Wednesday, November 14, 2012

No Knead Bread

I was turned on to no knead bread by a friend of mine and it has changed my life!

You see I'm kind of a bread snob, I've gotten to the point where I just don't like the bagged bread you buy at the store, it has to come from the bakery. Of course it's even better if it's home made. I was baking quite a bit this Summer before Echo was born but now that she's here I have very little time for baking. I've thought about getting a bread machine but somehow bread machine bread just doesn't do it for me. It doesn't taste the same as the real from scratch stuff.

Enter no knead bread! It's just as easy as bread machine bread, all you have to do is whip it up the night before, let it sit for 12 to 18 hours and bake in the morning. Yum! Hot, fresh bread for breakfast!

Plus I get to cook it in my enameled cast iron dutch oven, possibly the best piece of cook ware known to man.

Here is the recipe I used, enjoy!

3 cups all purpose flour
1 3/4 tsp salt
1 tsp active dry yeast
1 1/2 cups water (room temperature)

In a big bowl mix flour, salt and yeast together. Pour water into the bowl and using a spatula mix it until it's all incorporated. Cover the bowl with plastic wrap and let it sit on your counter for 12 to 18 hours.
Preheat oven to 450 F degrees. Add your cast iron pot to the oven and heat it as well until it's at 450 F degrees.
Remove pot from oven and remove the lid from it.
Flour your work surface really well and make sure you flour your hands really well. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Take the ball of dough and drop it into the pot. Cover the pot with the lid and place it back in the oven.
Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 minutes until golden brown.
Remove from the oven and let cool.

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