href="http://www.instructables.com/id/4-Hour-No-Knead-bread/" target=_blank>4-Hour No-Knead Bread
There’s nothing like fresh-made bread, right out of the oven. It’s even better when you’ve made it yourself. Still, when someone sent me this Instructable for “
The Instructables recipe is a bit vague on quantity, but after some experimentation, here are the quantities that work for me (those at lower altitudes may wish to increase their yeast and decrease their salt slightly):
3 cups unbleached flour
2 tsp salt (at lower altitudes, 1-1/2 tsp should be sufficient)
1-1/2 tsp yeast (I used Fleischman’s in a jar)
2 Tbs olive oil
Mix the dough ingredients in a pyrex baking dish. (Choose one with a lid so you can use the same dish for baking.) Let the dough rise for 4 hours.
Remove the dough to a clean, flat surface and press it to about an inch thick. Roll the dough into a log. Wash and dry the baking dish.
Put the oil in the baking dish, coat the inside of the dish, and roll the dough around in the oil to coat all surfaces. Dust the top with paprika and salt if desired.
Let the dough rest for 30 minutes.
Bake covered at 450 for 30 minutes. Remove the lid and bake five minutes more. Cool slightly before serving.
The result: a very tasty bread that really is as easy as they claim.
The possible variations are myriad: while the dough is rolled out, sprinkle it with cinnamon and raisins. Or garlic and parmesan cheese. Or jalapeno jelly. Or salt and hot pepper flakes. You get the idea…
I love recipe variations, and will be interested to hear what creative innovations you come up with!
