I love the smell of bread cooking in the house – it is very comforting. I am sure, many of you, like me, when thinking of homemade bread- think of the mixing, the kneading, the waiting, the kneading and then some more waiting – but there is another way. With this bread you mix, put it aside and go about your day, bake it and that’s it. You will want to make homemade bread every week – it is that easy!
Easy, No Knead Bread
3 cups flour
Flour for dusting
1/4 tsp yeast
1 1/4 tsp sea salt
1 1/2 cup water
You can watch the bread being made here http://www.youtube.com/watch?v=13Ah9ES2yTU and the steps are below.
1. I a large glass bowl, preferably one with a lid, mix together the flour, yeast, salt and water. I mixed it all together with my hands, but you could use a wooden spoon. You want to make sure that it is well mixed.
2. Cover with lid or plastic wrap and let sit for at least 12 hours, but up to 24 hours in warm location (70 degrees).
3. Go about your day or get a good night’s rest!
4. When the time has passed…..
5. Place a dish towel on the counter and sprinkle with flour.
6. Turn the dough out onto the dish rag, must be cotton. Sprinkle the dough with flour, corn meal or wheat bran and flatten the dough. Fold all the sides in.
7. Place the ball seam side down on the towel, may have to dust with flour again. Dust the top of the dough with flour and cover with another cotton dish towel. Let rise again for about 2 hours. (I have made the bread and omitted this step and it turned out deliciouse!)
8. About 30 minutes before you are ready to bake the bread, turn the oven to 500 degrees and place a dutch oven in the oven, with the lid on. You want the dutch oven to be hot when you place the dough inside.
9. When the dutch oven is good and hot, carefully take the top off and take the dough and place inside the dutch oven, seam side up. Shake the pan a couple of times to evenly distribute the dough. Cover and bake for 30 minutes.
10. Remove the lid and bake another 10 – 15 minutes, until golden brown.
11. Cool on a rack. The crust will be hard and the inside so soft – yummy!!
I will be baking the bread often and will be experimenting with different flours and soaking in buttermilk or other fermenting liquids – stay tuned!