Recipe: No-Time Bread
No-Time Bread
1 loaf
4 1/2 teaspoons active dry yeast (two packets)
1 tablespoon sugar
1 1/2 cups water
3 1/2 cups bread flour
1 1/4 teaspoon salt
3/4 teaspoon balsamic vinegar
In the bowl of a heavy-duty stand mixer put the yeast, sugar, and water and let it sit.
Heat the oven to 450°F. Put a Dutch oven (or one of these alternatives) in to warm as the oven heats. Get out your flour, salt, vinegar, spray oil, and anything else you need.
Now that the yeast has had a few minutes to bubble up, add 3 cups of the flour as well as the salt and vinegar and beat for several minutes with the paddle. Add the last 1/2 cup of flour and switch to the dough hook and beat for seven minutes. Alternately, knead vigorously for five minutes, or until the dough becomes extremely elastic. This will still be a wet dough, but not goopy. The dough will clear the sides of the bowl but still stick to the bottom
Oil a microwave-safe bowl and transfer the bread dough to it, rolling it in the oil. Cover the bowl with a very wet towel. Cover the whole thing with a dry towel and put in the microwave for 25 seconds.
Let rest in the microwave for about five minutes.
Microwave for another 25 seconds, then remove.
Let rest and rise for another 15 minutes.
Shape into a ball and plop into the preheated pan. Quickly slash the top with a knife. Cover and bake for about 30 minutes, then remove the cover and bake for another 10 minutes, or until the crust is golden brown and the internal temperature hits 210.
See also:
• No-Knead Bread
• No-Knead Bread in a Hurry
Tags
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Comments (6)
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What size Dutch oven are you using? I have a number of Le Cruset pots, and I'm wondering (before I go digging through the bowels of my kitchen) which size you recommend.
view royanne's profile
Would this work if you had a hand mixer?
view Khakigrl's profile
I just used this recipe for the first time and I have to say, this is the easiest, best-tasting (and prettiest) loaf of bread I've made in some time! Regarding the comment about whether this would work with a hand mixer, I wouldn't recommend it based on my experience. The paddle and dough hook attachments with my upright mixer seem to be the only thing sturdy enough to use for mixing (apart from kneading by hand). Also, in lieu of a dutch oven, I used a Corningwear 2.5 L round casserole dish with a glass lid and it worked just fine. Thanks for the great recipe!
view LRayWag's profile
Wow. I am definitely going to be trying this. Just made (and ate way too much of) a rosemary peasant loaf that I'll be writing about tomorrow...something to think about with this method as well (add ins).
view mstinagray's profile
Is microwaving necessary or can I just heat it up in the oven, or some other alternative? I don't have a microwave.
view Damfino's profile
I came across this recipe today when I was looking craving fresh bread and looking for an excuse to not do laundry and clean my house. I followed the recipe exactly except that I omitted the vinegar since I didn't have any. YUM! It came out great - nice and crusty! I don't have a mixer, so I kneaded it with no problems. The microwaving sounded weird, but it worked. Just be careful when placing the dough into the dutch oven. I plopped with a lot of vigor and it fell a little bit. The baking time was a bit too long, though, and even though I didn't leave it in for the last 10 minutes, the bottom is a bit burnt. I am now eating a very tasty sandwich!
view jenster's profile