(22 April 2013, 22:09)MaryN Wrote: Oh, fresh home-baked bread! Is there anything to beat that? Does your OH have a particular recipe she could share?
OK, here's our favorite bread recipe. Not sure where it came from, but we've been using it for years...
No Knead Bread
3 cups all purpose or bread flour
3 packets yeast
1 teaspoons salt
1 3/4 cups warm water
In large bowl, combine flour, yeast, and salt. Add water. Stir until blended. Dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably 18 hours, at warm room temperature of 70F.
Dough is ready when surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle a little more flour on it and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
Using just enough flour to keep dough from sticking to work surface or your fingers, gently and quickly shape dough into a ball. Generously coat a cotton (not terry-cloth) towel with flour or cornmeal. Place dough, seam side down, on towel, and dust with more flour or cornmeal. Cover with another 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
½ hour before dough is ready, preheat cast-iron Dutch oven and cover in oven to 450F. Carefully remove cover, place dough in Dutch oven and cover. Bake 30 minutes, then remove cover and bake 15 -30 minutes more until loaf is browned. Cool on rack
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