Wednesdays Dlish features Rick Ellis, a cook who volunteers his time in classes. He shared his basic and easy bread recipe. He promises it will be the best bread you make. No Knead Bread Dough preparation: In a mixing bowl combine the following ingredients: Flour 3 cups Salt 2-3 Teaspoons per taste Yeast ½ teaspoon Water 1 ¾ cups Stir together until you have a shaggy dough. The dry ingredients should all be combined in the dough. The dough will be slightly different each time you bake, so corrections are likely to be needed. At this time correct for too wet dough by adding a little flour or for too dry dough by adding a little water. When the dough is complete, loosely cover it and set it aside at room temperature for 12-18 hours. This time can be extended by several days if the dough is refrigerated. * Flour variations: the standard flour should be unbleached all-purpose flour. Bread flour is not necessary but will work. To make nine grain, rye, cracked wheat, etc. bread you will want to substitute one cup of special flour for the all-purpose flour. For example, to make cracked wheat bread use 2 cups of all-purpose flour and one cup of cracked wheat flour. Dough shaping: After the 12-18 hour time period, the dough is ready to shape. Sprinkle flour on your workspace and use a spatula to scrape the dough from the bowl onto the floured workspace. Stretch the dough into a rectangle, if the dough seems too sticky and hard to handle sprinkle it with flour. Fold the dough into thirds, turn it, stretch it out a little, and then fold it into thirds again. Shape the dough into a shape that fits your baking pan ( i.e. loaf pan, round, etc.). Lightly spray the baking pan with baking spray and put the dough into it. Cover the dough with plastic wrap that has been lightly sprayed with baking spray and let rise for 1 ½ to 2 ½ hours. Dough should be roughly twice the volume as before rising. Baking: Preheat oven to 425 degrees. Have the oven maintain this heat for 10-15 minutes. Remove plastic wrap from bread and slash the top of the loaf to allow for expansion. Slide the dough into the oven. Bake for 35 minutes then test for doneness with a probe thermometer, internal temperature should be 200-205 degrees. Remove the bread and place on a cooling rack. Cooling, slicing, storage: Bread should be cooled until it is only slightly warm to the touch. Slicing hot bread will interrupt the final stages of baking and cause the bread to have a slightly gummy texture. Enjoy the bread. The bread can be stored fresh for 3-4 days or frozen.
Posted on: Mon, 18 Nov 2013 20:18:36 +0000
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