No Knead Bread

Garrison Keillor once extolled the importance of an unhappy childhood for good humor writing. I wonder, can the same be said for bad cooking? Does a childhood of terrible food prove cathartic for good cooking when one grows up? This theory seems to ring true, at least in my case. Also in the case of Ruth Reichl, who wrote about her mother's bad cooking and quirky grocery shopping habits in her book "Tender at the Bone". I love that book and highly recommend it.

I am sorry to say that I can recall many bad foods as a kid growing up. But topping the list had to be, soft, doughy, white bread. I must have been the strangest kid in the entire world, as I ate the crust and left the inner white part on the plate. To this day, the best use I have found for that stuff is to roll it up into a dough ball and use it for catfish bait.





Now I am sure everyone would agree with me when I say homemade bread is far superior to that insipid store bought stuff, not to mention healthier and no preservatives. Also, it goes great with soup. Problem is, it does take time. I have found a way to overcome this, however, with No Knead Bread. I stumbled across this recipe some time ago, but for some reason, am just now jumping on the No Knead bandwagon. I thought it would be difficult. This recipe is so easy.

First of all, it is unique, at least compared to store bought breads, in that it only requires four ingredients: flour, water, salt and yeast. Which is much more affordable than store bought stuff. Also, it is baked in a 5 1/2 quart Le Crueset Dutch Oven. And remember, it is normal for this bread to be a bit misshapen (mine looked like an asteroid.) Lastly, there is no kneading. Just be sure and allow plenty of time for it to rise and do it's thing.



This is the recipe that originally appeared in the NY Times. It makes great grilled cheese and panini. I do hope you try it. Mr. Keillor is a smart man, I'm thinking of calling this my Prairie Home Bread from now on.

No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons 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 1½-pound loaf.