Wednesday, December 31, 2008

NO-Knead Bread

3C flour
1/4tsp instant yeast
1 1/4tsp salt
1 5/8C tepid water*
cornmeal for dusting

Combine flour, yeast and salt in bowl. Add water. Use your hands to mix ingredients. Dough will be shaggy and sticky. Cover with plastic wrap and let rest at least 12 hours, up to 18 hours at room temperature. Dough is ready when surface is dotted with bubbles. Flour a work surface and place dough on it. Fold dough over on itself once or twice. Recover with the plastic and let rest for 15 minutes. Coat ball of dough with cornmeal, cover and let rise for about 2 hours. Preheat oven to 450 degrees. Place dutch oven in oven while preheating. Carefully place dough in Dutch oven and bake covered at 450 degrees for 24 minutes (this is the perfect time in my oven). Uncover and bake for an additional 4 minutes. Loosen edges with butter knife and place on cooking rack immediately.

To add dry ingredients (herbs, nuts, dried fruit etc), do so in the first step with flour, yeast and salt. To add perishable ingredients (cheeses etc), add when folding dough, being careful to not overwork dough.

My fav: Asiago (1/2C) and black pepper
Others: Herb
Parmesan herb
Walnut, dried cranberry and dried apricot (my sister's fav)
Cheddar cheese (add 1/3C cheddar cheese powder (in bulk spice section) and fresh grated cheddar cheese (Keith's fav)
Cinnamon brown sugar (2tsp cinnamon, 1T brown sugar) -makes the BEST french toast!

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