Page 129 - 2016TOHCookbook
P. 129
No-Knead Crusty Artisan Bread
Hall Family | UPTON, MA
“This is a favorite in our household. We add different herbs to change it, like
rosemary and garlic.” DONNA HALL
INGREDIENTS
Makes 1 loaf bread
3 cups all-purpose flour 1 to 2 teaspoons sea salt 1⁄2 to 1 teaspoon yeast
1 1⁄2 cups lukewarm water
PREPARATION
1. In a large bowl, stir together the flour, salt and yeast. Add the water and using a wooden spoon, stir together until the mixture resembles a shaggy dough.
2. Cover the dough with plastic wrap and let sit at room temperature for 8 to 18 hours. The dough will bubble up and rise.
3. Preheat oven to 450°F.
4. Turn the dough out onto a well-floured surface and with floured hands, form the dough into a ball. Cover with plastic wrap and let the dough rest.
5. While the dough is resting, put a Dutch oven into the preheated oven for 30 minutes.
6. Carefully remove the Dutch oven and with floured hands, place the bread dough into it. (Place a piece of parchment paper underneath the dough if your Dutch oven doesn’t have an enamel coating.)
7. Cover and bake for 30 minutes. Remove the lid and bake for 15 minutes more, uncovered, until golden and crusty.
TASTE OF HOME | PAGE 117
