26 July 2009

Easiest Bread

Maybe it's wierd that we post so much about bread. But this new recipe that Gina found is so easy! You cook the bread in a dutch oven.
Almost No-Knead Bread from Cook's Illustrated

3 cups (15 oz) unbleached all-purpose flour

1/4 teaspoon instant yeast

1 1/2 teaspoons table salt

generous 3/4 cup (7 oz) water, room temperature

generous 1/4 cup (3 oz) mild flavored lager *we used Yuengling! or you can use fake beer!

1 tablespoon white vinegar

1. Whisk flour, yeast, and salt together. Add water, beer, and vinegar. Stir with a rubber spatula until a shaggy dough forms. Cover bowl with plastic wrap and let sit at room temperature for 8-18 hours. *or 20... Gina forgot about it while she was out shopping

2. Lay a sheet of parchment paper in a 10 inch skillet and spray the paper with cooking spray. Knead the dough on a lightly floured surface 10-15 times *that's like 30 seconds yall, this is so easy! Shape into a ball and place it on the parchment in the skillet. Cover with plastic wrap and let rise for 2 hours. It will rise into a nice shape because of the shape of the skillet underneath.

3. About 30 minutes before baking move your oven rack to the very bottom, place your cast iron dutch oven pot and lid in there to preheat, and heat the oven to 500. Flour the top of the dough and make one slice in the top.

4. When the oven is ready, pick up the dough using the parchment paper and lower it in to your hot dutch oven. Put the lid on the pot (let excess parchment hang over the pot edge) and lower the oven temperature to 425. Bake for 30 minutes.

5. Remove the lid from the pot and continue baking for 20-30 minutes. Then remove from oven, lifting the bread out by the edges of the parchment paper, and let it cool on a wire rack for 2 hours.

1 comment:

Rudy Family said...

Thanks for the recipe. Will try. Looking forward to seeing you guys soon =)