Difference between revisions of "No Knead Bread"
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Anyone can make this bread. It's foolproof. No kneading... no overnight wait... no proofiing the yeast. You'll need a 4 or 5-quart Dutch Oven with an oven-safe handle. I recommend an oven thermometer to make sure your oven is ready and a pair of oven gloves are advisable. Aerate (not sift) your flower before measuring! (For the original overnight method, simply switch to cool water and let teh dough rest overnight on the counter top for 8 to 24 hours) - Jenny Jones <sup>original recipe author</sup> | Anyone can make this bread. It's foolproof. No kneading... no overnight wait... no proofiing the yeast. You'll need a 4 or 5-quart Dutch Oven with an oven-safe handle. I recommend an oven thermometer to make sure your oven is ready and a pair of oven gloves are advisable. Aerate (not sift) your flower before measuring! (For the original overnight method, simply switch to cool water and let teh dough rest overnight on the counter top for 8 to 24 hours) - Jenny Jones <sup>original recipe author</sup> | ||
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{| class="wikitable" | {| class="wikitable" | ||
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| '''Makes''' || One (1) Loaf | | '''Makes''' || One (1) Loaf | ||
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| + | ===Ingredients=== | ||
| + | *3 cups all-purpose -or- bread flour (360 gms) | ||
| + | *1/4 teaspoon yeast, active dry -or- instant (1 gm) | ||
| + | *1 teaspoon salt (6 gms) | ||
| + | *1 1/2 cups hot ater, not boiling (354 mL) - Hot tap water (~125-130°F) | ||
| + | *A couple Tablespoons of flour for shaping | ||
| + | ===Instructions=== | ||
| + | # Combine flour, yeast and salt in a large bowl. Stir in water until it's well combined. | ||
| + | # Cover with plastic wrap and let stand at room temperature for three (3) hours. | ||
| + | # After three (3) hours, the dough will become puffy and dotted with bubbles. Transfer it to a well-floured surface and sprinkle dough with a little flour. Using a scraper, fold dough over 10-12 times and shape into a rough ball. | ||
| + | # Place in a parchment paper lined bowl and cover with a towel. Let stand on counter top for about 35 minutes. | ||
| + | # In the meantime, place the Cast Iron Dutch Oven with Lid in a cold oven and preheat it to 450°F. | ||
| + | # When the Cast Iron Dutch Oven reaches 450°F, CAREFULLY and using oven gloves, lift the parchment paper and doughball from the bowl and place it gently in the hot pot (paper too!). | ||
| + | # Cover with lid and bake for thirty (30) minutes. | ||
| + | # After the thirty (30) minutes, remove the lid and parchment paper. Return it to the oven and bake it for an additional ten (10) to fifteen (15) minutes. | ||
| + | # Let cool for a few minutes and savor the delightful scent of fresh, homemade bread. | ||
| + | # When it isn't painfully hot anymore, tear or cut it and ENJOY YOUR BREAD!! | ||
Latest revision as of 16:49, 26 April 2020
Anyone can make this bread. It's foolproof. No kneading... no overnight wait... no proofiing the yeast. You'll need a 4 or 5-quart Dutch Oven with an oven-safe handle. I recommend an oven thermometer to make sure your oven is ready and a pair of oven gloves are advisable. Aerate (not sift) your flower before measuring! (For the original overnight method, simply switch to cool water and let teh dough rest overnight on the counter top for 8 to 24 hours) - Jenny Jones original recipe author
| Prep Time | 5 Minutes |
| Cook Time | 40 Minutes |
| Total Time | 4 Hours, 25 Minutes |
| Makes | One (1) Loaf |
Ingredients
- 3 cups all-purpose -or- bread flour (360 gms)
- 1/4 teaspoon yeast, active dry -or- instant (1 gm)
- 1 teaspoon salt (6 gms)
- 1 1/2 cups hot ater, not boiling (354 mL) - Hot tap water (~125-130°F)
- A couple Tablespoons of flour for shaping
Instructions
- Combine flour, yeast and salt in a large bowl. Stir in water until it's well combined.
- Cover with plastic wrap and let stand at room temperature for three (3) hours.
- After three (3) hours, the dough will become puffy and dotted with bubbles. Transfer it to a well-floured surface and sprinkle dough with a little flour. Using a scraper, fold dough over 10-12 times and shape into a rough ball.
- Place in a parchment paper lined bowl and cover with a towel. Let stand on counter top for about 35 minutes.
- In the meantime, place the Cast Iron Dutch Oven with Lid in a cold oven and preheat it to 450°F.
- When the Cast Iron Dutch Oven reaches 450°F, CAREFULLY and using oven gloves, lift the parchment paper and doughball from the bowl and place it gently in the hot pot (paper too!).
- Cover with lid and bake for thirty (30) minutes.
- After the thirty (30) minutes, remove the lid and parchment paper. Return it to the oven and bake it for an additional ten (10) to fifteen (15) minutes.
- Let cool for a few minutes and savor the delightful scent of fresh, homemade bread.
- When it isn't painfully hot anymore, tear or cut it and ENJOY YOUR BREAD!!