Breakfast and Breads
Speedy No Knead Artisan Bread
The picture is the actual bread that this recipe makes......seriously.
No Knead Artisan Bread...no kidding!! Now you can make bread that your family will think you bought at an artisan bakery. I kid you not. Just follow the directions. I was astonished at what good bread it was and how easy it is to make. I didn't believe it at first either. This is the recipe I wound up with after making it several times. I find that it works the best for me.
Recipe By : Sitara
Serving Size : 12 Preparation Time :5:30
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups bread flour (use a really good bread flour)
1 packet instant yeast
1 1/2 teaspoons salt
1 1/2 cups warm water
1/4 teaspoon red wine vinegar
1. Combine flour, yeast and salt in a large bowl. Take a whisk and mix the dry ingredients thoroughly. Mix vinegar in the water and add to flour mixture. Stir till blended. Dough will be shaggy. "Shaggy"?, you say....yes, you will see what I mean. Cover bowl with plastic wrap and let rest about 4 hours in oven with oven light turned on. Your oven light provides the right amount of heat to help the dough rise and having it in the oven with the door closed prevents drafts and keeps the temperature constant.
2. Lightly oil your work surface and place dough on it. There is no kneading, just fold it over on itself a couple of times. Do not despair if the dough seems really soft. Cover loosely with plastic wrap and let rest 30 minutes more while oven is heating up.
3. Heat oven to 450 degrees. Put a heavy covered pot (cast iron, enamel, pyrex or cereamic) in the oven while it is heating so that the pot is heated as well. You can even use your crock pot removable crock insert with glass lid. You don't need to grease the pot, the bread will not stick to it.
4. When dough is ready and pot has heated for 30 minutes, carefully remove pot from oven. Set lid aside. Oil your hands and slide your hand under the dough and put it into the pot, seam side up. Shake the pot once or twice if the dough is unevenly distributed...it will straighten itself out as it bakes. (remember that pot is hot and use oven mits!!)
5. Put the lid on the pot and put it back in the oven and bake 30 minutes. Remove the lid and bake 15-20 minutes longer, until loaf is beautifully browned. Shake bread out of pot and cool on a rack.
Note; If you don't have a cast iron or enamel pot, the ceramic insert out of your crock pot works great. The whole idea of baking the bread in a covered pot is to create the same atmospheric conditions that professional bakers have in their institutional ovens. This methodology seals in the moisture needed to get that great crust and soft interior.
Let the bread COOL before you cut it. I know it's hard not to dive in with a knife and a pound of butter as soon as it comes out of the oven.....but let it cool down. This makes for the best texture on your bread.
Yum.
No Knead Artisan Bread...no kidding!! Now you can make bread that your family will think you bought at an artisan bakery. I kid you not. Just follow the directions. I was astonished at what good bread it was and how easy it is to make. I didn't believe it at first either. This is the recipe I wound up with after making it several times. I find that it works the best for me.
Recipe By : Sitara
Serving Size : 12 Preparation Time :5:30
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups bread flour (use a really good bread flour)
1 packet instant yeast
1 1/2 teaspoons salt
1 1/2 cups warm water
1/4 teaspoon red wine vinegar
1. Combine flour, yeast and salt in a large bowl. Take a whisk and mix the dry ingredients thoroughly. Mix vinegar in the water and add to flour mixture. Stir till blended. Dough will be shaggy. "Shaggy"?, you say....yes, you will see what I mean. Cover bowl with plastic wrap and let rest about 4 hours in oven with oven light turned on. Your oven light provides the right amount of heat to help the dough rise and having it in the oven with the door closed prevents drafts and keeps the temperature constant.
2. Lightly oil your work surface and place dough on it. There is no kneading, just fold it over on itself a couple of times. Do not despair if the dough seems really soft. Cover loosely with plastic wrap and let rest 30 minutes more while oven is heating up.
3. Heat oven to 450 degrees. Put a heavy covered pot (cast iron, enamel, pyrex or cereamic) in the oven while it is heating so that the pot is heated as well. You can even use your crock pot removable crock insert with glass lid. You don't need to grease the pot, the bread will not stick to it.
4. When dough is ready and pot has heated for 30 minutes, carefully remove pot from oven. Set lid aside. Oil your hands and slide your hand under the dough and put it into the pot, seam side up. Shake the pot once or twice if the dough is unevenly distributed...it will straighten itself out as it bakes. (remember that pot is hot and use oven mits!!)
5. Put the lid on the pot and put it back in the oven and bake 30 minutes. Remove the lid and bake 15-20 minutes longer, until loaf is beautifully browned. Shake bread out of pot and cool on a rack.
Note; If you don't have a cast iron or enamel pot, the ceramic insert out of your crock pot works great. The whole idea of baking the bread in a covered pot is to create the same atmospheric conditions that professional bakers have in their institutional ovens. This methodology seals in the moisture needed to get that great crust and soft interior.
Let the bread COOL before you cut it. I know it's hard not to dive in with a knife and a pound of butter as soon as it comes out of the oven.....but let it cool down. This makes for the best texture on your bread.
Yum.