Saturday, June 20, 2009

Super Easy No Knead Bread

Really, you can't get much easier than that.
6 and 1/2 cups flour
1 and 1/2 TBSP instant yeast
1 TBSP kosher salt
3 cups warm water or milk

Using a large mixing bowl and a wooden spoon, combine the ingredients stirring until the flour has been well incorporated.
It will result a loose dough, which you need to cover and either let rise at room temperature between 3 and 5 hours or you can just let sit in the fridge until the next day.
It should about triple in size.
In the refrigerator will last for up to two weeks, covered.
When you are ready to bake, tear 1/4 of the dough and form a ball, making sure you handle it carefully.
You will need to have your hands floured and you will need to then let it rest for at least 1 hour on a floured surface.
Just before you are about to slide it in the oven, put it on a piece of parchment paper and slash the top with a very sharp knife.
Preheat the oven to 450 F and bake the dough for about half an hour or until it looks golden brown and delicious.

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