Bread

We don’t eat a whole lot of bread around here, but when we do, we want it to taste good and be free from unnecessary and unhealthy ingredients. We do have a very good bakery quite near by, which we tend to rely on lately. However, when I do make bread, this method is quite easy and generally achieves good results.

No Knead Bread

6 1/2 C flour
3 C filtered water
1 T yeast
1 T sea salt

Mix ingredients in a large lidded container. Mix well so that all the flour is incorporated, but there is no need to knead. It is normal for the dough to appear fairly wet.

Leave to rise loosely covered at room temperature for 2 hours. At the end of that time, the dough can be moved to the refrigerator to use when needed, and kept for about two weeks. Leave the lid a bit loose during the first 48 hours to allow for gasses to escape.

Otherwise, scoop out roughly a pound of dough and shape into a round loaf on parchment paper, or in the casserole dish, if that is what you are using. If you don’t use parchment paper, you can sprinkle the dish generously with flour or corn meal to prevent sticking. Leave to rise at room temperature for about an hour, or place in the refrigerator to rise overnight and bake in the morning.

Sprinkle the surface of the loaf with a bit of flour and cut slashes 1/4 inch deep in the top with a serrated knife or bread lame before baking.

Bake in a 450 degree oven for 30-35 minutes on a baking stone, cast iron pan or casserole dish. I bake mine in a covered casserole with the lid on for the first half, then remove the lid for the remainder of the time. If baking on a baking stone or cast iron, you may wish to remove the parchment paper as well to ensure the bottom properly browns.