Super Easy and Yummy Bread!

For the past 2 months, we have been making bread at home and loving it! A friend recommended this very easy recipe and after trying it out and realizing that it is indeed very easy (no kneading required and very quick to make -- except for the time you let it rise), we make it often. I normally don't put recipes on the blog but this one is definitely worth keeping and sharing!

The first time I made it I took photos of the key steps for you to see! Hope you get to try it out and enjoy; you will not be dissapointed!

Recipe: No-Knead Bread (We double this recipe)

• 3 cups bread flour (NOT all purpose), more for dusting
• 1/4 teaspoon instant yeast (straight from the fridge is fine)
• 1 1/2 teaspoons salt
• Cornmeal or wheat bran as needed (just flour is fine too)

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, (room temperature is fine) 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.
 

This is what the bread looked like after about 12 hours, the first rise.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it (we use the cotton towel mentioned below); sprinkle it with a little more flour and fold it over on itself once or twice (see video for technique - link below). 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 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.

After second rise

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 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.

4. Now cut and enjoy!

Recipe here:

http://www.nytimes.com/2006/11/08/dining/081mrex.html?ref=dining

Article here:

http://www.nytimes.com/2006/11/08/dining/08mini.html?pagewanted=1&_r=1

Video here:

http://www.youtube.com/watch?v=13Ah9ES2yTU

For a whole-wheat version of the bread:
http://leitesculinaria.com/21678/recipes-no-knead-whole-wheat-bread.html