I'm going to try this!

[kyosa]

For quite a while now I've wanted to be able to make a good what I'd call 'peasant' bread. A round loaf, not the usual bread-pan shaped kind. This recipe has been around on the net for a while, so many of you may have already seen it. In this video it looks VERY easy and the results are what I've been looking for. Just under the video is a link for the recipe and instructions.

www.motherearthnews.com/Easy-No-Knead-Bread-Video.aspx

[momo]

I'm on dial up so I'll have to take your word on this one!

[Kathy]

Momo, Here's the recipe and instructions. It appears this will make a crusty, artisan type bread-yummy on a cold drizzly day.

No Knead, Dutch Oven Bread
1/4 tsp active dry yeast
1 1/2 cups warm water
3 cups all-purpose flour, plus more for dusting. You may use white, whole wheat or a combination of the two.
1 1/2 tsp salt
Cornmeal or wheat bran for dusting

1. In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.

2. The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.

3. Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.

4. At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.

5.Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.

Yields One 1 1/2-pound loaf.

[momo]

Ooooh this looks yummy Kathy and Kyosa!

[kyosa]

momo said:

Ooooh this looks yummy Kathy and Kyosa!

You really should see the video in order to see how ridiculously simple and easy it is. Maybe you could click the link and go do something else while it loads? I have DSL but I usually let things load completely before watching/playing in order to make sure it runs smoothly without pauses while the download catches up. Or perhaps a library computer? It's a good video and will inspire you to try the bread.

[nan]

THanks! It looks very simple and very yummy! With the long rise time it is similar to a sour dough bread...wonder if you could put a sour dough bread enhancer in it and give it a little sourdough bite to it! This looks like a great bread to experiment with! I'm tickled with the way it looks! A very rustic, pretty loaf to have with chowders and stews! GREAT! Will let you know when I try it! It definitely takes some planning before hand! It also saves on the price of yeast with only using 1/4 tsp!