Recipe by Bonnie G #2
I've been wanting to try a "No-Knead Bread" for some time and this recipe showed up in my new William Sonama Magazine. Have to go out and buy a Dutch Oven, and will give this a try. Sounds fairly simple, with a long, slow rise time. It reports and end product of "a rustic bakery-quality bread with a crusty exterior and soft, springy interior" sounds great doesn't it. Can't wait to try it out. I had to put an amount for the cornmeal, but it's actually "as needed" Preparation time does not including rising time. Edited to add: I finally was able to make this, I had trouble with the rising but think my house was to cold. The blend of flavors was a nice change from plain bread and it did have that nice rustic look with a crusty outside.
- 3 cups flour, all purpose
- 1⁄4 teaspoon active dry yeast
- 1 3⁄4 teaspoons salt
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons lemon zest, chopped
- 1 5⁄8 cups water
- 1⁄2 cup cornmeal, as needed
Directions See How It's Made
- In large bowl, combine flour, yeast, salt, rosemary and zest.
- Add 1 5/8 cups water, stir until blended (dough will be shaggy and sticky)
- Cover with plastic wrap.
- Let dough rest at warm room temperature (70F) until surface is dotted with bubbles (12-18 hours) Pleace dough on lightly floured surface.
- Sprinkle dough with flour, fold dough over onto itself once or twice.
- Cover loosely with plastic wrap and let rest 15 minutes.
- Using very little flour, gently and quickly shape dough into a ball. Generously coat smoot cotton towel with cornmeal.
- Put dough, seam side down, on towel. dust with more flour or cornmeal. Cover with another towel; let rise until dough is more than double in size and does not readily spring back when pokked with a finger, about 2 hours.
- t least 30 minutes before dough is ready, put 2 3/4 quart cast-iron pot in oven; preheat oven to 450°F.
- Remove pot from oven.
- Slide hand under towel; turn dough over, seam side up, into pot; it's OK if it looks messy.
- Cover with lid; bake 30 minutes.
- Uncover, bake until loaf is browned, 15-30 minutes more.
- Set pot on wire rack; cool 10 minutes.
- Using oven mitts, turn pot on side; gently turn bread, it will release easily.