This grumpy’s no knead bread recipe for you guys.
(I am known as Grumpy to my grandkids for some strange reason that I can’t figure out – Trevor)
Anyone can make this foolproof bread. If I can do it you can do it – and I bake this bread regularly. It makes a really delicious loaf.
NOTE: This is not an original recipe. I have merely adapted an improved old recipe until it works every time for everyone.
No kneading… no proofing the yeast. You’ll need a 4 or 5-quart Dutch oven with an oven-safe handle. (A Dutch oven is merely a china casserole dish with a lid).
A Dutch Oven
I recommend an oven thermometer to make sure your oven is hot enough and a pair of oven gloves are advisable. (For the original overnight method, simply switch to COOL water and let the dough rest overnight on the countertop for 8 to 24 hours).
ALWAYS AERATE (not sift) YOUR FLOUR BEFORE MEASURING! Simply get a dessert spoon, and mix the flour so that it is not compacted, ensuring you get air into it.
3 cups (390 gms) all-purpose or bread flour
1/4 teaspoon yeast, active dry or instant (1 gm)
1 teaspoon salt (6 gms)
1 1/2 cups hot water, not boiling (354 mL) – I use hot tap water – about 125-130° F
(about 2 Tablespoons extra flour for shaping)
no knead bread recipe Preparation
Combine the flour, yeast, and salt in a large bowl. Stir in water until it is well combined.
TIP – put the yeast in first with the flour, and mix it in. If you put the yeast in with the salt, the salt kills the yeast.
Cover with plastic wrap and let stand at room temperature for 3 hours, like so:
After 3 hours 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 & shape into a rough ball.
Place in a parchment paper-lined bowl (not wax paper) and cover with a towel. Let it stand on a countertop for about 35 minutes.
In the meantime, place the Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450° (that’s 230 Celsius).
When the oven reaches 450° carefully, using oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too) Cover and bake for 30 minutes.
After 30 minutes, remove the lid and parchment paper. Return, uncovered, to the oven and bake 10 – 15 more minutes. Let it cool at least 15 minutes before slicing.
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