No Knead Bread

by GreatMeals
69 views
No Knead Bread

Working on our bread 🥖 making skills this weekend!  We’ve had good success with a no-knead bread recipe adapted from @nytcooking …. perfect if you are lazy, want fresh bread, and have more than a day to allow the bread to rest and rise 😉 We love 💞 our fresh bread with a cheese 🧀 and charcuterie board 😋

No Knead Bread
No Knead Bread
No Knead Bread

No Knead Bread

FacebookTweetPinYummly Working on our bread 🥖 making skills this weekend!  We’ve had good success with a no-knead bread recipe adapted from @nytcooking… Baking Bread, InstaBread, HomeMade, HomeBaking, BreadMaking, Carbs, EatLocal, PlantBasedDiet, Vegetarian, VegetarianFood, HealthyFood, Vegan, VeganFood, Tasty, QuarantineCooking Bread Print This
Serves: 0.5 lb Loaf Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

3 and 1/3 cup of All-Purpose Flour
1/4 tsp of Instant Yeast
2 tsp of Salt
Cornmeal or Wheat Bran as needed

Instructions

  1. In a large bowl combine flour, yeast and salt. Add 1 1/2 cups plus 2 tablespoons/390 milliliters water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest about 24 hours, at warm room temperature, about 70 degrees.
  2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
  3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
  4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Leave a Comment

You may also like

This website uses cookies to improve your experience.
Cookies are used by this website and third parties to enhance your user experience, personalise content and ads, provide social media features, and analyse our traffic. You can consent to the use of such technologies by closing this notice, by interacting with any link or button outside of this notice or by continuing to browse otherwise.
Accept For more information on how cookies are used on this site, please view our privacy policy by clicking here.