Here is our version of no knead bread. Sometime after dinner, mix together 3 cups of flour, 1 tsp salt, 1/4 tsp quick rise yeast, and 1 5/8 cups water in a stainless steel bowl. You can add dried fruit and/or a mixture of seeds, nuts, and herbs to the mixture. Cover tightly. In the morning, dump the gooey mixture onto a tea towel that has been dusted with flour, cornmeal or other non-stick medium. Let raise two hours. Put a cast iron pot (like the red one pictured here) into the oven and heat the oven to 475 degrees. When ready remove lid and plop bread into the hot pot. Don't worry if it's sloppy. The bread actually looks more artisanly beautiful when it has lumps and ridges. Put into oven and bake with lid on for 30 minutes. Remove lid and bake for an additional 10 minutes to brown. So easy and so good.
Here is our version of no knead bread. Sometime after dinner, mix together 3 cups of flour, 1 tsp salt, 1/4 tsp quick rise yeast, and 1 5/8 cups water in a stainless steel bowl. You can add dried fruit and/or a mixture of seeds, nuts, and herbs to the mixture. Cover tightly. In the morning, dump the gooey mixture onto a tea towel that has been dusted with flour, cornmeal or other non-stick medium. Let raise two hours. Put a cast iron pot (like the red one pictured here) into the oven and heat the oven to 475 degrees. When ready remove lid and plop bread into the hot pot. Don't worry if it's sloppy. The bread actually looks more artisanly beautiful when it has lumps and ridges. Put into oven and bake with lid on for 30 minutes. Remove lid and bake for an additional 10 minutes to brown. So easy and so good.
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