february 28, 2010

We came across a no-knead bread recipe at nytimes.com. We’ve made this several times and each time is an improvement from the last. Our first try (photographed here) was a little burnt…but still, nothing beats fresh home-baked bread. We love it so much, we make it once a week and even bought a dedicated baking dish for it.

No-Knead Bread

3 cups bread flour
1 1/2 cups water
3/4 tsp yeast
1 1/4 tsp salt

Mix all the ingredients in a large bowl with your hands. This can be quick and dirty, nothing fancy. Cover the bowl with plastic wrap and leave for at least 4 hours in a warm environment (65 degrees F).

Turn dough out on an oiled surface and fold it over twice on itself. Plastic wrap the dough and leave for 30 minutes. At this time, put a dutch oven (or any 5 qt glass dish with a lid) in the oven and turn on to 500 degrees F.

Turn the dough onto a corn-mealed surface. Then quickly open the oven, pull off the lid, throw the dough inside the dish, place the lid back on and close the oven door. Bake for 25 minutes at 450 degrees F, then bake an additional 8-9 minutes with lid removed. Once finished, remove the bread from the dish and let cool for at least 15 minutes (we think the bread continues baking).






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