"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

No Knead Bread Recipe

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This recipe for No Knead Bread, by , is from The George and Margaret Lucas Family Cookbook Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Priscilla Shaw
Added: Tuesday, May 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c. white flour
1 1/2 c. Robin Hood Multigrains flour
1/4 t. dry yeast
1 1/4 t. salt
1 5/8 c. warm water

OR for white bread, just use 3 c. white flour instead

Directions:
Directions:
Mix the dry ingredients together thoroughly. Add the water and stir until a wet dough forms. Continue stirring until the dough incorporates all the loose flour in the bowl, about 60 seconds in total. Cover the bowl with plastic wrap and rest in a warm place for 18 hours. It will double in size, bubble and long gluten strands will form. Knead the dough down and form it into a loaf in a bread pan. Rest the dough a second time. In 2 to 3 hours it will rise again and double in size once more. Bake 45 min. in a 425 oven.

Number Of Servings:
Number Of Servings:
1 loaf
Personal Notes:
Personal Notes:
If you start this at 11:00 a.m. or so, you will have fresh bread the next morning for breakfast. It works well for those of us who no longer enjoy kneading bread and who also don't have a bread machine!!

 

 

 

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