Tuesday, July 13, 2010

My good friend Marie and I were talking months ago about bread-making. I told her I was looking for a good recipe for a crusty bread, one with a good taste and texture. She told me about this recipe for a no-knead bread. I finally got around to trying it and look how pretty it turned out! It was so fun and easy to make. Never in my wildest dreams- yeah, my dreams are really boring- did I think I would ever make a loaf that looked this pretty!


We sliced it up and served it with butter on Sunday. Yesterday we used it for sandwiches. And I think today I'll spread some raspberry peach jam on it. This is a recipe I know I'll be using over and over!

Recipe: No-Knead Bread

Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

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.

Yield: One 1½-pound loaf.

8 comments:

Natalie said...

I saw a recipe like this a while ago and have been wanting to try it--- thanks for the reminder, it looks awesome!

The last Unicorn said...

That loaf is beautiful! I too have always dreamed of being able to bake a gorgeous, tasty loaf of bread. And now that I am able to eat gluten... I might have to try this one!

Ashley said...

This is the craziest recipe I've ever seen from you. Or ever. You let it raise for 18 hours? That is crazy talk! But I will be trying it, it does just look so pretty.

張書岑張書岑 said...

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郁雯郁雯 said...

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Stephanie said...

Peach raspberry jam?!? THAT sounds yummy! I'm going to have to try the bread. I'm going to become a bread maker in Utah...

Miss you guys a LOT! Tell your cute girls hi for us.

Mom/Louise/Nona said...

Looks wonderful!! and sounds like it tastes just as good.. love you.. and all those other wonderful people who live with you...

Jordan said...

I have this very recipe waiting in the wings. Did you use a cast iron pot?

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