No Knead Bread - SO EASY!!

[bbbmom]

You have got to try this!!! Apparently it became all the rage about a year ago but I'm just now hearing about it.

Speedy No-Knead Bread

3 cups bread flour (like King Arthur Bread Flour)
1 packet ( 1/4 ounce) instant yeast (also called RAPID Rise or QUICK RISE, NOT ACTIVE DRY) . You can find this in 3 envelope pkts in the baking aisle.
1 1/2 -2 teaspoons salt (I use 2)
Spray Oil

At 12 noon
Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups (room temp) water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.

At 4pm

Lightly oil a work surface (I spray a cookie sheet with Pam) and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.

At this time, turn oven on to 450 degrees, put pot w/ lid in oven to heat up...Use a 4.5 to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. Make sure your pot is oven safe to 450 degrees. If you have plastic knobs or handles, just take those off and cover any holes with foil. I use a cast iron dutch oven pot.

At 4:30pm

When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. (I just dump/pour the dough in from my cookie sheet and it turns out fine).

Cover with lid and bake 30 minutes.

At 5:00pm

Check dough and remove lid, bake a little more....another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

At 5:15-5:30

BREAD IS READY!!

[imported_eastcoastmom]

I've heard of this, but never tried it. I'll have to give it a go & see how the finished product stacks up to the traditional method. have you tried it?

[bbbmom]

I have made 2 loaves in 3 days.....I am so bloated right now from too much bread!! My next few batches are for my neighbors!

[imported_gailatmsu]

oh, that sounds too easy! I'll have to give this a try.

[2labcrew]

You can do add-ins too. At the 4 pm stage where you "fold it over on itself", you can add 1/2 of anything you like. I have added olives, sundried tomatoes, and parmesan cheese, which is especially nice.

[bbbmom]

You can do add-ins too. At the 4 pm stage where you "fold it over on itself", you can add 1/2 of anything you like. I have added olives, sundried tomatoes, and parmesan cheese, which is especially nice.

I'm so glad you said this because I'm afraid to experiment and wanted to add stuff in. How much cinnamon/sugar would you add in?

[2labcrew]

You can do add-ins too. At the 4 pm stage where you "fold it over on itself", you can add 1/2 of anything you like. I have added olives, sundried tomatoes, and parmesan cheese, which is especially nice.

I'm so glad you said this because I'm afraid to experiment and wanted to add stuff in. How much cinnamon/sugar would you add in?

Hmm, do you want it inside the bread or on the outside? If inside, I would start with a TBSP and see how that tastes. I never add more than a 1/2 C of add-ins b/c it does affect the texture slightly. However it is just cinamon and sugar, so the weight will not affect it. It is such a process of trial and error, that you will just have an excuse to try it again if 1 TBSP doesn't suit your tastes . I would be interested in your outcome if you add it in. I also have notes on others' experiments with other flours if you are interested.

[bbbmom]

You can do add-ins too. At the 4 pm stage where you "fold it over on itself", you can add 1/2 of anything you like. I have added olives, sundried tomatoes, and parmesan cheese, which is especially nice.

I'm so glad you said this because I'm afraid to experiment and wanted to add stuff in. How much cinnamon/sugar would you add in?

Hmm, do you want it inside the bread or on the outside? If inside, I would start with a TBSP and see how that tastes. I never add more than a 1/2 C of add-ins b/c it does affect the texture slightly. However it is just cinamon and sugar, so the weight will not affect it. It is such a process of trial and error, that you will just have an excuse to try it again if 1 TBSP doesn't suit your tastes . I would be interested in your outcome if you add it in. I also have notes on others' experiments with other flours if you are interested.

Yes, I would like to try whole wheat flour, I was planning on buying the organic King Arthur or Bob's Red Mill and doing 1 1/4 C ww and 1/3/4 reg. bread flour....does that sound right?