Monday, August 8, 2011

No-Knead Bread

Whipped up (no, really!) a batch of bread from this book: genius!  It took less than 5 minutes to stir together a wet dough of water, yeast, salt, and flour. I swapped out half the flour for whole wheat and added a cup of grains and some chopped thyme. Let it sit at room temp for anywhere from 2-5 hours (it really doesn't matter!) while it gets ginormous:

Then pull off a couple of balls, make loaves, let those rise for 40 minutes, and bake. Throw the rest, still in the container you mixed it in, into the fridge to pull more loaves off of throughout the week. Done and delicious. Highly recommend.

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