No Kneed Bread

by Michelle Lasley

Michelle Lasley is a mother, wife in Pacific Northwest learning to balance green dreams with budget realities.

September 26, 2011

j

A cooking friend told me about this bread, well, years ago. I will try it today.

Recipe: No-Knead Bread1
– From NYT‘s Dining & Wine Section, November 8, 2006

Time: About 1½ hours plus 14 to 20 hours’ rising
Yield: One 1½-pound loaf

Ingredients:
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.

Enhanced by Zemanta

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Read more on this topic…

No Move for Us

No Move for Us

Well, we didn’t move. No move for us. We will be staying in the Pacific Northwest for an unknown amount of time. It could be the rest of the school year, and we try again in the spring, or if the kid thrives at school – we could be looking at another 4 years, minimum. Either way, right now, there is no move for us.

Summer Musings

Summer Musings

In 2007, we looked at where we were and where we wanted to be, and we decided in 10 years, we’d move. My husband moved...

All the World’s a Stage

All the World’s a Stage

All the world’s a stage. This keeps coming up for me. When I read as a lecture during Catholic mass, but especially when I help put on an event. Each space has its directors, its producers, its actors who all play a pivotal role. Each space has its problems and everyone has to pivot. And, the thought has occurred to me – everyone should, yes, I daresay should, take some acting classes in their formative years so they can truly learn the ins and outs of “all the world’s a stage.”

0

Your Cart