On a cold winter's day, comfort food makes me happy. Well, it makes my tummy happy. Very happy! Sometimes it's a hot bowl of soup, or a pot of spicy chilli or even just warm bread and butter. Ahhhh, sweet butter melting and nestling into the nooks and crannies of freshly baked bread, straight from the oven.
I was always afraid of making bread. Not sure why, but baking cakes and cookies seemed comparatively easy, but bread? I think it was the kneading part. How long to knead? Have I used too much flour? Am I doing this right? It was always just easier to pick up some bread at our local bakery or one of my favourites, an Ace Bakery baguette.
Then I discovered no-knead bread! Yes, it's true, you can make delicious bread yourself. No bread maker, no kneading, and super easy. All you need are a few standard ingredients and patience. We all need to practice patience every now and again, don't we? Seems rather fitting to practice patience during this Lenten season.
And your reward? Bread that you made yourself, warm and ready for a costing of butter, jam or whatever else your tastebuds desire.
INGREDIENTS
3 cups all-purpose flour plus extra as needed
1/4 teaspoon instant yeast
1 1/4 teaspoon salt
1 1/2 cups water
METHOD
In a large bowl, whisk together flour, salt and yeast. Stir in the water.
What your are looking for is a wet, sticky and raggedy dough.
Cover the bowl with loose fitting plastic wrap or a clean tea towel and set aside.
Now comes the patience part. Wait 12 - 24 hours.
I know, I know, but trust me it's worth the wait!
When the dough has doubled in size and the surface is all bubbly,
you're ready for the next step.
Turn the dough onto a floured work surface.
Sprinkle a little bit of flour over the dough.
Fold the dough onto itself a couple of times.
Cover with tea towel and let rest for 15 minutes.
Shape the dough into a ball and place it on a well-floured tea towel.
Lightly sprinkle some flour onto your dough.
Loosely fold up the edges of the tea towel to cover the dough.
More patience required... Let the dough nap for 2 hours.
At the 1 1/2 hour mark, pre-heat the oven to 450 F degrees.
Place a large cast-iron pot (dutch oven) inside to heat.
At the 2 hour mark, the dough should have doubled in size and is ready to bake.
Turn dough into the pot, seam side up.
Settle the dough by shaking the pot.
Cover with lid and bake for 30 minutes.
Remove the lid and make for another 15-30 minutes.
Cool on rack. Voila!
Happy Eating,
Rosie
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