Tuesday, November 2, 2010

No Knead Bread

I've been using this recipe for quite a while now to make my own bread. This is *super* easy and really good! It does need to sit overnight to rise, so prepare ahead!

No Knead Bread

  • 3 cups bread flour
  • 1/4 teaspoon active dry yeast
  • 3/4 tablespoon kosher salt or 1 teaspoon table salt
  • 1 1/2 cups warm water
Pour the flour in a bowl with the yeast and salt. Stir gently to combine. Add the warm water and stir until it is incorporated. The dough will NOT be pretty. It will look shaggy and weird. That is totally normal. Cover the bowl with plastic wrap and go about your business for 12-20 hours.

Once the dough has risen, wet your hands and remove the dough from the bowl with your hands.

This is how it looks after the first rise...weird...but normal!

Gently fold the dough under itself and bring to the bottom. This will create a smooth ball of dough.

Put it back in the bowl, cover with a kitchen towel and let it rise again for another 1-2 hours.

When it is about 30 minutes before the end of the rise, set the oven to 450 degrees. Find a small oven proof pan. The size pan you use will determine the size of the loaf. If you use a small pan you will get a small higher loaf of bread. If you use a larger pan you will have a longer oblong loaf that will not be quite as high. It doesn't matter, they will all taste great. Just make sure the pan is oven proof and does not have plastic handles. Cut a piece of parchment paper so it will fit the bottom of the pan...set it aside for later.

Place the pan in the oven while it is heating to 450 degrees so it gets nice and hot. When the oven comes to temperature, remove the pan from the oven and carefully (it's SUPER hot) put the parchment in the bottom of the hot pan. Drop the dough in the pan on top of the parchment. You don't have to be super neat, it will be great! Put a lid on the pan and put it in the oven. Cook for 30 minutes. At the 30 minute mark remove the cover and continue to cook for an additional 20 minutes. Remove from the oven and allow to cool on a wire rack.

This is the bread at the 30 minute mark

The finished loaf of bread!!



Monica said...

Have you ever tried this recipe with whole wheat flour? I just mixed some up- I used 1c of whole wheat pastry flour, 2c white, and a wee bit of gluten flour. You may notice I don't always follow recipes exactly ;) hehehe

I also used a little extra yeast, cuz my house is really cold. So we'll see how it does! I stuck it in a corner with the crockpot (making chicken broth) so hopefully that will provide a little warmth!

Farrah said...

Yes, I have made this with wheat flour. I did half wheat and half white flour. It was good, but I will admit that I love crusty white bread! I like wheat bread for sandwiches and stuff, but if I am having a hunk of bread with dinner I really like the white bread! lol

Let me know how it comes out!

eatgreek.net said...

I love easy breads!!!! :D

Michele said...

This looks great! I'm intimidated by yeasted breads. I think I'm an over-kneader :) Definitely going to give this a try.

Monica said...

Update: the rising seems to be going well, the crockpot kept the corner nice and "not cold" lol

Into the pan it goes! I am very curious how it will turn out! :) I forgot about it, so it won't be for dinner, but a nice evening snack! haha

Wilde in the Kitchen said...

Super simple and looks great, nice work! I'm all about easy bread!

Monica said...

Well, it turned out great!! The crust got a little dark, but other than that it was wonderful! Next time I think I will try adding in some herbs or something. The bread made me think of those artisan breads you can find, and they often have interesting stuff in them, like herbs, olives, sundried tomato, etc. Thanks for the recipe!!

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