Monday, January 10, 2011

No KNEAD Artisan Daily Bread

It's true everything you read about this bread, easy, delicious and quit impressive. I have to say you must eat this fresh, it's not the same quality the next day! So whip up a batch, try it out, you won't be dissappointed... bread is my weakness. I  rather eat a whole loaf of piping hot bread over any dessert!

Freshly made everyday, so simple you won't believe it!

Hard crusted delicious bread my biggest weakness. Absolutely love homemade bread..

This is ready to be slit, with a sharp razor blade, with the parchment paper underneath, just slide on a cookie sheet and bake at 430 till crunchy looking and well browned. Don't worry if its flat it will puff up. If you like sesame seeds, this is the time to add them, they will stick very well to this sticky dough.

A one-or two-week supply of dough can be made in advance and stored in the refrigerator. Measuring and mixing the dough takes less than 15 minutes. NO KNEAD!! You can cut a chunk of dough off everyday straight from the fridge, shape, rest on the counter for around 45 minutes and bake it. So convenient you will want to bake a fresh loaf everyday! The wetter the better the dough is, offers less resistance to yeast’s expanding carbon dioxide bubbles.

Anyone can make this bread...I really was amazed how fast and easy it was , and tasted fabulous!

Just a little patience of waiting for the bread to make its magic!

Makes four 1 pound loaves.
3 cups lukewarm water should feel like warm to your wrist, not hot
1 1/2 tablespoons granulated fast acting yeast (2 packets)
1 1/2 tablespoons regular salt,  kosher or seasalt
6 1/2 cups sifted all purpose white flour
Extra flour for your hands while molding the dough
Sesame Seeds toasted optional
You need a bowl to mix in with a cover to store it in as well.
Make sure the water is luke warm to the touch, this is very important to the rising method.
Add yeast and salt to the water in a 5 quart bowl or a plastic container with a lid.

Mix in the flour there is no kneading necessary. I put all ingredients in my KitchenAid mixer, see the dough hook used above,  let it mix it for just about 10 seconds and then put it in the plastic container and covered it. If your doing this by hand, using a large 5 quart bowl and spoon just mix till everything is uniformly combined well. The dough should be wet and loose.
Allow to rise. Cover with a lid (not airtight). I used a cheap dollar store version that just has a loosely fitting cover. Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on top), about two hours. If you choose to rise longer its fine. I refrigerate the dough overnight (or rise at least 3 hours) before trying to shape a loaf. The dough will keep for up to 14 days in the refrigerator, I use it fresh every night. This bread is best eaten the same day, it drys out quickly.

On a floured surface shape your dough the easiest was to shape as shown like an oval. The top of the dough should be smooth.. Place the dough onto a cookie sheet lined with parchment paper, parchment is my best friend in cooking anything, so easy to use and won't stick, it's really a must have with this recipe. Let the loaf rise for about 60 minutes uncovered.  If it doesn't look like it has risen much, don't worry it will rise in the oven. Preheat oven for at least 20 minutes at 450 degrees. You can also cook on a baking stone which will give you a crisper crust. Baking stones can be found online at Amazon or department store. Dust the top of your loaf with a little flour and slash the top with a razor blade. You need a very sharp knife if you don't have a razor blade. Bake adding a cup of water inside your oven in an oven proof pan or glass dish. Slide the bread (including the parchment paper) I sprinkle the whole sheet with the toasted sesame seeds, on your sheet or right onto the hot baking stone. The water creates the necessary steam to make a nice crisp crust on the bread. Bake at 430 F for about 25 - 30 minutes. Cool a few minutes. Slather with butter and enjoy!

If you have extra dough it can be stored up to 14 days in the refrigerator Every day your bread dough will improve in flavor. Here is a page of great basic instructions from Zoe plus she has a fabulous video on how to's. Her recipes are fantastic. 
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