|3 c.||all-purpose flour|
|¼ t.||active dry yeast|
|1 5/8 c.||lukewarm water|
|1 ¾ t.||Kosher salt|
|1 ½ t.||fresh rosemary, chopped|
|2 t.||fresh lemon zest|
1. In a large bowl, combine flour, yeast, salt, rosemary and lemon zest. Add water and stir until all ingredients are blended. The dough will be very sticky. Cover the bowl with plastic wrap and let it sit at room temperature for 12-18 hours, or until the size has almost doubled and the surface it dotted with bubbles.
2. Remove dough from the bowl and place it on a lightly floured cutting board. Sprinkle dough with flour and fold it over itself once or twice. Cover the dough loosely with plastic wrap, allow to rest for 15 minutes.
3. Flour your hands and quickly shape the dough into a bowl. Coat the cutting board very generously with flour and place it seam side down on the board. Dust the top with flour and cover it with a kitchen towel. Allow the dough to rise until it has doubled in size and does not readily spring back when poked with a finger. This takes about 2 hours.
4. Preheat oven to 450 and place EMPTY 2 ¾ qt. cast-iron (I use a Le Creuset) pot in the oven. Allow to warm in the oven for 30 minutes. Then, remove the pot and brush the inside with olive oil. Transfer the bread dough from the cutting board and place it in the greased pot. Place it in the oven with the cover on it and allow it tbake for 30 minutes. After 30 minutes remove the cover and allow it to bake for 15-20 more minutes, or until the loaf is browned. Then, remove pot from the oven and place on a wire rack. Allow to cool for 10 minutes. Then, remove the loaf and allow to cool completely.
The recipe for No-Knead bread is foolproof and delicious. I highly suggest you all experiment with your own flavors to find your own family’s favorite(s).
The longest part about this recipe is the waiting for the dough to rise. I spent about a total of 15 minutes actually working with the dough from start to finish.
As I said, my family devours this bread. There is definitely something about homemade bread that always trumps store-bought.
Printed from: http://www.thenaptimechef.com/2009/09/napping-with-no-knead/