I've baked two loaves of bread this week, and I must be adding too much love because they have come out shaped like hearts! Andy, on the other hand, seems to think they look like butts, but I prefer to see them as hearts. ;)
Either way you choose to see them, the recipe below is the simplest recipe I've found for bread. Hands down. It's tasty, light, and does the trick. I hope you have success with it. It takes a little bit of timing and planning because it needs to rise and rise again, but it's well worth the wait. Bread making is a calming experience and every loaf will be unique. Send me a photo if you try it! I want to see and show off that beautiful loaf!
Bri'Anna
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No Knead Bread
3 c- all purpose flour
1 1/2 t- salt
1/4 t- active dry yeast
Stir together in a bowl.
Add 1 1/2 c luke warm water.
Mix everything together. (I usually get my hands dirty at this point because I honestly can't work a wooden spoon properly. I don't knead it. No way! I just make sure I've scraped all the dry ingredients off the bottom of the bowl.)
Cover with plastic wrap and let sit for 12-18 hours in a warm, dry place.
After 12-18 hours your mixture will be stringy and should have had a nice first rise.
Scrape it out onto floured parchment paper, and press it out with your hands into a nice 10x10 square-ish. (Mine usually end up in giant rectangles.)
After it's pressed, fold the corners in to meet in the center.
Turn it over.
Set folded sides down onto the lightly floured parchment.
Loosely wrap in the paper and cover with a tea towel.
Let rise a second time for two hours.
After 1 1/2 hours place your cast iron dutch oven with lid on in the oven and preheat to 500. That should take up the remaining 30 minutes.
Remove your baking dish.
Place your dough ball folded sides up into your dutch oven.
Cover and bake 30 minutes.
Below is my cast iron dutch oven. I LOVE IT!! Andy and the girls bought it for me for Christmas at Marshall's. I have to unscrew the plastic knob because it cannot withstand the high temperature, so I replace it with foil. No biggie. You use what you have and make it work for you. Adjust baking times or use a different baking dish if needed. Just remember that Pappy always said 205 degrees will yield the perfect loaf.
Remove the lid. Lower the temp to 375 and bake an extra 15 minutes for a darker, crispier crust. (My people like a softer loaf, so I'm done after 30 minutes. You'll find what suits your family.)
Again, good luck and happy baking!
Bri'Anna
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