I have tried a couple artisan bread recipes and this one is my favorite!! I found at Anne's Bread Class online through issuu, no worries it was a free site (here). Note that I have changed many things from the linked recipe because I do not have the baking pan that the lady uses and also my changes are easier for me. I am eating it while I am writing this post and am so happy!
This bread has that chewy firm crust that make that beautiful crunching noise when you squeeze it between your fingers ever so gently. The inside it flavorful, airy, and holey. It can be use for dipping in balsamic/vinegar and soup, making sandwiches, bread bowls, or use for toast.
The Recipe "No-Knead Bread - Basic Formula"
Ingredients:
4 cups all-purpose Flour or bread flour
2 - 2 1/4 cups unchlorinated Water
2 tsp Sea salt
1/4 tsp active dry Yeast
Directions:
Into large bowl (preferably one with lid) measure out flour, salt, and yeast. |
Stir or whisk the ingredients till well combined. |
Add 2 cups of the water and stir a few times (we want to blend but not over mix), the dough will be moist and shaggy. If the dough is too dry add the extra water. |
You want your dough to look like this! |
Cover with plastic wrap or put on lid and let it set on countertop for 12 to 16 hours. (I made mine around 6 pm, so that next the morning I can warm up the house with the baking bread). |
Check on the dough. It should be bubbly and doubled in size. |
Allow dough to rise for an hour. Preheat oven to 450 degrees at some point during the rising process. With scissors snip some gashes in the dough after it has risen. |
Enjoy!!!! |
I enjoyed it with my Greek chicken soup (aka avgolemono) recipe! |
I want to see the Chicken soup recipe too!!!!
ReplyDeleteHere is the link to the recipe, enjoy! http://lewmannation.blogspot.com/2014/10/greek-chicken-soup-avgolemono.html
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