After living in our little near lake cottage for about 15 years we are moving. Not very far, in the same school district and closer to town. Yet, this is all very hard for me, I am not good at change, and all the commotion and overwhelming work has me a bit frazzled. The house has much more room, a beautiful view and is just what we needed, but between the boys stays, filling the Etsy shop, getting orders ready and shipped I haven't had a lot of time. What I really need is an afternoon to sit and catch up with my friend Jean who own the Teapot Quilt Cottage and Garden Center in Montello. She has a knack for getting all the craziness calmed down and things put in perspective. DON'T SWEAT THE SMALL STUFF.
Now with all this going on in my life I feel the need to make bread...I better do it today because the weatherman has a brutal next seven days mapped out for us. I like 70's during the day and 50's at night. If I could find such a place year round I would give a kidney to move there. Now with much of the kitchen packed, any serious baking will be a project so I found this recipe
No Knead Bread Recipe
Servings: One 1-pound loaf Prep Time: Cook Time:
No Knead Bread Recipe is adapted from Mark Bittman of NY Times who got it from Sullivan Street Bakery. When the recipe first came out, it was the blogging community who took the bread to new heights, especially Rose Levy Beranbaum, author of The Bread Bible. I followed Rose's experiments through the weeks and learned from her recipe adjustments and the why's of how this bread works.
3 cups bread flour (I like Harvest King bread flour)
1/4 teaspoon instant yeast
1 teaspoon fine table salt (or 3/4 tablespoon of kosher salt)
1 1/2 cups warm water
Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel...something that can go into a 450F oven.)
1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop.
2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you've got about a half hour left, slip your covered pot into the oven and preheat to 450F.
3. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, turn over and dump wobbly dough into pot, using your hands to get the dough off the towel. Doesn't matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes.
http://steamykitchen.com/168-no-knead-bread-revisited.html check out this site for great directions along with photos as well as more recipes.