Make Your Own Bread This Year: Almost No- Knead Bread


NoKneadLBV-9

I have always felt that making bread was intimidating and I am not sure why. Bread is something that humans have been making for over 30,000 years and is made with a few simple ingredients but many of us are still afraid to toss some dough in the oven. I found this recipe in Cook’s Illustrated and it is a good first step in taking away the mystery of bread.  It required the bread to sit for a long time so plan ahead but I made some tasty, crunchy bread by following steps below. There are many bread recipes out there but if you are looking to make more bread in the new year this is a good place to start.

Recipe from November 2014 Edition of  Cook’s Illustrated

3 cups (15oz) all-purpose flour

1.5 teaspoon salt

1/4 teaspoon instant or rapid-rise yeast

3/4 cup plus 2 tablespoon water (room temperature)

6 tablespoons mild flavor lager (I used Yuengling)

1 tablespoon white vinegar

1. Whisk flour, salt and yeast together in large bowl. Add water, beer and vinegar. Using a rubber spatula, food mixture, scraping up dry flour from the bottom of the bowl until a shaggy ball forms. Cover bowl with plastic wrap and let sit at room tempurature for 8 to 18 hours.

2. Lay 18 by 12 inch sheet of parchment paper inside 10-inch skillet and spray with vegetable oil. Transfer dough to lightly floured counter and knead by hand 10-15 times. Shape dough into ball by pulling edges into middle. Transfer loaf, seam side down, to prepared skillet and spray surface of dough with oil spray. Cover loosely with plastic wrap and let rise at room temperature until doubled in size, about two hours. (Dough should barely spring back when poked with knuckle)

3. Thirty minutes before baking, adjust oven rack to the lowest position, place Dutch oven (with lid) on rack and heat oven to 500 degrees. Lightly flour top of dough and, using a sharp serrated knife or a single edge razor blade, make  one 6-inch long, 1/2 inch deep slash along the top of the dough. Carefully remove pot from the oven and remove lid. Pick up loaf by lifting parchment overhang and lower into the pot (let any excess parchment overhang over the pot edge). Cover pot and place in the oven. Reduce oven temperature to 425 degrees and bake, covered, for 30 minutes. Remove lid and continue to bake until crisp.

NoKneadLBV

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Categories: Recipes

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