Page 19 - Wits' Cookbook
P. 19

No Knead BreadA friend of mine shared this recipe with me in 2008, and we have been forever spoiled since. Fresh bread is a staple at our house now, and we all look forward to the crunch of a well-steamed crust.Submitted by: Michelle MulcaheyINGREDIENTS3 cups of all-purpose or bread flour, more for dusting 1⁄4 tsp of instant yeast1 1⁄4 tsp of saltCornmeal or wheat bran as neededDIRECTIONS• In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70˚F.• Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and foldit over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.• Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.• At least a half-hour before dough is ready, heat oven to 450˚F.Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.*Originally from the New York TimesBREAKFAST, BRUNCH & BREADS19

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