no knead no fail no fear bread

December 15, 2017

In The Winter Lodge, Jenny Majesky runs the town bakery, recreating her Polish grandma’s best recipes. When this book was first published, I learned that lots of people are intimidated by yeast. This recipe will boost your confidence. If you follow the directions and use the right pan, it won’t let you down.

no fail no fear no knead

 

Really the only thing you need is a heavy gauge 3 qt pan with a lid. Mine is a Staub. [Dear Santa….]
No-Knead Bread [aka No Knead No Fail No Fear Bread]
        3 cups flour
2 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups warm water
In a large bowl, whisk together flour, salt and yeast.  Add water and mix until a shaggy dough forms.  Cover bowl with plastic wrap and set aside for 10 – 18 hours.  Overnight works great.
Place the pot in the oven and heat oven to 450 degrees and let it heat for 30 minutes. Meanwhile, pour dough onto a floured surface and shape into a ball.  (At this point, you can add things, like grated cheese, rosemary, chopped olives, or sweet things like a paste made of cinnamon, sugar, butter, raisins, and nuts. Cover with plastic wrap and let set while the pot is heating.  Remove hot pot from the oven and drop in the dough–no need to make it pretty.  Cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 10 minutes.  Remove bread from oven, carefully tip out of the pot onto a tea towel and place on a cooling rack to cool.
Note: You’re not likely to have leftovers, but if you do, store it in a loose paper sack or wrapped in a tea towel. If you put it in plastic, it’ll get soggy. Makes wonderful toast. 
In the summer, serve it with your homegrown tomatoes and butter.

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