by No-Knead Crusty French Bread
1 pkg active dry yeast; 1.5 cups warm water, divided; 1TB sugar (can subst. honey); 2 tsp salt; 1 TB olive oil or melted shortening; 4 cups all-purpose flour, could use half whole wheat; cornmeal
In a mixing bowl, dissolve yeast in 1/2 cup water. Add sugar, salt, olive oil and remaining warm water; mix till dissolved. Add flour and mix till smooth (do not knead). I use my Kitchen Aide mixer, but this can be done by hand…it’s just harder! Cover with a kitchen towel and let rise in a warm place for 1 hour or until doubled. Turn onto a floured surface. Divide in half; let rest for 10 minutes. Roll each half into a 8″x10″ rectangle. Roll up from a long side; pinch edge to seal. Place seam side down on a greased baking sheet sprinkled with cornmeal. Sprinkle tips with cornmeal. With a very sharp knife, make 5 diagonal cuts across the top only of each loaf, about 1/4″ deep. Cover and let rise until doubled, about 45 minutes. Bake at 400 degrees for 20-30 minutes, or till lightly browned. *If desired, these can be made into breadsticks after first rising, just rollin a rectangle, brush with olive oil, sprinkle with italian seasonings and parmesan. Cut into sticks. Put in a cold oven, turn oven to 400 and bake for about 25 minutes.
This is a tried and true and oft requested recipe at our house! I love quick and easy breads! We’re having this tonight for French Dip sandwiches…yum! Perfect for this rainy day of rosy wind-bitten cheeks!
Sold another border collie pup today! Two left out of six which is pretty wonderful! A litter of six pups can soon eat more of my budget than my human family of 5!
Still typing away, but focusing on arranging the various scenes/plots in my novel to the best advantage. I’ve had some cool ideas for advancing certain themes in my plot faster and with more conflict…and am adding to both hero/heroine’s bios! All good!
Getting off here,
Mary
Thanks for your great post i am doing a study on this and you really helped me out here
Thanks
Jackie
Caroljansen@mees.com
Mary, when you make this bread with your kitchen-aid, do you use the dough hook or the flat cookie mixer thing…?
Cena, my mind is drawing a blank, I think I only use the flat beater…since it says not to knead. The flat beater mixes it all together well, and then I need it a bit on the counter, two or three turns just so it’s a nice ball.
HTHs!