Dec 3, 2008

No Knead Bread

I got this recipe from the Steamy Kitchen site. I was intrigued by the fact that it was so easy to make, a 4-year old could do it! The proof is on this site, which features a cute kid making it. I've taken the liberty of putting the recipe here, for those who don't want to weed through all the text and pictures, but it was funny and worth looking at. I did make some adjustments in the prep, and I think my oven is hotter than most, because I almost burnt mine! This bread IS extremely easy to make, except for the waiting. AND, it tastes incredible- crispy crust, large bubbles, and soft and chewy inside... Carb Heaven!

Makes 1 round loaf


3 C. bread flour ( I did the wheat/white variation...1/2C. to 2 1/2C.)
1/4 tsp. active dry yeast
1 tsp. salt (you may want to reduce this if you'd like the bread less savory and more sweet)
1 1/2 C. lukewarm water


Literally throw everything in a bowl and stir until it all comes together (no need to knead). Cover the bowl with plastic and let sit for 12 hours (while you're sleeping is ideal). Scrape out the dough onto a floured surface. With dampened hands, pull the ends to the middle and flip over to form a smooth "ball" of dough. Wash out the bowl, dry, and oil the inside. Replace the dough into the bowl, cover again, and let rise for about an hour (doubled in size). Prepare a metal or ceramic pot by lightly oiling the bottom (I added a sprinkle of corn meal too), and transfer the dough to the pot. Using a sharp knife, cut a few slits on the top of the dough to make steam vents. Cover with a lid (make sure it doesn't have plastic handles!), and put into a 450 degree oven for about 20-30 minutes. You will smell the bread when it's about done. The bread should be lightly golden. Take the bread out of the pot and place directly onto the rack for another 5-10 minutes, until crispy and golden brown. Let cool for 5-10 minutes before cutting. And unlike the advice from the Steamy Kitchen, slather plenty of vegan margarine on it (not butter).

Spinz Update:

Jan 1, 2009 I've been making this bread quite often, as it has become so popular in my house. This is the new technique that I've found ideal. Mix the dough in a crockpot, or a similar vessel that has an oven-proof lid (be careful not to use lids with plastic knobs). Let this stand overnight, and then scrape it out onto a floured surface. Clean out the pot, then apply cooking spray and cornmeal to the bottom. Return your dough, and let stand for an hour. Bake at 450 degrees for 20 minutes in your covered pot, then uncover and bake for an additional 10 minutes, or until nice and golden. After pulling from the oven, simply let it cool for a bit, and lossen the sides with a knife and pop it out. The crust is amazingly crispy and good, and the insides reminds my housemate of a good English muffin.


Sometimes I like to add sliced garlic to the mix and make a fantastic garlic bread. Yum!

Nutritional Info (serving is 1/10 loaf): 134 calories/ 0.4g tot. fat/ 0.1g sat. fat/ 233.5mg sodium/ 58mg potassium/ 28g tot. carbs/ 1.6g fiber/ 0.1g sugar/ 4g protein

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