|No Knead Bread|
by Lynn Teichman
We are delighted to share the Runner Up winning recipe (one of two Runner Up winning recipe selections) from the Red Star PLATINUM Yeast Sampling/Baking Competition, No Knead Bread. A perfect bread to make! Mix it before you go to sleep...bake it anytime the following day! It always, ALWAYS turns out PERFECT! *Read Lynn's comments on her experience on baking with Red Star PLATINUM Yeast below.
2 cups white flour
I shape the dough one of two ways. Use flour to keep it from sticking to your hands and surfaces, or wet your hands. Either way will work. Work quickly and shape dough into a ball. Dust a tea towel with either flour, cornmeal or sesame seeds (or any combinations). Place dough seam side down onto the towel, dust it again to prevent sticking. Cover with another towel and let the dough rise for about 2 hours. It should have doubled in volume.
About a half hour before the dough has completed rising, heat oven to 450 degrees. Place a medium sized (4 quart), heavy cast iron pot in the oven with the lid on. Preheat the pot for 30 minutes. When dough is ready (BE CAREFUL – POT AND LID ARE VERY HOT). Take out the pot and carefully hold the dough with your hands under the towel and flip it into the hot pot (the seam side will now be up). Do not worry if it doesn't look perfect. If you like, put seeds on the dough. I add sesame, anise and nigella seed (nigella – sometimes called kalonji, black cumin or black onion.)
Cover and bake with lid on for 30 minutes; remove the lid and bake about 15–20 minutes more, the loaf should now be beautifully browned and inviting.
Cut the dough into 2 or 3 loaves. Shape the dough with wet hands by making a ball shape and pulling the dough towards the outside, tucking it under. Do this a few times, shaping it into an oval–like shape. The dough will be sticky and wet, but with wet hands, it forms a loaf quite easily. Let dough rise for about an hour or until doubled.
About a half hour before dough has completed rising, heat oven to 450 degrees. Place a pan of water in the bottom of the oven, filling it with water about 1/2 – 3/4 full. The water creates steam, giving the bread an incredible hard and tasty crust.
You may find that your bread dough has flattened. The secret to a beautiful shaped loaf is to fold the dough (before baking) back into itself. Use a wet plastic bowl scrapper to do the trick. Place it under the loaf and lift it, folding it back on to the top of the loaf. This makes a higher and perfectly shaped loaf.
Spray the dough with water and sprinkle with seeds...sesame, anise and nigella.
Be careful putting the pan into the oven. With the water in the oven, a great amount of steam is produced. Bake for about 30–35 minutes (for three loaves). The crust will be hard and beautifully browned. Let it cool and enjoy!
Yield: 1 large loaf or 3 individual loaves
Lynn's Comments on baking with Red Star PLATINUM Yeast: