Bread
Best. Bread. Ever.
I won't claim to be original in this bread recipe. I saw it on a cooking show and copied it down. Since then I have learned that many, many variations exist and that it has been featured in the New York Times, among other places. You can find plenty of versions if you do a google search for "no knead bread."
Anyway, here is my version:
3 c flour (white or whole wheat, works with both)
1/4 t yeast (instant or traditional, works with either) (that little "t" stands for "teaspoon")
1 1/4 t salt
1 3/4 c water
That's it. Really.
Oh yeah. You need something with a lid to bake it in. I use a cast iron casserole but corningware or crockery work well, too. It just needs to have a good lid and take a 450 degree oven. Ikea sells a nice 3 litre one for $29, with an enamel covering and a no stick inside.
So here's how I put it together...
First of all, you need a large bowl that you can seal up (cling wrap). Put the dry ingredients in there and mix them up. I use a 750ml yogurt container as a flour scoop - that equals three cups, more or less, and I leave it in the flour bag.
Next, add the water. It will seem a bit dry at first by keep mixing. Even when the flour is fully mixed together it is going to look a bit "shaggy". If you really can't get it all incorporated, add a tiny bit more water.
Now seal up the bowl and put it in a warm place. I have one of those "over the stove" microwave ovens with a light underneath. If I put the light on, the oven stays nice and warm and it isn't drafty, either. Let it sit for 12 to 24 hrs. It is pretty forgiving, but it won't really be ready before 12 hrs.
After twelve hours, it will be all bubbly on top. Scoop it out of the bowl onto a well floured surface. Use a spatula to get it all as it will be gooey. Roll it lightly in the flour - remember, this is "no knead" bread - and put it back in the bowl. (Some recipes advocate wrapping it in a floured tea towel but that is just a big mess. Avoid that.) Put the cling wrap back on and put it back in the warm place for 2 hrs.
Just before the two hours are up, heat up your oven to 450 degrees with the oven-proof dish inside. This is important. You dish has to be hot, too.
When the oven is up to temperature, and the two hours of second rising have elapsed, dump the dough out on the floured surface again (you didn't clean it up after the first time, did you?), and lightly roll it to get it covered in flour. That's all. Don't mash it around.
Using pot holders (that sucker is really hot), remove the baking dish from the oven, take off the lid, plop your dough in there, put the lid back in, and put it back in the oven. Set the timer for 35 minutes.
After 35 minutes, reach in and remove the lit from the baking dish, but give the bread another 5-10 minutes to darken the crust.
Remove from the oven and let it sit at least 30 minutes.
Devour!
Bread
