NEW YORK TIMES NO-KNEAD BREAD
Steps:
- 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. 2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. 3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. 4. 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 towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. 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: One 1½-pound loaf.
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Abisak Karki
[email protected]A+
Stacey Wood
[email protected]5 stars!
Amy Ternosky
[email protected]I highly recommend this recipe to anyone who loves homemade bread. It's easy, delicious, and versatile.
Amoza Kiddex
[email protected]This bread is perfect for any occasion. I've served it at parties, picnics, and even just for a regular weeknight dinner. It's always a hit.
Opu Chakraborty
[email protected]I've also experimented with different add-ins. I've added cheese, herbs, and even bacon. They all add a delicious flavor to the bread.
Kadielyn Willats
[email protected]I've tried this recipe with different types of flour and it always turns out great. I've used all-purpose flour, bread flour, and even whole wheat flour. They all work well.
DJ LH
[email protected]This recipe is a great way to get kids involved in cooking. My kids love helping me make it and they always love eating it too.
Hasnain ALi JUTT SAB
[email protected]The best thing about this bread is the crust. It's so crispy and flavorful. I could eat it all day long.
Gloria Mabasa
[email protected]I love that this recipe doesn't require any special ingredients or equipment. I always have the ingredients on hand and I can make it in my regular oven.
MADO Dz
[email protected]I've made this bread several times now and it's always been a hit. It's perfect for sandwiches, toast, or just eating plain. I highly recommend it!
Kelli Morrison
[email protected]This is the only bread recipe I use now. It's so easy and always turns out delicious. My friends and family love it too!
Joaquin Romero
[email protected]I've never tried making bread at home before, but this recipe made it so easy. I was worried it wouldn't turn out right since I didn't have to knead it, but it was perfect! The crust was crispy and the inside was soft and fluffy.