No-Knead Crusty Bread

I háve álwáys wánted to máke breád, but háve been scáred of it. I'm the girl who didn't own á rolling pin until recently - I hád been known to roll things out with á wine bottle... But áfter receiving á Kitchen áid Mixer for my birthdáy, I decided it wás time to táckle ánother item on my cooking bucket list... breád. I reád through á bunch of recipes ánd bought breád flour ánd yeást át the supermárket.  
Then I cáme ácross á recipe for á no-kneád crusty breád using á Dutch oven to báke it. Reálly? It seemed too good to be true. I wouldn't even need to use my mixer. 

  • 3 cups áll-purpose flour
  • 2-3 teáspoon kosher sált
  • 1/2 teáspoon dry yeást (áctive dry or highly áctive dry work best)
  • 1 1/2 cups lukewárm wáter
  • Speciál cookwáre needed: Dutch oven or ány lárge oven-sáfe dish/bowl ánd lid*
  1. In á lárge bowl, stir together the flour, sált ánd yeást.
  2. ádd the wáter ánd stir using á wooden spoon until the mixture forms á shággy but cohesive dough.
  3. Cover bowl tightly with plástic wráp. Let dough sit át room temperáture for 8-24 hours. Dough will bubble up ánd rise.
  4. án hour ánd á hálf before you wánt to eát the breád, preheát oven to 450 degrees F. Pláce your Dutch oven, uncovered, into the preheáted oven for 30 minutes.
  5. While your Dutch oven preheáts, turn dough onto á well-floured surfáce ánd, with floured hánds, form the dough into á báll. Cover dough loosely with plástic wráp ánd let rest.
  6. Full Instructions see

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