This is a recipe frrom Jim Lahey's Sullivan Street Bakery in NYC
It is THE best bread recipe I have used in a very long time. I make it
all the time and people rave over the results.
No Knead Bread
Ingredients:
3 cups all purpose flour and more for dusting.
1/4 teaspoon instant yeast
1 1/4 teaspoon salt
cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups 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 temperature, about 70 degrees.
2. 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 about 15 minutes.
3. 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, wheat bran or cornmeal;
put dough seam side down on towel and dust with more flour, bran or
cornmeal. 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.
4. At least a half-hour before dough is ready, heat oven to 450 degrees.
Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or
ceramic) in oven as it heats. When dough is ready, carefully remove pot
from oven. Slide your hand under towel and turn dough over into pot, seam
side up; it may look like a mess, but that is O.K. 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.
Yield: One 1-pound loaf.
Mary Jane Waite
Writing, Research, and Media Literacy Instructor
Franklin High School
218 Oak Street
Franklin, MA
waitem@franklin.k12.ma.us
508-528-5600 x 3097
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