If you happen to be in Midland on Saturday, October 4th between 11am and 1pm, make sure you stop in at Peel 'N Pare, Main Street. I'll be demonstrating how easy No Knead Bread is to bake. Free samples and variations on a fantastically easy recipe. You'll be baking this bread all winter!
UPDATE- if you missed the demo today here's the recipe...
No-Knead Bread
3 cups all purpose flour
2 1/2 teaspoons salt
1/4 teaspoon instant/quick yeast
Mix well to combine dry ingredients
Add:
1 1/2 cups water
With a spoon, stir together ingredients till just combined and sort of shaggy. Cover with plastic wrap and leave out in bowl on counter at room temperature for 12-18 hours.
Next day, place some parchment paper (a long piece of it) onto the counter, sprinkle liberally with flour.
Scoop
all the dough out of the bowl and place it on the parchment. Fold the
dough over itself twice and shape into a ball (does not have to be
perfect). You should now have a ball of dough set to rise on the
parchment paper.
You could lift the parchment paper and ball and place both
parchment and dough inside a lightly greased bowl to rise (so the dough
keeps it's rounded shape) or leave it as is on the counter and
parchment. Let it rise for 2 hours.
After the dough has been rising for almost 2 hours, turn on the oven and preheat it to 500*F. Place the baking vessel of choice including it's lid inside the oven. After 30 minutes of preheating, you are ready to place the dough into the oven.
Being very careful with the hot pan, lift the pan out of the oven and onto the stovetop. Lift the lid and gently lift the ends of the parchment paper and carry the dough to the container and set it inside (parchment sling and all). Set the lid back on top and place into the oven. Turn the heat down to 450*F and bake, covered for 20 minutes.
Then, lift the lid off and bake for 20 minutes more. Test the bread for doneness by using a thermometer, the temperature in the middle should be between 205*F and 210*F to be baked through. Or, if it looks pretty dark, you can just tap the bottom of the loaves; a hollow sound means they're done.
