Wednesday, May 8, 2013

No Knead Artisan Bread

You know those meals where a delicious warm loaf of bread would just finish it off. Dang those stores for making bread in the morning (or night before) and not RIGHT at dinner time! We don't have time to slave over the stove making bread like our great grandmas! Right?! We've got soccer and dance and homework and dinner and work and facebook and instagram and twitter and kids and dogs and shopping and....seriously though -- not everyday is a "let's make artisan bread" kindof day, right? Well good news! This artisan bread can be made the day before (about 5 minutes to throw it together) and then baked 30 minutes before dinner and you will look like supermom, or dad.

I recently participated in BYU Women's Conference with a sharing station on Recipes. THIS bread graced my table. It was so much fun and I met so many incredible women. For those of you who may not be familiar with Women's Conference it is a two day event at Brigham Young University where women from all over the world gather and listen to speakers, on all subjects, do service, listen to inspiring music (Friday nights concert was a blast!) and just take a few days to let go of reality and allow themselves to be uplifted. It is associated with my church, the Church of Jesus Christ of Latter Day Saints and it is spiritual but anyone and everyone are invited. I participated in the sharing station portion. There are booths on loads of different subjects where those who are in charge of the booth do all the work for you and you get to come, get ideas, and go implement them into your lives. All the handouts will be available to anyone and everyone in a few weeks here. Go check it out. It's amazing! This event is so much fun and if you have never been, schedule it now for next year. It is held at BYU in Provo UT and is just for women. Let me know if you want to learn more.
Here I am with my cute Mom in our booth

And here is the booth in all it's glory! If you look closely you can see the bread on the right. MMM!!!

So, onto the recipe. This is the fastest bread you will ever make BUT IT HAS TO RISE FOR 8-24 HOURS (the longer the better is my guess but mine was a ten-hour loaf and it was delicious!) so plan for the rising. Otherwise, 10 minutes hands on - if that!

3 C all-purpose flour
1 3/4 tsp. kosher salt
1/2 tsp. instant or rapid rise yeast
3 C cool tap water

Before anything else, remember that this recipe is extremely forgiving! If it rises an hour short, it'll be delicious, an hour too long, it'll be delicious. Don't stress and have fun with this recipe.
Combine all ingredients and stir with a wooden spoon(or anything else that you love, I prefer the wooden spoon) until smooth. Don't over-stir but make sure it's all blended. Let rise in a large mixing bowl for 10-24 hours (easiest if you make the night before, just before bed, and it'll be ready for dinner the next day).
Preheat your oven to 450F. Once the oven is preheated, put an empty dutch-oven (min. 3 quarts, preferably 5-6 quarts) with the lid inside the oven for 30 minutes. The pan you cook the bread in needs to be hot to make the crust. Also, the lid needs to fit tightly to create a steam oven inside the pan.
*note: If you don't have a dutch oven or other heavy pan -- here is a list of pans from "Simply So Good" that will also work:
Old camping dutch oven
A crockpot insert.  If the knob on the lid is plastic, it must be removed or it will melt)

Glass Pyrex dish with a lid
A heat proof bowl with aluminum foil to cover
Stainless steel pot with lid
Clay bakers with lids or foil
Pampered Chef clay bakers
Pizza stone with a stainless steel bowl to cover the dough

While your pan is pre-heating flour a work surface with a TON of flour. This dough is sticky and we want to make it pretty and smooth without sticking to everything within a 5 foot radius. So, flour your counter, a bread board, whatever - and flour your hands. Dump the dough onto the floured surface (scrape the bowl) and form into a ball. Don't knead it, air bubbles are good. Form the dough until it is smooth then transfer, CAREFULLY, into the hot pan - DO NOT OIL THE PAN! The oven is way too hot for that and there will be smoke alarms going off everywhere if you do! Place the lid on tightly and bake for 30 minutes.
Remove lid and bake an additional 7-15 minutes until perfectly browned.

Cool if you must, I usually must not because i'm obsessed with warm bread but either way, enjoy!

Thanks for stopping by!

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