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Prep Time: 120 Minutes Cook Time: 35 Minutes |
Ready In: 155 Minutes Servings: 8 |
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This bread is incredible. It is by far the best non-knead bread I've ever eaten. Serve it with any homemade soup, or with chicken cacciatore. Ingredients:
2 cups water (or beer) |
2 (1/4 ounce) packages dry yeast |
2 tablespoons sugar |
2 teaspoons salt |
2 tablespoons butter or 2 tablespoons margarine |
1/2 cup parmesan cheese, good quality |
1 tablespoon parmesan cheese |
1 1/2 tablespoons dried oregano or 3 tablespoons fresh oregano |
4 1/2 cups flour |
Directions:
1. In a quart bowl or measuring cup, put the warm water, the margarine or butter, the sugar, the salt, and a tablespoon of the flour. Stir well.
2. Add in the yeast and then set aside for five minutes.
3. In a very large bowl, mix 2 cups flour, 1/2 cup of the parmesan, and the remaining ingredients. Stir to mix.
4. Slowly stir in the yeast mixture.
5. Beat in the rest of the flour.
6. Leave the bread mix in the bowl, and cover with a damp dish towel and then plastic wrap.
7. Let rise 45 minutes, until light and bubbly.
8. Preheat the oven to 375°F.
9. Butter a two quart casserole.
10. Stir the bread mix until it collapses, and then flop it into the greased dish.
11. Sprinkle the remaining parmesan on top of the bread mix.
12. Let rise 30 minutes and then put in oven.
13. Bake 35 minutes until lightly browned.
14. Turn the bread out onto the counter.
15. Lightly thump bottom.
16. If it sounds hollow it's done.
17. Otherwise, return to casserole for a few minutes.
18. Let partially cool.
19. Serve warm with real butter.
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