Love for Food + Healthy recipes

No-Knead Bread

I have always wanted to try to make bread but was too intimidated. I don't own a bread machine. I already have a ton of other kitchen electrics and no space. I figured a bread machine would be too much clutter with not enough use. I looked at recipes with awe but they had many factors that could cause problems. How was I going to be able to insure the temperature to be 100 degrees while rising? What about all that kneading? Will the bread come out crusty in my convection oven?
A few weeks ago I was bored and perusing Face Book. A friend posted a recipe for bread and baking bread was still in the back of my mind. (The recipe can be found here). I gave it a try because this recipe seemed easy enough for a novice like myself. Also, from my other bread recipe research I found that almost all recipes required kneading. This recipe per it's title does not require any kneading.

The bread turned out just like it should. It was crusty on the outside, warm and fluffy on the inside. The texture was firm but not overly chewy. This recipe is fool proof. The only downfall is time. Mixing everything only took a few minutes but I had to wait over twenty hours for rising. Another thing to think about is that because it is fresh bread it only lasts a few days. There are however, loads of thing you can do with day old bread - which might be explored in later posts.

Recipe: makes one 10 inch round loaf about 12 slices

Ingredients:
3 cups bread flour
1 1/4 teaspoon salt
1/4 teaspoon instant dry active yeast
1 1/3 cup cool (55-65 degrees F) water
additional flour for dusting

Method:

  • In a medium bowl, stir together the flour, salt, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. Make sure it’s really sticky to the touch; if it’s not, mix in another tablespoon or two of water. Cover the bowl with a plate, tea towel, or plastic wrap and let sit at room temperature (about 72 degrees F), out of direct sunlight, until the surface is dotted with bubbles and the dough is more than doubled in size. This will take a minimum of 12 hours and (my preference) up to 18 hours. This slow rise – fermentation – is the key to flavor.

  • When the first fermentation is complete, generously dust a work surface (a wooden or plastic board is fine) with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. When you begin to pull the dough away from the bowl, it will cling in long, thin strands (this is the developed gluten), and it will be quite loose and sticky – do not add more flour. Use slightly floured hands or a bowl scraper or spatula to lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.
  • Place a cotton or linen tea towel (not terry cloth, which tends to stick and may leave lint in the dough) or a large cloth napkin on your work surface and generously dust the cloth with wheat bran, cornmeal, or flour. Use your hands or a bowl scraper or a wooden spatula to gently lift the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, making an indentation about ¼ inch deep, it should hold the impression. If it doesn’t, let it rise for another 15 minutes.
  • Half an hour before the end of the second rise, preheat the oven to 475 degrees F, with a rack in the lower third position, and place a covered 4 ½ to 5 ½- quart heavy pot in the center of the rack
  • Using pot holders, carefully remove the preheated pot from the oven, and uncover it. Unfold the tea towel, lightly dust the dough with flour or bran, lift up the dough, either on the towel or in your hand, and quickly but gently invert it into the pot, seam side up. (Use caution – the pot will be very hot.) Cover the pot and bake for 20 minutes.
  • Remove the lid and continue baking until the bread is a deep, chestnut color but not burnt, 15 to 30 minutes more. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a rack to cool thoroughly. Don’t slice or tear into it until it has cooled, which usually takes at least an hour.
Cost: about $.75 per loaf or $.06 per sliceTime: 22 hours inactive time, 15 minutes active
Nutrition Facts: Amount Per Serving
Calories 100.0
Total Fat 0.0 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 0.0 mg
Potassium 40.0 mg
Total Carbohydrate 22.0 g
Dietary Fiber 1.0 g
Sugars 0.0 g
Protein 3.0 g

Weight Watcher Points: 2 per slice

Breads, Corn, and more:

No-Knead Bread + Healthy recipes