Рецепт No-Knead Bread for SRC
Boy has this past month flown by. Actually the past couple of months have flown by, I've not been making a lot of new recipes and posting about them. Luckily for me I have the Secret Recipe Club to remind me to make something new and tell the world about it.
It's REVEAL DAY!!!!
I get excited sometimes, just bear with me.
Secret Recipe Club is a neat group of bloggers. There are four groups and each group is assigned a reveal day and time, which is a Monday. My group gets the second Monday. We make a recipe from our assigned blog, and post about it, all at the same time. I have fun with this, cause not only do I get to explore a new blog, I also get to see the cool recipes other SRC bloggers post about. I've bookmarked, well, gone back and drooled over some of the recipes that were at the bottom of the posts. I cannot believe how many talented people there are out there and the great recipes that can be found. And it's always fun to see which of my recipes gets made, and the twists that a cook can make to a recipe. I've shamelessly copied some of them, the tweaks and twists that is.
With all that hyperbole, not to mention the purple prose, I had fun, again, exploring a new blog. Little Bit of Everything was my assigned blog this month and I started going through it, and then I saw "The Recipe",
No Knead Bread.
I stopped looking at that point cause I had found the recipe I wanted to make, (she has a bunch of other great recipes too though). I love bread and had been meaning to try this kind of bread for a long time. And this was just the excuse I needed to get my Dutch Oven out of storage, re-season it and start using it again. Doesn't hurt that it's getting cool outside either and fresh, hot bread, straight out of the oven, well, all I can say is, bring it on, slathered with some butter and maybe a touch of honey and served with a big mug of hot chocolate.
No Knead Crusty Bread
3 cups unbleached all purpose flour (I used King Arthur Bread Flour)
Whisk together flour, salt and yeast, add to mixing bowl on your KitchenAid Mixer.
Add the water and mix until a
shaggy mixture forms.
Cover bowl with plastic wrap and set aside for 12
- 18 hours, overnight works great for this. I put this in the oven, to keep the temperature even.
Heat oven to 450 degrees. I put my pot in the oven when it started heating, less chance of damaging the cast iron that way. When
the oven has reached 450 degrees place a cast iron pot with a lid in the
oven and heat the pot for 30 minutes.
Meanwhile, pour dough onto a
heavily floured surface and shape into a ball.
Cover with plastic wrap
and let set while the pot is heating.
Remove hot pot from the oven and
drop in the dough.
Cover and return to oven for 30 minutes. After 30
minutes remove the lid and bake an additional 15 minutes. Remove bread
from oven and place on a cooling rack to cool.
I just had to show how pretty this bread looked on the inside. And the taste and crust and crumb, well. let me just say, I'm in trouble now. This bread was so good, I inhaled two pieces right off the bat, and I'd just finished eating bacon and eggs. I didn't eat my second piece of toast though. I just had this bread.
If you don't like crusty bread, don't make this. If you do like a crusty, artisan bread, well, let me just say this, I'm making this again to take with me to Boat Club as a side dish. I just want to share it with the world.
**** UPDATE**** I just wanted to say, I've gone through one 5# bag of flour and am well into my second bag, sigh. I just can't stop making this bread. I've brought it with me to a couple of things, and have had people inhale the bread. I'm making another loaf to bring with me on Sunday to dinner with friends. (He's cooking Duck, one of my faves).
**********Second Update********************
My fellow Secret Recipe Club members also voted it the most popular recipe for that reveal.
**********Third Update*****************
I've lost track of how many loaves of this bread I've made. It's got to be one of the most popular things I make.
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