I was skeptical about this no-knead bread recipe, but it’s wonderful! I found it in “The New York Times” and knew I had to try it. It’s not that I mind kneading, but there’s something so satisfying about throwing this together and actually having it work.
Start by grabbing a big bowl and tossing in the yeast, salt, flour and water. The NY Times recipe calls for 1/4 teaspoon instant yeast, but I didn’t have any instant yeast. What I did have on hand was one of the little envelopes of dry yeast from the grocery, so I tossed it in. The envelope hold about 2 teaspoons and I used the whole amount. I also added 1 tablespoon sugar because I’ve always been taught the yeast need a little sugar to eat, but who knows, I’m a creature of habit.
I know this is a bad photo, it was late at night, and the lighting was bad, but I wanted you to see just how wet this dough is.
Mix it with your hand until there’s not any dry flour left in the bowl. Cover with clear wrap and let sit at least 12 hours in a warm area.
This is what it will look like after 12 to 15 hours.
Pour the dough out onto a well floured surface.
Fold the dough over itself several times. I found this impossible with my bare hands, the dough was just too wet. I ended up breaking out my pastry scraper and it worked beautifully. A large spatula would work well too, but which ever you use, you’re going to need to keep dusting the surface around the dough as you fold.
Place the dough on a well floured, cotton dish towel (not terry cloth) and dust the top with flour. Cover with a cotton dish towel and let rise in a warm area for two hours.
Towards the end of the 2 hours, preheat your oven to 450′ and place your 6 to 8 quart heavy covered pot in the oven to get hot. You can use cast iron, enamel, Pyrex or ceramic, as long as it has a lid, it’ll work. Once the oven is up to temp, the pot’s ready.
Slide the dough off the towel and into the hot-pot. Cover with the lid and bake 30 minutes. Then remove the lid and continue baking another 15-30 minutes until the loaf is perfectly browned.
Smells so good!
It’s got a really nice crunchy crust,
and it’s so tender and moist inside. Is there anything better than hot bread fresh from the oven with salted butter, right now I can’t think of anything else.
Here’s the link to the NY Times recipe. The only changes I made were, I used a packet of yeast instead of the 1/4 teaspoon instant yeast, and I added 1 tablespoon sugar.
Good luck, get baking, and let me know how yours turns out!