Editing this post to share on Sandra's Cooking Thursday over at Diaries of a SAHM!Last night I had a lump of stuff in a bowl (covered with plastic wrap) on my counter all night. It was supposed to sit there 12-20 hours! I think those of you who saw the bowl KNEW what it was! This is what it looked like this morning - as it was ready to be put on a floured surface and then onto a floured towel:
NO KNEAD BREAD
3 cups bread flour
1/4 tsp yeast, instant
1 tsp salt (or I used 3/4 tsp kosher salt)
1 1/2 cups lukewarm water
Stir all the above together. Leave in a big bowl - cover - and let rest for 12-20 hours.
When it's time, dump dough onto floured surface (you don't need much flour!), and with wet hands, grab dough and fold over all the ends towards the middle. Turn the blob over to get a smooth, tight surface (I also kind of tried to shape it to be a "loaf" but you can make it round, if you prefer):
Move the loaf to a flour covered towel and cover again. Let rest for 2 hours. At 1 1/2 hours, preheat your oven to 450 degrees. Put a covered dutch oven into it to also preheat. (I really don't know what a dutch oven is? However, I have this heavy, enamel LeCreuset thing that I covered with a Pampered Chef stone!).
When all preheated, put dough into dutch oven (or LeCreuset thing or whatever) and cover with appropriate lid (or Pampered Chef stone or whatever). Bake for 30 minutes.
Talk to the sweet baby who is sitting in her Bumbo seat, observing all the crazy things you are doing (to include singing, explaining the recipe, and telling her how good bread tastes -interspersed with tickling her sweet toes):
After 30 minutes, take the lid off your bread pot. Bake for 15-20 minutes more.
And VOILA'! Bread! You can "thunk" it to make sure it sounds hollow, which means it is done - or test its temp to see if it is at 210 degrees at least (I did neither). Let cool.
Or don't let cool because you are so anxious to try it! :) The bread kind of crackled and steamed, and I think it even sighed. (or maybe that was me?)
Eat soon OR reheat at 350 degrees for 10 minutes later. I ate mine with Nutella (sorry, Jodi at GM4G ... I know Nutella doesn't have the nutritional value that they advertise it does; however, it is one of those items that a re-made, home-made version just will NOT satisfy me!! I grew up on this stuff! It's like mother's milk to me ... or like chocolate milk? ... yea, well, something like that! I know Jodi will understand ... I hope).
My verdict: the crust on my bread was almost too hard ... almost ... it was actually better on the second slice I ate after I let it cool. HOWEVER, it was perfect that the crust was crackly and crunchy, and the insides of the bread were soft & smooth. There wasn't a lot of flavor to just the bread itself HOWEVER with butter or Nutella or whatever you like on your bread, it is HEAVENLY!!! 1 1/2 thumbs up from me for flavor - but 2 thumbs up for an EASY homemade bread recipe.
NO KNEAD BREAD3 cups bread flour
1/4 tsp yeast, instant
1 tsp salt (or I used 3/4 tsp kosher salt)
1 1/2 cups lukewarm water
Stir all the above together. Leave in a big bowl - cover - and let rest for 12-20 hours.
When it's time, dump dough onto floured surface (you don't need much flour!), and with wet hands, grab dough and fold over all the ends towards the middle. Turn the blob over to get a smooth, tight surface (I also kind of tried to shape it to be a "loaf" but you can make it round, if you prefer):
Move the loaf to a flour covered towel and cover again. Let rest for 2 hours. At 1 1/2 hours, preheat your oven to 450 degrees. Put a covered dutch oven into it to also preheat. (I really don't know what a dutch oven is? However, I have this heavy, enamel LeCreuset thing that I covered with a Pampered Chef stone!).
When all preheated, put dough into dutch oven (or LeCreuset thing or whatever) and cover with appropriate lid (or Pampered Chef stone or whatever). Bake for 30 minutes.
Talk to the sweet baby who is sitting in her Bumbo seat, observing all the crazy things you are doing (to include singing, explaining the recipe, and telling her how good bread tastes -interspersed with tickling her sweet toes):
After 30 minutes, take the lid off your bread pot. Bake for 15-20 minutes more.
And VOILA'! Bread! You can "thunk" it to make sure it sounds hollow, which means it is done - or test its temp to see if it is at 210 degrees at least (I did neither). Let cool.
Or don't let cool because you are so anxious to try it! :) The bread kind of crackled and steamed, and I think it even sighed. (or maybe that was me?)
Eat soon OR reheat at 350 degrees for 10 minutes later. I ate mine with Nutella (sorry, Jodi at GM4G ... I know Nutella doesn't have the nutritional value that they advertise it does; however, it is one of those items that a re-made, home-made version just will NOT satisfy me!! I grew up on this stuff! It's like mother's milk to me ... or like chocolate milk? ... yea, well, something like that! I know Jodi will understand ... I hope).My verdict: the crust on my bread was almost too hard ... almost ... it was actually better on the second slice I ate after I let it cool. HOWEVER, it was perfect that the crust was crackly and crunchy, and the insides of the bread were soft & smooth. There wasn't a lot of flavor to just the bread itself HOWEVER with butter or Nutella or whatever you like on your bread, it is HEAVENLY!!! 1 1/2 thumbs up from me for flavor - but 2 thumbs up for an EASY homemade bread recipe.
3 comments:
Ohhh, I'm thinking you need some cheesy fondue to dunk that in... or soup? Crusty on the outside and soft on the inside =)
Your pot looks close enough to a Dutch oven, btw, espec with a cover ;-)
Yummy, can I come visit your house. I love the smell of fresh baked bread right from the oven. I always get the heel off the first loaf out... though right now with no teeth... well, you get the picture.
I have never seen bread made in quite this way. I will need to try it sometime!
Oh YUM, I love homemade bread and I saw your Nutella and started drooling LOL
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