Food recipes
Original No Knead Bread
Original No Knead Bread Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, yeast, baker's, active dry salt, table water, bottled, generic Directions: Mix dough: The night before, combine all in...
Original No Knead Bread
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
Directions:
Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together.
It will be a shaggy, doughy mess.
Cover with plastic wrap and let sit 12-20 hours on counter top.
Shape & preheat: The dough will now be wet, sticky and bubbly.
With a wet spatula, dump the dough on a floured surface.
Fold ends of dough over a few times with the spatula and nudge it into a ball shape.
You can use your hands if you like, just keep your hands wet so that the dough does not stick.
Generously dust a cotton towel (not terrycloth) with flour.
Set dough seam side down on top of towel.
Fold towel over the dough.
Let it nap for 2 hours.
When youve got about a half hour left, slip your covered pot into the oven and preheat to 450F.
Bake: Your dough should have doubled in size.
Remove pot from oven.
Holding towel, dump wobbly dough into pot.
Doesnt matter which way it lands.
Shake to even dough out.
Cover.
Bake 30 minutes.
Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F Remove and let cool on wired rack.
If not eating right away, you can re-crisp crust in 350F oven for 10 minutes.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
Directions:
Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together.
It will be a shaggy, doughy mess.
Cover with plastic wrap and let sit 12-20 hours on counter top.
Shape & preheat: The dough will now be wet, sticky and bubbly.
With a wet spatula, dump the dough on a floured surface.
Fold ends of dough over a few times with the spatula and nudge it into a ball shape.
You can use your hands if you like, just keep your hands wet so that the dough does not stick.
Generously dust a cotton towel (not terrycloth) with flour.
Set dough seam side down on top of towel.
Fold towel over the dough.
Let it nap for 2 hours.
When youve got about a half hour left, slip your covered pot into the oven and preheat to 450F.
Bake: Your dough should have doubled in size.
Remove pot from oven.
Holding towel, dump wobbly dough into pot.
Doesnt matter which way it lands.
Shake to even dough out.
Cover.
Bake 30 minutes.
Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F Remove and let cool on wired rack.
If not eating right away, you can re-crisp crust in 350F oven for 10 minutes.