Posted by: ceara08 | February 28, 2008

No Knead Bread

Well my first loaf of the No Knead bread turned out pretty good! I must say it was very tasty. Just had a bacon, egg, lettuce, tomato sandwich with it for brunch.

The texture was light, yet soft, with lots of big holes which reminded me of specialty bakery bread that they charge an enormous price. The crust was very tasty!

So I’ll share that recipe also, even though the guy on the video gives the recipe. I made a slight change to the recipe, however by adding a touch of sugar. In our cold climate, the sugar helps the yeast get moving.

3 cups of flour
1 1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon yeast
1 1/2 cups warm water

Mix all the dry ingredients together by hand, then add the water. Stir until all the flour is moistened. Grease the bowl, cover and set aside for approximately 12 hours. It should double in volume.

After 12 hours is up, dump the dough out of the bowl onto the counter with a bit of flour, just enough to be able to work the dough without it getting stuck on your counter and all over your fingers.

Form it into a nice ball. Take a clean kitchen towel and sprinkle on some wheat germ. Place the dough onto the wheat germ and then sprinkle some more wheat germ on top. Cover dough again and let it rise a second time.

Preheat your oven to 500 degrees F (or if your oven is like mine, you may have to turn it down to 475-480 F) Preheat a large cast iron pot (with lid) in the hot oven. I greased my cast iron pot though, just in case. It’s second hand and quite old so I wanted to make sure nothing would stick.

Place the risen dough inside the preheated pot, place the lid back on and slide into the hot oven. Let cook for 20 minutes with the lid on, and another 10 without the lid. This will allow the top of the crust to brown nicely.

When done, remove from pan and allow to cool on a rack. The loaf should sound hollow when tapped on the bottom. It’s not a good idea to test this on the top of the loaf because it will be well browned and crusty, which might give you a false result and the middle of the dough may still be gooey. I know from experience. lol

It’s a very tasty loaf, with a totally different texture than just plain ‘ol bread loaves. This recipe has a lot more character and flavour. I think you’ll enjoy it!

I wish I had a picture of mine, but my husband sliced the loaf before it was cool because he cannot resist eating fresh bread.

Have fun making your own bread!

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