 This was for us, and would be for any other bread novice, the perfect starter recipe. This bread recipe is incredibly simple, letting time and yeast do all of the work for you. As made clear by the title, there is no kneading involved in this recipe; if you can mix ingredients together and wait for many hours before you get your final product, then you can produce this bread. For this version of the bread, we put in chunks of cheddar with chives before the second rising and the recipe seems amenable to a whole host of different add-ins, limited only by your creativity. At this point, having tried different methods of bread dough, we're still learning techniques and haven't made this recipe in a bit. But, without question, you get a lot more than you put in, effort-wise, with this one. More importantly, I can say with complete certainty that we would not have ventured into the big world of bread baking without this accessible recipe. No Knead Bread from Jim Lahey
2. Flour a surface and fold the dough over once or twice. Put the dough in plastic wrap for 15 minutes. 3. Unwrap, shape the dough into a ball (throw add-ins into the dough at this point, if you'd like). Coat a kitchen towel with flour, put the dough on the floured towel. Dust the dough with more flour and cover with another kitchen towel for 2 hours. 4. Heat a pot that is safe to go into the oven (like a dutch oven) on 450 degrees F for 30 minutes. The pot should be 6-8 quarts (we used a 5 quart pot because that's what we have and it worked fine. We don't have an oven safe lid, so I used a tight foil top instead). 5. Drop the dough into the heated pot and shift the pot to even it out. Bake it 30 minutes covered, then 15-30 uncovered, until browned. |
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