Getting ready for a road trip can be a whipping. Food always involves the most planning. I decided to make a loaf of bread for our lunches. Although it isn't a difficult recipe, it does take time, so I needed to begin today. The photo above shows the first step. If you've ever been intimidated by the thought of making your own bread, this is a great recipe to try. You'll be so happy with the results and entirely impressed with yourself. This recipe has been passed around the internet for a few years now. You might already be familiar with it. Let me know if you make it. I'd love to see how yours turned out! More on our weekend road trip tomorrow.
No Knead Bread - Jim Lahey, Sullivan Bakery, NYC
3 c. all purpose or bread flour + more for dusting
1/4 t. instant yeast
1 1/4 t. salt
- In a large bowl, combine flour, yeast and salt. Add 1 5/8 c. 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 temp.
- 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 for 15 minutes.
- 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; put dough seam side down on towel and dust with more flour. 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.
- At least a half hour before dough is ready, heat over to 450 degrees. Put a 6 to 8 quart heavy covered pot (cast, enamel, pyrex or ceramic) in the oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under the towel and turn dough over into pot, seam side up; it may look like a mess, but it's okay. 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. Yields one loaf.