No Knead Bread Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients:
3 CUPS BREAD FLOUR
2 TEASPOONS SALT (DEPENDS OO YOUR TASTE)
1/4 TEASPOON OF INSTANT DRY YEAST
1 1/2 CUPS WATER
|
|
Directions: |
Directions:MIX FLOUR,SALT AND YEAST INTO A BOWL. MIX THE WATER INTO THE DRY MIX, YOU WANT TO ADD ENOUGH WATER TO JUST GET THE FLOUR MOIST YOU MAY HAVE TO ADD A LITTLE MORE OR LESS DEPENDING ON THE HUMIDITY IN THE HOUSE. BUT 1 1/2 WORKS OUT PERFECTLY
THE DOUGH
Once YOU HAVE THE DOUGH COVER THE BOWL WITH PLASTIC WRAP FOR 12 TO 18 HOURS AT ROOM TEMPERATURE
DOUBLED IN SIZE
AFTER 12 TO 18 HOURS THE DOUGH WILL HAVE DOUBLED IN SIZE AND GOTTEN ALL BUBBLY.
FLOUR THE COUNTER AND TURN THE DOUGH OUT ON THE COUNTER . MAKE SURE TO HEAVILY FLOUR THE COUNTER AS THE DOUGH IS QUITE STICKY.
NOW FOLD THE DOUGH INTO THIRDS. TAKE THE LEFT SIDE AND FOLD INTO THE MIDDLE. TAKE THE RIGHT SIDE AND FOLD INTO THE MIDDLE . THEN TAKE THE TOP AND FOLD THAT TO THE BOTTOM.
FOLD, FORM AND DUST
NEXT USING CORNMEAL DUST THE INSIDE OF A COTTON TOWEL. MAKE SURE TO SKIMP OUT ON DUSTING. FORM THE DOUGH INTO A BALL. PLACE THE BREAD DOUGH DOUGH SEEM DOWN ON THE TOWEL.DUST THE TOP OF THE DOUGH AND WRAP IT UP IN THE TOWEL.
LET REST FOR ABOUT 2 HOURS.WITH 30 MINUTES LEFT IN THE RESTING PERIOD PREHEAT THE OVEN TO 500 DEGREES. PLACE DUTCH OVEN
PREHEAT THE OVEN
ONCE THE DUTCH OVEN HAS BEEN HEATED FOR 30 MINUTES OPEN OVEN AND REMOVE THE DUTCH OVEN LID, NEXT PLOP THE DOUGH FROM THE TOWEL INTO THE DUTCH OVEN PLACE LID BACK ON OVEN AND BAKE AT 500 FOR 30 MINUTES. AFTER THE 30 MINUTES IS UP REMOVE LID AND LOWER OVEN TO 450 DEGREES AND BAKE FOR 15 MINUTES MORE
LET COOL ON RACK
REMOVE BREAD FROM DUTCH OVEN AND RACK FOR TWO HOURS THEN ENJOY |
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for No Knead Bread is from