A Bread-Making Fool!

15 years ago

Now that I posted and bragged about my Honey WW Loaf, I just tried my hand at no-knead bread.

This takes 18 hours to rise, and then form, let rise again and plop into a cast-iron pot. The second rise didn't go as good as I thought it should, but the end result looks good.

I'm about to break into it....

The pot is what I baked it in. It's a Kitchen-Aid enamel cast-iron that Canadian Tire has on sale often.

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Comments (16)

User
15 years ago
I've got the butter and jam! What do you want to drink with that or am I being too pushy here? LOL

You are driving me crazy with the fresh bread....oh man....real butter too!
luckygardnr
15 years ago
Jas, Baby.......why don't just come over to my house? I'll make dinner, you bring the bread!
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jel48
15 years ago
You have got to stop posting these fresh bread pics, Jasdip! I am practically drooling on my keyboard! And yet, when I saw your second posting, I was sure hoping you'd have another picture...... yum!!
debnfla8b
15 years ago
Hahahahaha, I also bake that no-knead bread! I use an old cast iron dutch oven my Mama gave me that works like a charm! The lid fits like good and you get that self made steam going that makes that nice crust. I love the book you can buy that has different recipes for the no knead baking. I keep a big tupperware container in the fridge with my dough in it. I just cut off the amount I need for either a loaf or rolls. It is very convenient to have when you want to make perhaps 4 rolls instead of a dozen or more.

Deb
ravencajun Zone 8b TX
15 years ago
oh man I wish in this instance computers had smell options I want to smell that fresh baked bread almost as bad as I want to eat it! beautiful
Marilyn Sue
15 years ago
Now that's "right purdy" Jasdip! Have you been eating all that bread up? Are you sharing?

Your Adopted Mother

Sue
country_sunshine
15 years ago
That looks wonderful.. and I am so happy to see someone else is totally addicted to bread making. Now, howza bout I hop on over well armed with home made jellys and jams...

Carolyn
cynic
15 years ago
"A Bread-Making Fool!"
Is this what's following "HELLO, my name is"? ;)

I didn't know you were into the no-knead. Have you tried the "almost" no knead from America's Test Kitchen? I've been wanting to try some of these but don't have the specified pot for it although I'm thinking I might just try making it in the Nesco. One of these days... one of these days.
joann23456
15 years ago
I make the no-knead bread, too. It's fabulous!
Kathsgrdn
15 years ago
Anyone got a recipe? My exchange student love "real" bread. They like American loaf bread too but they like real bread better. I'm getting bored.
Jasdip
Original Author
15 years ago
No-Knead Dutch Oven Bread

1/4 tsp active dry yeast
1 1/2 cups warm water
3 cups all-purpose flour, plus more for dusting. You may use white, whole wheat or a combination of the two.
1 1/2 tsp salt
Cornmeal or wheat bran for dusting

In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest 12 to 18, at warm room temperature, about 70 degrees.

The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.

Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball.

Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours until doubled in size and will not readily spring back when poked with a finger.

At least 30 minutes before the dough is ready, heat oven to 450 degrees.

Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid.

Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that's OK. Give the pan a firm shake or two to help distribute the dough evenly, but don't worry if it's not perfect; it will straighten out as it bakes.

Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.
Tigerlil
15 years ago
Jasdip-Do you oil the baking dish?
Jasdip
Original Author
15 years ago
No Tigerlil. No oiling.
Just dump it in when it's hot as blazes, and cover.
taigen_gw
15 years ago
Looks yummy!! I will have to look for one of those pots Jasdip and give your recipe a try! Yours looks so wonderful!
Jasdip
Original Author
15 years ago
Taigen, if you can get one on sale at Canadian Tire, you'll save about 30-50%. They come up fairly often. This is the small oval one.
3 1/2 quart. I like them because they're oven-safe (lid handle etc) to 500 degrees.
mtngran
15 years ago
No sugar or sweetner noted in the no-knead bread recipe. Is that correct? and is it only 1/4 teaspoon of yeast? Thanks for recipe

A Bread-Making Fool!

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