Soup’s On – no knead bread

Last week I told you that I would be hosting Soup Sundays a few times a month. I thought it might be a fun idea to share my recipes with you.  I will include soup recipes, but also recipes for breads, salads and maybe even desserts. I know I’m always looking for some tasty new ideas, so feel free to share with me as well.

First up is a great recipe that was passed on to me by a friend a few years ago. It’s the recipe for no knead bread from the New York Times. I know it’s not pc, but this bread is made with white flour (gasp!). I use unbleached all-purpose flour, but I’m sure you could use white whole wheat and it would turn out just fine. Maybe I’ll even try that next time and let you know how it goes. This bread is GORGEOUS! Crispy on the outside, chewy on the inside. Slather it with butter or dip it in your favorite soup. Heavenly.  Sinful.  Delicious.  This bread is magic and does not go straight to your hips.

**Here’s a little tip: make sure you start the bread in the evening. It will need to rise overnight and then rise again. Don’t be too eager to make this that you forget to read the directions first. If you start it in the morning, you will be setting your alarm for 2 a.m. because you haven’t timed it right (ahem…)

The Basic No-Knead Bread Recipe

3 cups all-purpose or bread flour, more for dusting

1 ½cups water (some recipes say 1 5/8 cups water)

¼ teaspoon yeast

1 ¼ teaspoon salt

olive oil (for coating)

extra flour, wheat bran or cornmeal (for dusting)

1. Mix dry ingredients in a bowl. Add water and, using a wooden spoon, spatula or your hand, mix until wet and sticky, about 30 to 60 seconds. Place the dough in another bowl lightly coated with olive oil. Cover and let rest for 12 hours at room temperature.

2. Remove the dough and fold once or twice. Let the dough rest for 15 minutes. Next, shape into a ball. Generously coat a cotton towel with flour, wheat bran or cornmeal; place the dough seam side down on the towel and dust with flour. Cover with a cotton towel and let rise one to two hours at room temperature, until more than doubled in size.

3. Preheat a six- to eight-quart pot, at 450 to 500 degrees, at least 30 minutes prior to baking. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot, seam side up. Cover with the lid and bake 30 minutes. Remove the lid and bake 15 to 30 minutes uncovered, until the loaf is nicely browned.

Yield: One 10-inch round loaf.

 

Comments

  1. Jana, this looks like a good recipe. I’ve been making sourdough bread for a while, but I think I’m ready for a change. I noticed your recipe didn’t say how much flour to use…

    1. Thanks for noticing the error, Roxana! I guess you are the first one to try to make this :) I made the corrections up top. I have always used 1 and 5/8 cups of water. Maybe you can pass on your sourdough recipe if it’s not too much trouble :)