YUM and delicious !great gift for going out to dinner at friends or cousins!
Try it on a cool day!Nova Scotia sea breeze here all day . . . .
Try it on a cool day!Nova Scotia sea breeze here all day . . . .
Recipe:
No-Knead BreadPublished: November 8, 2006Adapted 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 &1/2 cups water (to 1 & 5/8 cups), 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.
WOW does that look yummy!
ReplyDeleteHard to eat bread while hooking...haha
but not impossible VBG
Thanks for the recipe
xoxo
((((hugs))))
maggie
I make that recipe often, but the thought of turning the oven that high when it is this hot .... nope. Definitely needs the cool sea breezes to entice. But it does look yummy.
ReplyDeleteI never thought of the heat as here while making bread! . .here in Nova Scotia by the sea with a breeze . . . its perfect for bread making temp wise!We dont get the real heat thank goodness!
ReplyDelete