So I have decided to venture into blog-dom, having hovered like a voyeur over so many great blogs for the past year. Despite the beautiful weather and mild temps here in Eastern Canada, I am still drawn to some good-for-the-soul comfort food. I have been dabbling in bread making, being intrigued by the concept of no knead bread. If you have not tried this technique, step away from the computer and try it NOW! It is that good and that easy. There are many books and posts on the subject- all with varying amounts of yeast, and time. I have been enjoying experiementing with delicious results- although a loaf of bread every other day is a bit much...
Although the mixing is quick and the rising part is overnite, you do have to allow yourself about 2 hours before you pop it in the oven to let it rise the second time.
No Knead Bread: makes 1 loaf
2 C all purpose flour
1 C whole wheat flour
1/4 tsp yeast
1/2 tsp salt
1 5/8 C warm water (100 degress F)
In a large bowl, mix the dry ingredients with a whisk. Pour the water over and mix vigorously with a wooden spoon for about 1 min. The dough will be sticky and wet but still challenging to mix. Cover with plastic wrap or a plate and leave out overnight.
about 2 hours before you are to bake the bread, scrape the dough (still very sticky and messy) into a loaf pan. Flour the top really well and cover with a tea towel. Let it rest on the counter for 2 hours.
Preheat your oven to 425 degrees. Bake for 45 minutes. Let cool in the pan for about 20 minutes before you remove it and let it rest on a wire rack.
Time, not kneading, develops the gluten strands that give bread its loft and texture. I can't wait to experiment with different ratios of white to whole grain flours and try my hand at foccacia, and pizza dough.
