Thursday, October 04, 2012

No-Knead Crusty White Bread

Love, love and really love the blog and recipes over at King Arthur Flour.
For those that are new to baking to those that are old hats - there is something for everyone.

I love to make bread but get board with the kneading.  Yeah I know - want great bread then you got to need the knead.  Then I saw this recipe and the spot light turned on and the choir sang a nice ahhhhhhhh...

I am putting the basic recipe here but I encourage you to go and read the whole recipe that includes further explanations and useful tips for making this bread.

You ready for the gosh darned easiest bread?!  Ok ... go!

No_Knead Crusty White Bread

24 ounces lukewarm water (warm - not ouch hot - 105°ish)
2 pounds King Arthur Unbleached All-Purpose Flour*
1 tablespoon salt
1 1/2 tablespoons instant yeast

Put all the ingredients into your bowl - my Kitchen Aid I love you! Beat at medium speed with the beater blade for 30 to 60 seconds. If you don't have a mixer, just stir with a wooden spoon  until everything is mixed.  It will be a sticky dough.

Move the dough to a large bowl or bucket.  Cover the bucket, and let the dough rise at room temperature for 2 hours.

Then refrigerate it for at least 2 hours, or for up to about 7 days. The longer you keep it in the fridge, the tangier it'll get; if you chill it for 7 days, it will taste like sourdough. Over the course of the first day or so, it'll rise, then fall. That's OK; that's what it's supposed to do.

When you're ready to make bread, sprinkle the top of the dough with flour; this will make it easier to grab a hunk. Grease your hands, and pull off about 1/4 to 1/3 of the dough. It'll be about the size of a softball.

Place the dough on a parchment-lined baking sheet. Then sift a light coating of flour over the top.  Let the dough just rest there for about 45 minutes to an hour.  It won't get tall but might expand a bit.

While it is resting preheat your oven to 450° F. Place a shallow metal or cast iron pan (not glass or ceramic) on the lowest oven rack, and have 1 cup of hot water ready to go. I use one of those Marie Callender pie tins from back when they charged you a deposit of 15 cents on the tins - I am getting my 5 cents worth!

When you're ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2" deep. The bread may deflate a bit; that's OK, it'll pick right up in the hot oven.

Put the bread in the oven, and carefully pour the 1 cup hot water into the shallow pan on the rack beneath. It'll bubble and steam; close the oven door quickly.

Bake for 25 to 35 minutes, until it is a nice golden brown.  Then move it to a rack to cool.

Ok where is the soft butter?


1 comment:

  1. Oh yummmy! coming over with the butter! salted or unsalted?!!!


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