This no-knead bread is so simple. It takes quite a while to make (up to 24 hours), but you set it and forget it. You can find the recipe here.
|My first loaf, done in the dutch oven.|
When I work with a new recipe, I like to follow the directions (as mentioned in previous posts), this recipe was no different. I did my first loaf in a cast-iron dutch oven just like the recipe suggests. It produced a round loaf (obviously)--and truthfully was a little nerve wracking, just because of the extreme heat the cast-iron maintains. But, the result was amazing. The bread was extremely light.
Last night, in the small hours of the night, I made two more loaves, with some changes. First, I added a cup of rye flour in substitution for a cup of flour (as suggested by Josh's mom). In the second loaf, I added some caraway seeds, and other spices.
|Caraway and various spices (left) and Rye Bread on right.|
This bread has unlimited possibilities, and is so inexpensive to make (after the initial purchase of various items. I purchased Wheat Germ, Rye Flour, Wheat Bran and so forth as additives to the original recipe). But when you consider the original ingredients: 3 cups flour, a little salt, 1/4 tsp yeast, and water--you can't go wrong. Plus--bread freezes and defrosts really, really well. So, you can spend a little time mixing, go to bed, wake up and finish it off after work the next day.
However, this is not a quick dinner fix. As mentioned, your bread will need at minimum 12 hours for the initial rising, plus an additional 2 hours and fifteen minutes for a second rising. The baking time will very. Upon suggestion from Josh's mom, I baked my loaves at 450 degrees for the first 30 minuts (with the lid, or foil covering it) and then turned it down to 425 degrees for the remaining time.