I know I was late to the game in the bread making rage that seemed to sweep the web when Mark Bittman published the New York Times article with Jim Lahey's No Knead Bread. I have made that bread numerous times and it always comes out incredible. The thing about that bread, though, is that you have to plan when you make it as the dough sits for 12-18 hours. After making the No Knead bread I came across some sites dedicated to bread making or just had some great recipes. There are tons of websites, but to follow are some of the ones that I came across and bookmarked!
Foodie Farmgirl
A Year in Bread
Artisan Bread in Five Minutes a Day
The recipe that I am sharing with you today will make your family and guests think that you are a superstar who slaves in the kitchen making homemade bread. It is a must try. It is a heavier bread compared to the No Knead Bread; more like sandwich bread. Also, given that a loaf now a days is pricey for what you get: bread loaded with preservatives and sugar, you truly have to try this. Trust me, you will not be disappointed! Bake on!
No-Time Bread
the kitchn
Makes 1 loaf
4 1/2 teaspoons active dry yeast (two packets)
1 tablespoon sugar
1 1/2 cups water
3 1/2 cups bread flour (I used 50% white flour & 50% whole wheat)
1 1/4 teaspoon salt
3/4 teaspoon balsamic vinegar
In the bowl of a heavy-duty stand mixer put the yeast, sugar, and water and let it sit.
Heat the oven to 450°F. Put a Dutch oven (or one of these alternatives) in to warm as the oven heats. Get out your flour, salt, vinegar, spray oil, and anything else you need.
Now that the yeast has had a few minutes to bubble up, add 3 cups of the flour as well as the salt and vinegar and beat for several minutes with the paddle. Add the last 1/2 cup of flour and switch to the dough hook and beat for seven minutes. Alternately, knead vigorously for five minutes, or until the dough becomes extremely elastic. This will still be a wet dough, but not goopy. The dough will clear the sides of the bowl but still stick to the bottom
Oil a microwave-safe bowl and transfer the bread dough to it, rolling it in the oil. Cover the bowl with a very wet towel. Cover the whole thing with a dry towel and put in the microwave for 25 seconds.
Let rest in the microwave for about five minutes.
Microwave for another 25 seconds, then remove.
Let rest and rise for another 15 minutes.
Shape into a ball and plop into the preheated pan. Quickly slash the top with a knife. Cover and bake for about 30 minutes, then remove the cover and bake for another 10 minutes, or until the crust is golden brown and the internal temperature hits 210. Mine was golden brown and done after the first 30 minutes.
Heat the oven to 450°F. Put a Dutch oven (or one of these alternatives) in to warm as the oven heats. Get out your flour, salt, vinegar, spray oil, and anything else you need.
Now that the yeast has had a few minutes to bubble up, add 3 cups of the flour as well as the salt and vinegar and beat for several minutes with the paddle. Add the last 1/2 cup of flour and switch to the dough hook and beat for seven minutes. Alternately, knead vigorously for five minutes, or until the dough becomes extremely elastic. This will still be a wet dough, but not goopy. The dough will clear the sides of the bowl but still stick to the bottom
Oil a microwave-safe bowl and transfer the bread dough to it, rolling it in the oil. Cover the bowl with a very wet towel. Cover the whole thing with a dry towel and put in the microwave for 25 seconds.
Let rest in the microwave for about five minutes.
Microwave for another 25 seconds, then remove.
Let rest and rise for another 15 minutes.
Shape into a ball and plop into the preheated pan. Quickly slash the top with a knife. Cover and bake for about 30 minutes, then remove the cover and bake for another 10 minutes, or until the crust is golden brown and the internal temperature hits 210. Mine was golden brown and done after the first 30 minutes.
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