No Knead Bread

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We have discovered the art of bread making. I would say we have discovered the almost fail proof way of making bread. One of Will’s friends gave him a recipe for bread. It didn’t turn out as desired, so some research was done. This lead us to an old New York Times article on No Knead Bread. Basically you mix the ingredients, wait 12 hours, turn the dough over a few times, cover it, wait 30 minutes and then cook it. Woolah! Bread. Let me repeat that I am just starting to bake and at first this was intimidating. Lately, however I have seen how easy it is and have taken on the task myself. Warning: you will eat a lot more bread if you master this recipe. We eat a loaf a week. Who can resist crunchy french bread for toast, with soup or a big dollop of  nutella with a few clementine slices? Bon Apetit!

Ingredients

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
1 1/2 warm water

1. In a large bowl combine flour, yeast and salt. Add 1 1/2  cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, or as long as 24 hours, at warm room temperature, about 70 degrees. For this you can turn the oven on to the lowest possible setting (barely on) and let it heat up for 10 minutes. Turn it off and put the bowl of dough in.

2. 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 about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball or oval. Cover dough with plastic wrap and then lay a towel over the plastic wrap and let rise for 30 minutes. When it is ready, dough will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Remove the plastic wrap and towel and put dough into pot. Take a sharp nife and make 3 diagonal slices on the top of the dough. Cover with lid and bake 25 minutes, then remove lid and bake another 10 to 15 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

Adapted from The New York Times

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About christinawheat3

We are Will & Christina. We love to cook, throw parties, experiment in the kitchen & try new restaurants. Our mission is to eat as local & sustainable as possible in the most delicious way possible. Christina is currently in culinary school and acts as main chef in the household. Will is a web guru and is the souf chef / taste tester. Welcome to our culinary journal.

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