So this is not an outfit post. Today I’ll be talking about bread!
The truth is – I love bread! I grew up eating bread with everything (my Mom, 90% of the time, made bread). Bread for breakfast. Bread for lunch. Bread for dinner. Bread for Nutella snacks. Or just bread on its own with some butter.
Even though I have cut on eating bread quite a bit (especially in the last year after I did Gluten Free diet for a year), I still enjoy it once in a while.
So when my sister told me about this No-knead-bread recipe from NY Times Cooking, it had to be tried. And try it I did. My taste buds rejoiced. 😉
If I can make it, so can you! Trust me!
It’s super easy to make and it’s very delicious! It only requires four ingredients. And maybe a little patience, as it needs 14-20 hours of rising (I went with 18 hours the first time).
Below is how mine turned out
I Baked it in the Cast Iron Dutch oven
3 Cups All Purpose or Baking Flour (a bit more for dusting) – ( 430 grams Flour )
1/4 teaspoon yeast (1 gram yeast )
1 1/4 teaspoons salt – ( 8 grams salt )
1 1/2 cups water ( 345g water)
- In a large bowl combine flour, yeast and salt. Slowly add water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
- 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.
- 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) or parchment paper works too, with flour, put dough seam side down on towel and dust with more flour. 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.
- 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.