It tastes really good and looks really professional
and a five year old could do it.
trust me, try this
I got it out of the New York Times, and its from a bakery called 'The Sullivan
it takes no time to prepare, but you have to let it sit for quite a while.
the recipe is very basic so you can add your own stuff to it if you want (like
rosemary, seeds, whatever)
"Recipe: No-Knead Bread
Time: About 1Â½ hours plus 14 to 20 hoursâ€™ rising
3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir
until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap.
Let dough rest at least 12 hours, preferably about 18, at warm room temperature,
about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work
surface and place dough on it; sprinkle it with a little more flour and fold it
over on itself once or twice. Cover loosely with plastic wrap and let rest about
3. Using just enough flour to keep dough from sticking to work surface or to
your fingers, gently and quickly shape dough into a ball. Generously coat a
cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough
seam side down on towel and dust with more flour, bran or cornmeal. Cover with
another cotton towel and let rise for about 2 hours. When it is ready, dough
will be more than double in size and will not readily spring back when poked
with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a
6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as
it heats. When dough is ready, carefully remove pot from oven. Slide your hand
under towel and turn dough over into pot, seam side up; it may look like a mess,
but that is O.K. Shake pan once or twice if dough is unevenly distributed; it
will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove
lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool
on a rack.
Yield: One 1 1/2-pound loaf."
this bread is brown because I used whole wheat flour
I made a white one too, but didn't take a picture of it before it got eaten :S
X-posted to cheapvegan