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Moma's No Knead French Bread Recipe

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This recipe for Moma's No Knead French Bread is from Moma Theresa Kaye Tyson-Patterson's Southern Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 cups tepid water (90 degrees to 100 degree)
2 packs of regular active dry yeast (NOT quick raise)
5 cups of unbleached all-purpose flour
2 tsp salt

Directions:
Directions:
Measure water into large bowl, sprinkle yeast over water, let stand for 5 minutes. Stir in 2 cups of flour until smooth. Stir in the reminding flour, and salt. Stirring until dough pulls away from bowl. Cover with plastic wrap and refrigerate overnight.
Next day
Preheat oven to 400 degrees

Remove dough from refrigerator 2 hours before shaping and let raise, cover in a warm place until almost doubled in size. Coat a dark rimless baking sheet with cooking spray. Coat surface with cooking spray and dust with flour. Transfer risen dough onto work surface. Divide into 3 pieces, shape into long narrow lofts (about the length of the baking sheet). Please loaves on prepare baking sheet. Cover and let rise until puffy, about 45 minutes. Prepare oven 450 degrees make 4-5 diagonally slashes on each loft with a sharp serrated knife. Spritz lofts heavily with water. Bake until loaves are golden 25-35 minutes. Cool on wire rack.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20

 

 

 

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