and walk away from. like far away. like an entire day away. i suggest starting this when you're not in the mood to eat it so that when you are in the mood  you'll be prepared. it's addicting. you've been warned friends. proceed with bread loving caution.


3 cups all- purpose flour
1/4 teaspoon yeast
1 1/4 teaspoons salt
1 3/4 cup water 
additional flour or cornmeal
cast iron skillet or ceramic or pyrex dish with an oven safe lid.


combine flour, salt, and yeast in a medium bowl. mix well. add water to bowl and mix. 


the dough should be sticky and heavy. cover dough with plastic wrap and let rise for 12 to 18 hours, at room temperature. 12 is good but 18 is better. 
*i added 1 tbs cinnamon & 1/2 cup cranberries to my bread so it looks different. 


dough will rise a good bit and is ready when the surface is dotted with bubbles. 


lightly flour your working surface and dump dough from bowl onto the surface. sprinkle the dough with a bit more flour and fold it over on itself  2- 4 times. cover dough with plastic wrap and let rest for 15 minutes. 


working with enough flour to keep the dough from sticking to your hands and work surface, quickly work the dough into a ball. coat generously a kitchen towel {not terry cloth} with flour, or cornmeal. place the dough seam side down onto the towel and dust the top of the ball with flour. cover dough with top of the towel and allow to rise for 2 hours. the dough is ready when it is nearly double in size and does not spring back when poked with your finger. 

30 minutes before dough is ready heat the oven to 450*. Place a 6-8 quart covered pot in the oven to warm with the oven. 
When the dough is ready remove the pot from the oven and carefully lift the dough off of the towel and gently place into the dish. if it looks a bit messy don't worry, shake the pan a time or two to make sure the dough is distributed evenly. the dough will straighten out as it bakes, cover the pot and place it in the oven. 
bake with the lid on for 30 minutes, remove the lid and bake an additional 15-20 minutes. or until bread is golden brown. carefully remove dough from pan and cool on a rack. 
makes one 1 1/2 pound loaf. 


make this with whole wheat flour. 2/3 white flour 1/3 wheat flour. 
you can also add spices or dried fruit and nuts, use your imagination. this bread is a great base. and makes an amazing bread bowl as well! my daddy makes this bread multiple times a week and has played with the recipe a lot. 

1 comment:

  1. Will be trying this soon! Looks delicious! And I love the idea of adding cranberries, sounds yummy!