The month is practically over and I almost forgot I was still supposed to learn a new recipe this month. I had originally planned to make the famous No Knead Bread this month, so that’s what I made.
If you’ve never done it because you think making bread is a difficult task, this bread is so easy a four-year-old could do it. Even though it needs to rise for 18 hours, it’s not time consuming. All the mixing and folding doesn’t take too long. A friend of mine, a working mother of two children (both under 6 years old), makes this bread every week for the family to eat on the weekend. If she has time to do it, you have time to do it.
It’s really good and tasty too!
7 dl (3 cups) all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1½ teaspoons salt
4 dl (1½ cups) water
1. 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. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
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. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 225°C (450°F) 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. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Have you ever tried this bread? Have you tried adding herbs and spices in the bread? Which herbs and spices you think suits the best?
With warm hugs and gentle thuds – Keri