{Yummy fresh bread!}
I am all about fresh, homemade food. I know bread is daunting especially yeast breads (sometimes I am intimidated!), but leave it to smitten kitchen to make bread super easy! Seriously-- three ingredients and no kneading! I could not ask for more!
I grew up on German bread, and this recipe makes a hardy, heavy bread which is what I love. This is the second time I made this recipe; this particular bread is a white wheat bread (I substituted some of the bread flour for whole wheat flour). Side note--I am playing with sourdough starter so my next bread will be sourdough! Actually, now that I am thinking about it--this bread recipe is almost like a sourdough starter (just flour, water and yeast). That's pretty cool!
I grew up on German bread, and this recipe makes a hardy, heavy bread which is what I love. This is the second time I made this recipe; this particular bread is a white wheat bread (I substituted some of the bread flour for whole wheat flour). Side note--I am playing with sourdough starter so my next bread will be sourdough! Actually, now that I am thinking about it--this bread recipe is almost like a sourdough starter (just flour, water and yeast). That's pretty cool!
{Dough will be extremely sticky! Don't worry--it'll work out}
{After 18 hours of just sitting on the counter}
{Put in a hot ceraminc pot}
No-Knead Bread
Makes 1 medium loaf
Ingredients
3 cups bread flour (can substitute up to 1 1/2 cups whole wheat flour)
1 5/8 cups warm water
1 envelope of active dry yeast
- Place yeast in warm (NOT hot!) water; this is called blooming the yeast. Since the yeast is in a dry form, it works best to rehydrate it before using it. Just let it sit for 3-5 minutes or until the yeast looks like super soggy cereal.
- Add yeast and water to flour.
- Mix to create a sticky dough.
- Cover bowl with plastic wrap (or lid) and let sit for at least 12 hours, preferably 18 hours, at a warm room temperature. Dough is ready when the 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.
- Heavily flour the work surface with flour; form dough into a ball shape.
- Heavily flour the top of the dough and cover with a cotton towel. Let it rise for two hours or until double in size.
- About 30 minutes before the dough is done doubling, preheat an oven to 450. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats.
- When dough is ready, carefully remove pot from oven. Slide your hand under the dough, and turn dough over into pot, seam side up; it may look like a mess, but don't worry.
- 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.
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