Remove the lid and continue baking until bread is a deep chestnut color but not burnt, 15 to 30 minutes more (It took me about 15). Unfold the tea towel and quickly but gently invert the dough into the pot, seam side up. Using pot holders, carefully remove the preheated pot from the oven and uncover it. Half an hour before the end of the second rise, preheat the oven to 475 degrees F, with a rack in the lower third, and place the covered 4 1/2 – to 5 1/2 -quart heavy pot in the center of the rack.ĥ. If it springs back, let it rise for another 15 minutes.Ĥ. If you gently poke it with your finger, it should hold the impression. The dough is ready when it is almost doubled. Fold the ends of the tea towel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours. If the dough is tacky, dust the top lightly with wheat bran, cornmeal, or flour. Gently place the dough on the towel, seam side down. Place a tea towel on your work surface and generously dust it with wheat bran, cornmeal, or flour. Nudge and tuck in the edges of the dough to make it round.ģ. Using lightly floured hands or a bowl scraper or spatula, lift the edges of the dough in toward the center. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. When the first rise is complete, generously dust a work surface with flour. Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size, 12 to 18 hours.Ģ. If it’s not really sticky to the touch, mix in another tablespoon or two of water. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. In a medium bowl, stir together the flour, raisins, walnuts, salt, cinnamon, yeast, and pepper, mixing thoroughly. wheat bran, cornmeal or additional flour for dusting (I used wheat bran)ġ.1/2 teaspoon instant or active dry yeast.Yield: One 10-inch round loaf 1 1/2 poundsĮquipment: A 4 1/2- to 5 1/2-quart heavy pot Recipe- The Revolutionary No-Work, No-Knead Method by Jim Lahey YUM! It’s killer toasted with butter for breakfast too! I topped my first piece with crumbled chevre & honey. Now it’s ready to go into the dutch oven that’s been heating up.īake for 30 minutes with the cover on. Place it on a kitchen towel covered in wheat bran for the second rise.Īfter about 2 hours it looks like this. If it’s too dry, add like 2 tablespoons more water.įorm dough into a ball. You will need walnuts, raisins, cinnamon, bread flour, yeast, salt & pepper. 11:30am heat the oven with the dutch oven inside 10am next day first rise is done, start second rise Here’s the no knead bread time line that works best for me: Dangerous! Anyone have a good elastic pant source you wanna share? I even have timers set on my cellphone for the rises. I might be making this on a weekly basis. It’s so easy and that’s where my fear comes in. We crushed that bread and left a trail of crumbs on the cutting board. I was proud to present this loaf to my family who are serious carbophiles. The dough on the inside is soft and moist a perfect contrast with all the crunchies. The crust is glorious something you’d get from a bakery and the crunch is insane. Good idea, huh? The raisins get super plump and you can taste a subtle hint of cinnamon with each bite. I started with one of my most favorite kind of bread-Walnut Raisin. So when my brother bought me his new book, I was stoked to see a bunch of recipes that helped boost the flavor of the bread. I loved topping the bread with salted butter & jam or using it for sandwiches, but I was never satisfied with eating it on its own. The plain loaf is great but it always seemed like it needed something. Ridiculous! Recently I saw Jim Lahey (the master behind the No-Knead method) on the Martha Stewart Show demonstrating a carrot walnut loaf from his new cookbook and my love for no knead bread was rekindled. I think it might have been that low-carb diet I was on. But then out of nowhere my fixation fizzled and I didn’t make a loaf for two years. I made my first no-knead loaf before I started blogging and was kind of obsessed. Shut up!Įver heard of no knead bread? I am pretty sure you have! It’s been a sensation for the past few years on the internet and all across the country. It also makes me want to continue eating it and I might have to unbutton my jeans while I type this. It’s so good that it makes me want to cry. I did it! I made another angelic loaf with a crispy crunchy crust jeweled with oooey gooey raisins and toasty chunks of walnuts to boot. I thought my first attempt was a fluke because there is no way could I have made bread this good. I made this recipe twice before I decided to share it with you.
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