Homemade No Knead Bread

Ever since Mark Bittman of the New York Times wrote about a fast and easy no knead, one day bread, everyone has been trying it out. I have never made homemade bread, and the thought itself always seemed daunting and somewhat impossible. But this recipe seemed just so easy. I had to join the bandwagon and give it a try too.

Anyone… and I mean anyone can make this bread! Trust me, it is nothing to be intimidated by, and I really recommend giving it a try as it has lifted my bread making confidence (I am now ready to make my way into more elaborate breads). 

It also is a very tasty bread with a  crispy crust and a warm, chewy center. There is something incredibly satisfying about eating bread cooked in your  own oven. The whole experience from start to finish is really beautiful and helps me appreciate how things actually come to be on my plate, or better yet… in my body fueling my life.

 

Please try this out if you have not done so yet!

 

Recipe: Speedy No Knead Bread by Mark Bittman

 

Ingredients:

 

3 cups Bread Flour

1 packet (1/4 ounce) instant yeast

1/2 tspn salt

oil as needed

 

Directions:

 

1. Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.

2. Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.

3. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.

4. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: 1 big loaf.