The newest bread recipe I’ve tried is the infamous no-knead bread. (Do a quick Google search and read about all the other people who have tried the recipe) This recipe was first showcased in a NYTimes article. I won’t reproduce it here, but if you click here you can go to the site that I used for the recipe. And you can click here to watch a video showing how to make the bread.
Anyway, this is the long way to say that we really enjoy this bread. A lot. It takes about 15 minutes of prep work total. Well, maybe 20. But either way it’s really cheap on active time and ingredients. And the bread comes out super moist and delicious. You can impress your friends with very little effort.
The key is to have a covered dish large enough to hold the loaf while it’s cooking. (like say a Corning Ware dish or large cast iron Dutch oven or even a bean pot, if it can handle the high temps) The lid traps in the moisture to help get a delicious crust on the outside while the high heat and trapped moisture helps it spring and plump up. You get some nice gluten holes in the bread.
The recipe calls for all white flour, but I prefer some whole wheat in my bread. Plus, I want to use this recipe as a chance to ferment some whole wheat flour to go along with the teachings in my Nourishing Traditions cookbook. By adding half whole wheat I’m still able to get some pop out of the bread that is similar to all white flour, but yet get some of the great nutritional benefits of whole grain. By playing with the amount of time I let the bread rise I should be able to get a nice rise even using all whole wheat. I just haven’t tried that yet.
If you like making bread at home you should give this recipe a try. Sorry I don’t have a pic. It disappeared too quickly. Next time I’ll put one up.