Monday, November 26, 2012

No Knead Bread

This recipe comes from Alexandra's Kitchen with my own modifications because I can't seem to follow a recipe to save my life.

In a bowl, wisk together:

1 cup whole wheat flour
3 cups white flour
1 T sugar
1 t salt
2 t yeast I'm using breadmaker yeast.  If you're using the stuff you need to put into water, you'll have to mix it into the water before adding it.

Mix in:

2 cups water (a little warm)  The dough is going to be very sticky and moist.  This is NOT your normal bread dough.

Grease up whatever dish you're gonna bake it in.  I chose a 9 x 13ish oval baking dish.  Tht was too large, next time I'll use a smaller casserole so it rises up the sides more.  Alexandra uses two pyrex mixing bowls.

Pour / dump the dough into your greased up pan and let it rise in a warm spot until it's doubled.  At least one - two hours.

Use a utensil to beat it down and pull it away from the edge of the baking dish.  Alexandra suggests forks.  One seemed to work for me.

Let rise for another 30 minutes.

Bake for 10 minutes at 425F.  Lower the heat to 375F and bake for 20 more minutes.

If your pan was greased well enough, the loaf should fall right out.  Mine didn't but I mentioned my inability to follow directions, right?

This took up so little of my time and it was so super good with the soup I made.  The outside was so crispy and the inside was wonderful.  I don't know what it tastes like next day yet, but I'm very optimistic.