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No Knead Bread

21 Nov

Do you want people to think you are way more impressive than you actually are?

Ya, me too. Casually whip this sucker out as the bread with dinner when you have people over. A fresh crusty home-made loaf of bread. They won’t stop talking about you.

Thankfully, this recipe is fool-proof and involves about 3 minutes of actual work.

All it takes is some patience. Of which I have none. So the fact I still manage to make this means a monkey could do it.

No Knead Bread (from the New York Times)

Makes a 1 1/2 pound loaf


3 cups of all-purpose flour

1/4 tsp instant yeast

1 1/4 tsp salt

1 5/8 cup of water (I know this is the strangest measurement – blame the New York Times – what can I say, it works)

In a large bowl combine the flour, yeast and salt. Add the water and stir until the dough is blended. It will be shaggy looking and sticky. That’s ok. If you have any excess flour once you have stirred as much is as possible just shake out the excess.Cover the bowl with plastic wrap and leave in a warm room temperature place for 12 to 18 hours. (this is where patience kicks in).

When the dough is ready the surface will be dotted with bubbles. Turn the dough onto a floured surface. Sprinkle with a bit more flour and fold over on itself a few times. Take a tea towel and cover it in flour so the dough doesn’t stick. Place the dough in the tea towel seam side down. cover with the edges of the floured tea towel and leave for 2 hours.

Before your dough is ready heat the oven to 450 degrees and place your cast iron pot in the oven. Heat the empty pot for 30 minutes. Place the Dough seam sided up in the pot and bake covered for 30 minutes. Remove the lid and continue to bake uncovered for 15 to 30 minutes.

Remove loaf from pot and cool on a rack.

As I type this I am eating this bread toasted with bacon, avocado and fried egg on top. Amazing. Less Amazing is that it is 10 p.m. on Monday night and this is my dinner that I am only eating now. Dammit!

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