Food recipes
Crusty, Rustic, No Knead Bread
Crusty, Rustic, No Knead Bread Ingredients: wheat flour, white, all-purpose, unenriched salt, table leavening agents, yeast, baker's, active dry water, bottled, generic Directions: In a large glass bowl whisk together...
Crusty, Rustic, No Knead Bread
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
Directions:
In a large glass bowl whisk together the flour, salt and yeast.
Stir in the water with a wooden spoon until a shaggy looking ball forms.
Cover tightly with plastic wrap and let rise for 12-18 hours.
Alternatively, you can place the bowl in the oven with only the light turned on.
The dough should rise in about 6 to 8 hours like this.
When ready to bake the bread, preheat your oven to 450 degrees F with a rack in the middle position.
Turn the dough out onto a well floured counter.
Add additional flour to the top of the dough and quickly form into a ball.
Cover loosely with plastic wrap and let rest for 30 minutes.
While the dough is resting, place a large Dutch oven, with the lid on, into the pre-heated oven to warm for 30 minutes.
You can also use any large, lidded cast iron or Pyrex dish, so long as it can handle 450 degrees F.
After rising, place the dough ball into the heated Dutch oven, put the lid on, and bake for 30 minutes.
Remove the lid and return to the oven for an additional 15 minutes, until the loaf is golden brown, sounds hollow when knocked on, and an instant-read thermometer registers between 190 degrees F and 200 degrees F.
Let cool on a wire rack before cutting.
Recipe adapted from Jim Laheyhis recipe was featured in The New York Times Minimalist column.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
Directions:
In a large glass bowl whisk together the flour, salt and yeast.
Stir in the water with a wooden spoon until a shaggy looking ball forms.
Cover tightly with plastic wrap and let rise for 12-18 hours.
Alternatively, you can place the bowl in the oven with only the light turned on.
The dough should rise in about 6 to 8 hours like this.
When ready to bake the bread, preheat your oven to 450 degrees F with a rack in the middle position.
Turn the dough out onto a well floured counter.
Add additional flour to the top of the dough and quickly form into a ball.
Cover loosely with plastic wrap and let rest for 30 minutes.
While the dough is resting, place a large Dutch oven, with the lid on, into the pre-heated oven to warm for 30 minutes.
You can also use any large, lidded cast iron or Pyrex dish, so long as it can handle 450 degrees F.
After rising, place the dough ball into the heated Dutch oven, put the lid on, and bake for 30 minutes.
Remove the lid and return to the oven for an additional 15 minutes, until the loaf is golden brown, sounds hollow when knocked on, and an instant-read thermometer registers between 190 degrees F and 200 degrees F.
Let cool on a wire rack before cutting.
Recipe adapted from Jim Laheyhis recipe was featured in The New York Times Minimalist column.