The New York Times is well known for for their coverage of national and world events - however it is their no knead bread recipe that has garnered lots of attention over the years.
This is the easiest, best, quickest, most flavorful, amazing and every other positive adjective you can think of bread recipe I have found. This recipe worked great when all I had was a sheet pan - but with the Le Creuset Dutch Oven it takes it to a whole new level.
The oval loaf comes out crusty on the outside, soft, fluffy and amazing on the inside.
The ingredients for the basic bread cannot get any simpler; flour, yeast, salt and water. Feel free to add anything else in, I like fresh rosemary from the herb garden (currently under a foot of snow), roasted garlic, Asiago cheese, olives, fruit, nuts, diced ham, jalapenos, caramelized onions, mushrooms, mar....you get the point.
It doesn't take much of anythign to get this started:
- 3 cups flour
- 1/4 ounce or one packet of instant yeast
- 1 1/2 teaspoon salt
- 1 1/2 cups warm water
Whisk the flour, yeast and salt together - add in the water and stir with a wooden spoon. Stir together for 7 minutes or so, cover tightly with saran wrap - then let it sit for anywhere from 4 - 18 hours. Most important thing here is to see it rise a bit, flatten out and see bubbles on top.
When you are ready to go - crank the oven to 425F and toss in that dutch oven. Liberally flour up your countertop or board and take the dough out and ball it up creating a seam on the bottom. Once the oven has warmed up, take the dutch oven out, toss some cornmeal on the bottom of the dutch oven, move the dough ball seam side up in to the dutch, put the top on and toss back in the oven.
Let this bake for 40 - 45 minute, take the lid off and let it go for another 5 minutes.
Pop it out, slide it out of the dutch and if you have any self control let it chill for a few minutes. then get ready to cut it up and be amazed at how damn good the bread you just made is.
Is 100% amazing with a fresh batch of crock pot beef stew, any type of charcuterie and works well within a charcuterie board you have put together, make a sandwich out of it, dip it in your pasta sauce - whatever. Just enjoy and share it.