On Monday I started my second loaf of bread ever…My first one wasn’t a complete failure, but definitely wasn’t as successful as I had hoped. I decided to go with a no-knead bread recipe. The key to this bread is having patience. There is A LOT of waiting. I mixed the dough together on Monday afternoon and it sat for 20 hours.
On Tuesday, I folded it into a ball and let it rise for another two hours.
Put it in the dutch oven…and let it do it’s magic.
Here’s the finished product. Beautiful and SO tasty.
The recipe (taken from the Homemade Bread issue from Hobby Farm Home Magazine)
3 cups all purpose or bread flour
1/4 tsp active-dry yeast
1 1/2 tsp salt
1 1/2 cups warm water
Special equipment: a 5 quart heavy bottomed enamel, cast iron or ceramic Dutch oven with a lid.
THE NIGHT BEFORE: Combine the flour, yeast, salt and water in a large bowl, and mix well. The dough will look rough and ragged. Cover the bowl with plastic wrap and let the dough ferment in a warm, draft-free spot for at least 14 to 20 hours.
THE NEXT DAY: The dough will have grown, it will look pock-marked and wet, and it should smell yeasty. Gently ease it out of the bowl onto a lightly floured surface. With your hands, fold the dough onto itself a couple of times until it somewhat resembles a ball. Let it rest for 15 minutes.
Dust a lint-free kitchen towel with cornmeal, flour, or wheat bran, and place the ball of dough, seam-side down, onto the towel. Place another lint-free kitchen towel over it, and let it sit for two hours in a warm spot. About 30 minutes before the time is up, place the heavy-bottomed covered pot onto the middle rack of the oven, and preheat the oven to 450 degrees.
After the dough has doubled, carefully remove the pot from the oven. Sprinkle a large pinch of cornmeal, flour, or wheat bran into the pot. Pick up the dough with the towel, and dump the dough into the pot. It’s OK if it looks like a mess going in; if necessary, shake the pot a little to distribute the dough evenly. Cover, and bake for 30 minutes.
Remove the lid, then bake another 15 to 30 minutes until the bread looks golden-brown and crispy on the outside. Remove from the pot, and let cool for 15 minutes. Makes one 1-lb loaf.
**You can add herbs, spices and nuts or replace the white flour with whole wheat**