How to Make the Easiest Bread Ever. No Knead from New York Times!!!
Too Easy!!! Recommended by The New York Times
I have been baking bread for years but have never made hard crust dinner bread before.This is hands down the easiest crusty bread you will ever make. It is delicious. I found it in the New York Times Living section and have been in love with it ever since. It is great dipped in your favorite flavored olive oil. Give it a try at least once. Be sure and watch the video. Amazing.
Baking Bread
I was living in New Jersey over the last 4 years and became interested in the New York Times
One morning they had a neat article about homemade bread. I used to make my own bread all the time so the idea of making this bread really intrigued me. I gave it a try to have tweaked it several ways and it has become one of my favorite company breads.
This bread is so easy you can make it easily every other day and have a healthy, economical alternative for your family's dinner. It is even awesome as sandwich bread. My family loves it. I love to rub butter on the top and sprinkle with seeds or chopped rosemary.
Recipe for No-Knead Bread
11/2 cups lukewarm water
3 cups flour
¼ tsp instant yeast
11/4 tsp salt
Cornmeal or wheat bran
1 In a large bowl combine flour, yeast ,and salt. Add 1 1/2 cups lukewarm water, stir just enough to mix dough will be sticky and tacky. Cover the bowl with plastic wrap and let rise for 12 hours ,18 if possible. The dough will rise best @70 degrees.
You will see the dough dotted with bubbles. Flour your work surface, Put dough on flour surface and sprinkle with a little more flour . Fold over on itself a few times and make into smooth ball. Cover again loosely with plastic wrap and let rise 15 more minutes.
3 Work dough quickly using just enough flour to keep it from sticking to your fingers and work surface. Generously coat a towel with flour, bran or cornmeal. Cover with another towel and let rise 2 hours. You can also wet your hands with water instead of flour and you keep the flour to water ratio more equal
4 Heat oven to 450 degrees with a 6 to 8 quart pyrex, cast iron, enamel or ceramic heavy covered pot in it.
Lift towel and drop dough into heated pot seam side up. Cover and bake 30 minures. Remove lid and bake another 15 to 30 minutes til loaf has a beautifully brown.
Makes One 1 1/2 loaf bread.
I like to cut up some fresh rosemary and put it in fresh butter. Pour over bread while it is still hot. I usually don’t have leftovers.
You can use 1/2 cup flour and 2 1/2 cup bread flour. I like to use my Le Creuset enamal cast iron pot .
Get a Good Bread Knife It makes a Big Difference
The New York Times
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