No Knead Bread

I’ve had a few No Knead Bread recipes pinned to my Pinterest Bread board for at least a year.  I kept saying I wanted to make one, but just never got around to it.

I made and decorated a dozen hard boiled eggs this past weekend.  No, I don’t have any children living at home, however, I do still like to decorate eggs.  So, why not?  This, however, means I have a lot of egg salad to eat.  Hey, it’s a good time to try out one of the No Knead Bread recipes I have.

The one I chose is very simple.  Mix all the ingredients in a big bowl.  Leave the bowl out (do not refrigerate) for 12 to 20 hours.  Form the very loose dough into a bread shape, then bake.

The recipe is adapted from Mom’s Dish:

3 1/4 cups flour
1/4 teaspoon instant yeast (or 1/2 teaspoon active dry yeast)
1 teaspoon sugar
1 teaspoon salt
1 1/2 cups lukewarm water

The night before you plan to bake the bread, combine all the ingredients together in a large bowl by mixing the dry ingredients well first, then adding the water.  The water should be no warmer than 120*F.  This will make a shaggy mess of a batter, but it’s okay.  Cover the bowl with plastic wrap, and then leave it on the counter for at least 12 hours.

After 12 hours, your dough should have raised at to at least double it’s size and look like this:

Nice and bubbly

Nice and bubbly

Line a cookie sheet with parchment paper, and flour the parchment paper.  Flour your hands well, and dump the dough onto the cookie sheet.  I wanted a ciabatta loaf, so I formed the dough into a long, wide loaf.  If you want to make round loaves, divide the dough in half, and form each half into a round (you’ll need two cookies sheets for this).  As you’ll see in the following picture, the dough spreads out to almost the whole length and width of a 15″ by 10″ cookie sheet.

Boil about 2 cups of water, and put into the oven on the bottom rack.  Place the dough on the top rack and let the dough raise until it’s double in size again.  When it is risen, it will be jiggly as you take it out of the oven, but the dough will have a nice skin on it.

It's ready to bake

It’s ready to bake

Take out the warm water from the oven, then preheat the oven to 375*F.  As your oven is heating up, boil the water again.  Once the oven is to temperature, place the water on the bottom rack, and the dough on the top rack.  Bake for 10 minutes, then take the water out of the oven.  Bake for another 20 to 25 minutes, until the bread is golden brown.

Beautiful ciabatta bread

Beautiful ciabatta bread

And finally, I can have a sandwich!

So worth the wait!

So worth the wait!

Next time I make this, I’m going to put it in a 9 inch by 13 inch cake pan.  It’ll make it more uniform and give it a bit more height when it’s in it’s second rise.

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