Big thing for any of these is they have to be able to withstand 450☏. An oven-safe casserole dish can work as well. If you don't have lids you can cover with foil. A deep oven-proof skillet can work as well as an oven-proof soup pot. Or you could do a jalapeño cheddar bread where 1 jalapeño, diced and 1 cup of sharp cheddar cheese. You can do something Italian like rosemary and garlic where you just add 3 garlic cloves, minced and a tablespoon fresh rosemary chopped to the batter. There are a ton of varieties for this bread. I usually let my no-knead dough rest for about 18 hours. While you want the dough to rest for at least 8 hours, you don't want it to go longer than 24 hours either. This dough has a low yeast content and is very wet. It is a method of bread baking that uses a very long fermentation (rising) time instead of kneading to form the gluten strands that give the bread its texture. Remove the cover and bake for another 10-15 minutes until the dough is golden brown on top. Cover the Dutch oven and bake for 45 minutes.Remove the plastic wrap and transfer the dough with the parchment wrap beneath it. Place some plastic wrap on top and let rest for 30 minutes. Sprinkle the top of the dough lightly with flour. Transfer the dough to the parchment and with your hands floured, shape the dough in a ball. Punch the dough down and flour a sheet of parchment paper. Once the oven is preheated, place a 6-quart Dutch oven with the cover on in the oven for 30 minutes. Cover the bowl with plastic wrap and set aside in a warm place for 8-18 hours, until the dough rises and flattens at the top with bubbles.The mixture will be wet and sticky to the touch. Pour the warm water and use a spoon to stir until the dough forms a ball. In a large bowl, whisk together the flour, salt and yeast until mixed.Water - lukewarm water is important as it helps activate the yeast.Active dry yeast - you don't need instant yeast as you are giving this bread time to rise.Sea salt - enhances the flavors of this rustic bread.All-purpose flour - all-purpose flour has just the right amount of protein for this bread.What Ingredients are in this No-Knead Bread Recipe? It's the perfect bread for dipping in sauces! So if you've never made one, give this no-knead dutch oven bread a try. It makes a rustic bread that is super crunchy on the outside but melt in your mouth on the inside. Yes I'm kidding slightly here as this is a recipe that truly does need the time required so you need to plan ahead. You literally mix 4 ingredients together and then just let it rest overnight before baking, or 8 hours if you're in a time crunch. What makes this recipe so great is how easy it is. I feel like every food blogger has posted their own version, so it's about time I did the same. That or you just don't read as many food blogs as I do. If you haven't come across a no-knead bread recipe in the past year, then you might be living under a rock. That has changed since discovering this bread recipe. Who doesn't love the smell of bread? It might actually be my favorite smell on the planet, but it's something I just never really make. This easy rustic bread is meant to be dipped in a classic cheese fondue or a hearty soup like beef chili.
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