No Knead Bread: Bread so easy even a 6 year old can make it!
Well maybe not a 6 year old, maybe an 8 year old who's allowed to use the stove. Lol. Anyways, this is the magical bread that's sweeping the blogging globeomasphere! And there's even a 'how to video' NY Times made to go with it!
This is seriously something to rave about bc it's so freaking easy: just mix water, flour, yeast, salt. Let that sit for 12-18 hours in warm place, shape it, bake it in a small dutch oven (pyrex or something with a cover) and WAABLAMOO! you've got bread!
Bread you don't have to knead!
Bread you don't have to kneeee aaa eeaa eaaad!
If you've never made bread before this should be the first thing you want to make. It's a rustic kind of bread and it's soft and chewy and it's good...satisfying with a good gob of honey or a slice of sharp yellow cheese. It's not wonderful wonderful but it's still good
Just make it, you'll be happy you did and spread the good news.
ANyways, I've included a ton of pics bc I've made this bread 3 times.I'm getting better and better at it, I've done 3 cups all purpose (holey and light), 3 cups bread flour (chewy smaller holes), 2 cups bread and 1 cup all purpose (In the middle), I'm doing 1/2 and 1/2 next time. I think that's the magic number.
Lol if you want more pictures, there's a FLICKR group dedicated to this bread.
this is a piece of the yummy bread with a good dollop of CREAMY sweet raw honey. everyone should start buying Raw Honey, it has more good stuff for you and it's so freaking fantastic. too bad it costs like 9 bucks for a jar.
Jim Lahey's (Sullivan's Bakery)
Yields one 1 1/2 pound loaf
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups 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 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. 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.
::MY NOTES and MY Mistakes::
- Use latex glove if you don't like handling too sticky dough, it'll make it easier to handle
- During the 'foldover phase' if your dough isn't shaping well bc it's too sticky, just add a good amount of flour
- If you want a nicer rounder higher rising loaf, try a 2qt dutch oven! Smaller pans = Rounder/higher Loaves!
- Pyrex is okay to use, just as long as you have the cover. But be careful of it shattering due to the high temps
- I used extra salt, like 1/2 tsp more for taste preference.
- During the 'uncovered' phase, check on it and take it out once it becomes a golden brown!
- Do not cut it once it comes out of the oven or it'll be "wet", let it sit for at least an hour.
I burnt this one and added too much cornmeal...sheesh. My oven is a little 'strong' and I cooked it for the set amount time. Don't do that! check on it every so often, after you take off the cover to brown the crust check on it every 5-8 minutes. The crust should be a light golden brown for it to be lighter and thinner.
This is the 3 cups all purpose one. Lots of soft big holes. It's flat bc I made it in a dutch oven that's too big! 6qt
Bread loaf #2: 3 cups Bread flour. Chewier and denser.
There are a ton of blogs that have done this recipe! So if you need any more help, GOOGLE to your heart's content