15 February 2009 | Recipes
No-knead bread: you need this recipe.
The past few weeks have been pretty uneventful- hence my lack of posts. I’ve been enjoying not having to drive to Boulder 3 days a week, and it’s been nice to be able to focus on training. I have also discovered no-knead bread, and I’m jumping on the bandwagon! This bread is SO easy and there are endless variations. So far I’ve made a whole wheat version and a rosemary-rye version. All you need is a little time.
Here’s the recipe for basic no-knead bread
- 3 cups flour
- 1.5 cups water
- 1/4 tsp yeast
- 1.5 tsp salt
- Dissolve yeast in water
- Mix flour and salt, add to wet ingredients and mix until combined
- (Dough will be sticky)
- Cover with plastic wrap and leave on counter for 12-18hrs (dough should be bubbly by then)
- Gently turn out onto well-floured surface
- Fold in sides, top, bottom (like wrapping a present), then cover loosely w/ plastic and let rest 15 mins (you might be able to skip this step, but I haven’t tried yet)
- Place seam-side down in bowl lined w/ parchment, cover and leave for 1 hr
- Pre-heat oven to 475 with a dutch oven or other baking dish (that has a lid) inside during the pre-heat
- Gently pour dough into hot pan, seam-side up and bake, covered for 30 mins (You can sprinkle wheat bran or some extra flour on top before putting it in oven)
- Remove cover and bake 15 more mins
- Remove from oven and cool 1 hr before slicing
It seems like a lot of steps, but really it is so easy, and the bread is delicious- crusty on the outside and soft on the inside. It rivals any bakery bread I’ve ever had. So I’ve been experimenting with different versions and so far haven’t found one I didn’t like. The bread makes fantastic cinnamon toast, french toast, regular toast, pretty much anything…
It even passes the Dusty test.
For the whole wheat version I used 1 cup whole wheat and 2 cups regular flour. For the rosemary-rye version, I used 1 cup dark rye flour, 2 cups regular flour and a few stalks of fresh rosemary.
I also made a delicious coconut-crusted salmon tonight- very easy and TASTY too!
Here’s what I did:
- finely shredded unsweetened coconut
- fine breadcrumbs- good use for old bread
- salt and pepper
- turmeric (optional)
- lime juice
- Pre-heat oven to 375
- Mix equal parts coconut and breadcrumbs. Add a pinch or two of turmeric.
- Rinse and dry salmon fillets, then sprinkle both sides with salt, pepper and coriander.
- Squeeze lime juice over fillets and then dredge in the coconut mixture, coating both sides.
- Heat (on high) some canola oil in an oven-proof skillet.
- Add fish, skin side up, and sear until the flesh side is golden, then flip and place in oven to finish cooking.