This week I made bread… following this recipe
- 3 cups lukewarm water
- 6 1/2 to 7 1/2 cups King Arthur Unbleached All-Purpose Flour*
- 1 tablespoon salt
- 1 1/2 tablespoons instant yeast
Basically I mixed it all up in my handy bread rising bucket and let it sit in the fridge for at least 2 hours (yes that’s right, no kneading needed). Normally the rules say to leave it sit to rest and rise at room temp for 2 hours, but I was crunched for time so I threw it right in the fridge instead. Basically after it had it’s time in the fridge I ripped a chunk off and let it rest and rise on a parchment paper. Then it was into the oven at 450 for about a half hour. Oh and did I mention I threw some roasted garlic in this one?
It turned out fantastic, despite the gigantic air bubble which made it even more difficult to slice into while still hot from the oven ( a bread rule I can’t seem to not break)… pretty sure I ate this loaf in a day, it was wonderful toasted with cream cheese
Next up was this one with a little vermont cheddar powder sprinkled on the top along with the flour.
I had a little fun with my macro lens showing off this bread. I’m even considering possibly entering one of these shots into the Waterford Fair. Yep it’s that time of year again. Hopefully we can keep the ribbons going like last year with Luna’s shot. First I will have to decide on what images I want to enter this year, anyone have any favorite? All suggestions are up for consideration. Have a great week
Looks so yummy, the photos are fantastic! Love fair time, good luck 🙂
The photos are gorgeous, and so is your description of the bread. One of the best parts about the fall is that I have a renewed desire to bake – if only to help warm up the house. I need to start making bread again! Yum!
This looks absolutely delicious. I was shocked and thrilled to see a yeast bread recipe with no kneading. And then surprised it went in the frig to speed the process; i thought bread needed to rise on a warm (but not hot) surface. How cool (pardon the pun!).
It was! you should try it, you can find the full recipe at http://www.kingarthurflour.com under recipes/bread/no-knead It was the Crusty White Bread recipe. I highly recommend that site for recipes too, I use them all the time. They even have a baking hotline you can call if you have problems. When you get further into artisan type breads you will find that you use the fridge often. It helps develop the flavor. I do the same thing for pizza dough. The longer it sits in the fridge to do a slow rise the better flavor it’s to have. Also allows me to keep the dough going for a week and make bread as I please. Very handy recipe. It called for rising at room temp for 2 hours THEN into the fridge but I did not have time so I skipped that and went right to the good cool rising.
Thanks for additional information — very helpful!
Gorgeous breads. Air bubbles happen, but we don’t have to like them. You achieve a beautiful crust. Must be the artist in you!
I don’t know how I got the crust I did.. well the water/steam in a pan below the bread probably helped. I will be repeating this recipe though, made 3 wonderful loaves.
Wonderful photos of the bread. I love the textures in the photos. 🙂
Looks great Anna!