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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

No Knead Bread Recipe

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This recipe for No Knead Bread is from THE PRIBYL FAMILY COOK BOOK, 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:  
3 cups bread flour
1/8 t. yeast
1 T. Kosher or sea salt
1 1/2 c. water
Directions:
Directions:
In a large ceramic bowl mix the above ingredients until combined.
Cover bowl with Saran wrap, then cover with a large towel.
Let rise where there is no draft for 12-18 hours.
After this first rise, use only enough flour to shape the dough into a round, and place in a lightly oiled ceramic bowl. Cover and let rise for an hour.
OVEN PREP: At the end of the hour rise put a Dutch oven in a cold oven. (Use cast iron or ceramic pot) Put the lid on the top rack and the Dutch oven base on the bottom rack adjusting the racks so eventually you can put the lid on the pot when it is on the bottom rack. Turn oven to 450 degrees to heat pan. When oven is at 450 degrees, leaving pan and lid in oven, remove dough from bowl and place in pan. Immediately set lid on pan, and bake it at 425 degrees for 27 minutes. Uncover pan and bake another 15 to 20 minutes. Remove bread from pan to cool on rack. Let cool some before slicing, store in a plastic bag once cool. This bread freezes well and can be reheated at 325 degrees for a few minutes to make the crust crunchy again.
Variations: Sometimes I mix whole wheat flour with the white bread flour. I usually sprinkle the top with sesame seeds or a little sea salt. Lots of possibilities.
Number Of Servings:
Number Of Servings:
many
Preparation Time:
Preparation Time:
minimum
Personal Notes:
Personal Notes:
This makes a wonderful homemade artisan loaf with very little fuse!

 

 

 

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