Tuesday, August 31, 2010

No Knead Bread

Today I finished law school! I'm on my way to hand in my last paper of my degree. Tomorrow I start work as a legal intern in one of the many law firms in Tel Aviv. So why am I spending my last day of freedom in the kitchen? Because of a certain dark secret that I have: I'm terrified of going hungry at work. I can't explain it, but when tomorrow comes around I'll practically bring a whole cupboard full of food with me. 

So what's my sandwich bread of choice for tomorrow? The KAF No Knead Bread. This has got to be the easiest thing I've ever made. I love baking bread, and I love kneading dough- but really, what beats a gorgeous loaf served up after only ten minutes of hands on time? And EASY hands on time- like mixing, and putting in the oven. 

  • So heres the recipe- but check it out on the KAF blog too for step by step pics and instructions: 

  • 3 cups lukewarm water
  • 6 1/2 to 7 1/2 cups Unbleached All-Purpose Flour
  • 1 tablespoon salt
  • 1 1/2 tablespoons instant yeast
Mix everything together. Leave the dough out for two hours, then cover and put in the fridge for two hours or up to seven days. When ready to bake, preheat oven to 450, and place a pan underneath your baking rack. Sprinkle the  top of the dough with flour and grab a hunk of it. Place on a floured surface and shape into a round (see pic above), or a loaf, or a baguette. Sprinkle with flour, place on a parchment lined baking sheet and let rest for 45 minutes. When ready to bake, slash the top of the loaf. Place in oven, and carefully pour one cup of warm water into the pan below your baking sheet. (I like to mist the loaf too). Bake for 25-35 minutes until golden.

I'm submitting this loaf to yeastspotting

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