I've always been a little skeptical about no-knead breads but
when I saw this recipe over on Taste and Tell, I knew I wanted to try it.
I got to say....my mind is made up. Love no-knead breads.
Super easy to throw together and the taste was awesome.
Nice crust on the outside with a soft (but not too soft) middle.
1 tbsp quick rising yeast
4-5 cups all-purpose flour (you may need more or less
1/4 cup butter, melted
Combine the yeast, water and sugar in a large bowl. Allow
the yeast to bloom for a few minutes. Add the flour and salt and stir just
until combined. Do not knead. Cover and let rise until doubled in size, about
Dust a cookie sheet with corn meal. With floured hands, remove dough from the bowl and shape into 2 round or oblong loaves. Place loaves on the prepared cookie
sheet and let rise for an additional hour.
Preheat oven to 425F.
Use half of the melted butter and
brush on top of the loaves. Bake for 10 minutes, then
reduce heat to 375F and cook an additional 15 minutes. Remove from oven and
brush with the remaining butter.
Labels: french bread, no-knead bread, sandwich bread, toast