* Exported from MasterCook *
Bread, No-Knead Peasant
Recipe By :Recipe courtesy of Food Network Kitchen
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Grains Low Fat
Posted Side Dish
Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups unbleached bread flour
1/2 cup whole-wheat flour
1/2 teaspoon active dry yeast
1 1/2 teaspoons salt
1 1/2 cups water -- lukewarm, 100F
All-purpose flour -- for dusting
Combine the bread flour, whole-wheat flour, yeast and salt in a large
bowl. Add 1 1/2 cups lukewarm water (about 100F) and mix with your
hands or a spoon until the dough comes together (it will be wet and
sticky). Cover the dough tightly with plastic wrap. If you have extra
time, refrigerate 12 to 24 hours; this is not necessary but will
improve the flavor of the bread.
Let the dough rise, covered, at room temperature for about 18 hours;
this rise is necessary whether you refrigerate the dough first or
not. The surface will be bubbly after rising.
Generously dust a work surface with all-purpose flour. Turn the dough
out onto the flour, then sprinkle flour on top. Fold the top and
bottom of the dough into the center, then fold in the sides to make a
free-form square. Use a dough scraper or a spatula to turn the dough
over, then tuck the corners under to form a ball.
Line a baking sheet with parchment paper and generously dust with
flour. Transfer the dough to the baking sheet, seam-side down, and
sprinkle with more flour. Cover with a cotton kitchen towel (do not
use terry cloth) and let rise at room temperature until doubled in
size, 2 to 3 hours.
Position a rack in the bottom of the oven and place a 2- or 4-quart
cast-iron or enameled Dutch oven (without the lid) on the rack.
Preheat the oven to 450F for at least 30 minutes. When the dough has
doubled, carefully transfer the hot pot to a heatproof surface.
Uncover the dough, lift up the parchment and quickly invert the dough
into the pot (shake the pot to center the dough, if necessary). Cover
with the lid and bake 30 minutes, then uncover and bake until brown
and crusty, 15 to 30 more minutes. Turn out onto a rack to cool.
Total Time: 3 hr 15 min
Prep: 2 hr 15 min
Cook: 1 hr
Source:
"foodnetwork.com"
S(Internet Address):
"http://www.foodnetwork.com/recipes/food-network-kitchens/no-knead-peasant-bread-recipe.html";
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 181 Calories; 1g Fat (4.3%
calories from fat); 6g Protein; 37g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 401mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 0 Fat.