No Need to Knead Bread

No Knead Bread

Somehow an entire year has flown by since our very first post! And yes, we are now completely addicted to this whole blogging thing.

No Knead Bread

No-knead bread made an appearance at this brunch, and it is a definite dinner party favourite, but really it’s perfect for almost any occasion. Or no occasion at all! Here’s Tim with the details…

No Knead Bread

No Knead Bread Dough

This recipe is for Mary Reeder, the mother of one of my best-friends.  But, now she owes me her recipe for meat pie – she is an amazing cook, and her meat pie is to die for!  

Honestly, no matter what your skill level in the kitchen, you need to try this.  It is basically fail-safe and the final product is outstanding.  If you are having people over for dinner – how can you go wrong serving a fresh artisan loaf of bread with some cheese and charcuterie as an appetizer? You can’t!

Finally, please make grilled cheese sandwiches with this bread!  Use the leftover cheese and meats from last night’s appetizers to make a fantastic brunch sandwich (I know, I know…leftover cheese and meats?!? We have a better chance of finding the gold at the end of the rainbow).    

No Knead Bread How To

No Knead Bread

Adapted from The New York Times

3 cups of all-purpose flour 

1/2 teaspoon instant yeast

1  teaspoon  salt

1 1/2 cups water 
 
Ideally, you’ll want to use a cast-iron enameled pot for this.  But, you can get away with any heavy duty pot with a tight fitting lid.  I’ve even heard of people using tin foil as a lid.  
 
This doesn’t get much easier – add the dry ingredients to a bowl.  Pour in the water and mix with a wooden spoon until it is somewhat combined.  Look above at the pictures – I didn’t mix it more than you see above.  You just want it to come together.  Now cover it with plastic wrap and let it rest for 12-16 hours.  I’ve waited 20 hours and it still turned out nicely.
 
Preheat your oven to 450°F and put your pot and lid in.  Let the pot come up to temperature, about 30 minutes will do it.   The dough will have risen quite a bit, and it will be very sticky.  Turn it out onto a floured surface.  Just scrape it out of the bowl onto the floured surface with a spatula.  Now – the less you handle this, the better off you will be.  Gently form it into a ball.  It doesn’t have to be a perfect ball, just roundish.  Really keep your hands floured <- is that a word?
 
Place the dough on a piece of parchment paper and cover with plastic wrap.  The parchment just makes it easier to transfer the dough into the pot; it is not necessary, just convenient.  If you are not using parchment, DO NOT grease your pot.  The dough should not stick and the high temperatures will cause mucho-smoke.  Let it rest another 30 minutes.
 
Open the oven, lift the lid off your pot and place the dough, parchment and all, into the pot.  Cover with the lid and close the oven.  After 30 minutes remove the lid.  Bake for another 15 minutes, sans lid.  Pull the pot out of the oven and behold its beauty.  Now fix yourself a celebratory drink because you just made an amazing looking loaf of bread.  Oh, you can remove the loaf from the pot to let it rest.  Enjoy!
 
No Knead Bread