NO KNEAD BREAD

Ever since the doctor and the chef collaborated on the 1st no knead bread book, one after the other every food writer and blogger came up with their own version of no knead bread. I tried many a recipes, both from the famous and the not so famous, but none can compare to Jenny’s.  Jenny Can Cook truly superseded all other no knead bread recipes. Jenny's recipe is easy and fast and you consistently end up with tasty, hole-riddled artisan bread. While many no knead breads are dense, this one is light and oh so nice to slice. And you don’t even need a Le Creuset. I’ve been using one of those navy blue enameled round roasters with a lid for the past two years. I just checked it, and the Superstore still sells it for $9.99. The most expensive item you will ever need to make this recipe is a really well insulated pair of oven mitts. They are a must to avoid burns, because you handle a very hot pot repeatedly. I cannot stress enough the importance of a reliable pair of oven mitts. Avoid kitchen towels, pot holders and dollar store oven mitts.

NO KNEAD BREAD

3 cups of bread or all purpose flour. [I like it half and half] 

2 tsp or 1 pkg of instant yeast 

1/2 tsp salt [I don’t like my bread salty] 

1 1/2 cups fairly warm water 

 

Combine flour, yeast, and salt in a large bowl.

Stir in water to combine.

Cover with plastic wrap and let stand at room temperature for 1 hour.

After 40 minutes, place an ovenproof round roasting pan or Dutch oven with a lid into the oven.

Turn on the oven to 450F.

After the dough rested for an hour, place it on a well-floured surface and sprinkle flour on top.

With a scraper fold dough over 10-12 times and guide it into a rough ball.

Place in a parchment paper-lined bowl [not wax paper] and cover with a towel.

Let it rest for 15 minutes.

Wearing a sturdy pair of oven mitts, lift the parchment paper with the dough and lower it gently into the VERY hot pot.

Place the lid on top and put the roaster back in the oven.

Bake for 30 minutes.

After 30 minutes, remove the lid and parchment paper.

Return the pot uncovered to oven and bake for 10 to 15 minutes longer.

Remove pot from oven and turn the loaf onto a wire rack.

Let it cool down before slicing.