foodie 1

Friday, March 6, 2009

No Knead Bread

This bread is so good!!!  It's a must-try for anyone who hasn't yet.  Zach found the recipe in The Buffalo News.
It's crusty on the outside and tender on the inside, simply delicious.  We've made it about once a week since.  Usually we do kosher salt and cracked black pepper, but rosemary and garlic is a good flavoring too.  Next time I want to try out a version of one our local supermarket has, a spicy olive oil.  I'm going to try slowly warming the olive oil with some crushed red pepper in it and then brushing it all over the bread as it cooks.  Yum!!

No-Knead Bread

3 cups all-purpose flour
1/4 teaspoon instant yeast
1 1/2 teaspoons salt
1 1/2 cups water
  • Mix ingredients together in a large bowl until combined into a shaggy dough. Cover bowl with plastic wrap and let rest at room temperature for 12 to 18 hours.
  • Flour a work surface. Scoop the wet dough, which will be dotted with bubbles, onto the flour. Fold twice, deflating it, and let rest for 15 minutes. Don’t worry if it sticks a bit, just scrape it off.
  • Sprinkle with flour as needed to handle, and shape dough into a saggy ball. Let rest on floured surface for another 1 to 2 hours.
  • Preheat oven to 450. Place heavy cast iron, enameled cast iron, Pyrex or similar lidded pot in oven. Heat pot for at least 30 minutes.
  • Carefully tip dough into hot pot. Sprinkle with salt or seeds as desired, place lid on pot, and return to oven.
  • After 30 minutes, uncover pot. Bake another 15 to 30 minutes, until browned as desired. Cool on rack.

A few more tips: Resist the urge to cut it until completely cool. Store on counter or wrap in paper until cut, and then in plastic. Do not refrigerate. 

1 comment:

Spice said...

Saw this bread on Sanjeeta's blog, looks absolutely beautiful, I'm bookmarking it...