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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This an adaptation of Jim Lahey's No-Knead Bread recipe, published in the New York Times back in November 2006. Due to its long rising time, it takes some planning ahead, but otherwise it's super-easy and gives fabulous results. Read more . I find myself making it every 2-3 days. Ingredients:
3 c all-purpose flour |
1 tbsp salt |
1/4 tsp instant yeast |
1 5/8 c water |
Directions:
1. In a large bowl, stir together flour, salt, yeast, and water. Dough will be very shaggy and wet. It won't hold its shape. Don't worry! This is normal.
2. Let dough rise 12-18 hours at room temperature. The dough is ready when it's doubled in volume and the entire surface is pocked with bubbles.
3. Place a 6-8 quart heavy covered pot in the oven (cast iron, enamel, Pyrex, or ceramic), and preheat the oven to 450°F. When the oven reaches the desired temperature, take out the pot and lid.
4. Pour the dough directly into the pot, scraping out any residue from the bowl. (The dough should be elastic and pull into long strands as it stretches.)
5. Immediately cover with the lid, shake once or twice to make sure the dough is evenly distributed, and slide the whole thing into the oven.
6. Bake for 30 minutes.
7. Remove lid and bake for another 15-30 minutes, until crust is golden-brown.
8. Cool on a rack.
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