"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Almost No Knead Bread Recipe

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This recipe for Almost No Knead Bread, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Leslie Urano
Added: Monday, March 2, 2009


3 cups unbleached all-purpose flour
1/4 teaspoon instant or rapid-rise yeast
1 1/2 teaspoons table salt
3/4 cup plus 2 tablespoons water, room temperature
1/4 cup plus 2 tablespoons mild-flavored lager
1 tablespoon white vinegar

Whisk flour, yeast, and salt in large bowl
Add water, beer, and vinegar
Using rubber spatula, fold mixture, until shaggy ball forms
Cover bowl with plastic wrap; sit at room temp for 8 to 18 hours
Lay 12x18 inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray
Transfer dough to lightly floured surface ; knead 10 to 15 times
Shape dough into ball by pulling edges into middle
Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray
Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours
30 minutes before baking, adjust oven rack to lowest position, place 6 to 8 quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500
Lightly flour top of dough and, using razor blade or sharp knife, make one 6 inch long, 1/2 inch deep slit along top of dough
Carefully remove pot from oven and remove lid
Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge)
Cover pot and place in oven
Reduce oven temp to 425 and bake covered 30 minutes
Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210, 20 to 30 minutes longer
Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours

Number Of Servings:
Number Of Servings:
1 large loaf




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