This may say no-knead, but once you make it and taste it, you will see there is a need for making this bread! Four simple ingredients! The "hardest" part of this is the rising time. I let mine rise for 22 hours. I think this would be perfect with soup, stew or spaghetti.....to 'sop up' the 'juice'! Really a great bread.
NO-KNEAD ARTISAN BREAD
Makes 1 Loaf
3 cups all-purpose flour
2 tsp kosher or sea salt
(not regular table salt)
½ tsp active dry yeast
1 ½ cups lukewarm water
(between 110
°
& 115°)
***
You will need a Cast Iron or oven-safe Dutch Oven or oven-safe
dish/bowl with a lid. ***
In
a large bowl, whisk together the flour, salt and yeast. Add the
water and stir using a wooden spoon until the mixture forms a
shaggy-looking dough. Do NOT overwork the dough.
Cover
the bowl tightly with plastic wrap and let it sit at room temperature
for 8 – 24 hours. Dough will bubble up and rise.
After
the dough has risen, preheat your oven to 450°.
Place your uncovered Dutch Oven into the preheated oven for 30
minutes (it will not harm your CI Dutch Oven).
While
your Dutch Oven is warming, turn the dough out onto a well-floured
surface. Using floured hands, form the dough into a ball. Cover the
dough loosely with plastic wrap and let it rest.
After
the 30 minutes are up, carefully remove the Dutch Oven from the oven.
With floured hands, place the dough into the Dutch Oven. (If your CI
Dutch Oven isn't enamel-coated or well-seasoned, you can put a piece
of parchment paper under the dough.) Put the lid on the Dutch Oven
and bake for 30 minutes. Carefully remove the cover and bake an
additional 7 – 15 minutes more, uncovered.
Carefully
remove the Dutch Oven from the oven and then the bread to a cutting
board. Slice with a bread knife.
Enjoy!!!
Later!
Loving
Life!
Jan
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