Recipe after the jump
No Knead Crusty Peasant Bread
What you’ll need:
1 cast-iron pot which has a lid
& can withstand 450 degrees
1 bowl
Parchment paper
3 cups (13.5 ounces) unbleached
bread flour
1 1/4 teaspoons salt
1/2 teaspoon instant yeast (more for
a quicker rise)
1 1/2 cups (12 ounces) tepid water
Whisk flour and salt together in a
mixing bowl. Make a little well in the middle and put your yeast in center of
it. *If you want to add cheese, nuts, dried fruit, etc., now is the time (a
list of yummy options is at the bottom of this recipe)! Pour water directly
over yeast. Stir mixture with a spatula or wooden spoon until a shaggy ball
forms. No need to knead! Cover the bowl with plastic wrap and let rest.
8-24 hours later
Place a sheet of parchment paper
over a mixing bowl that is about the same size as the pot you’ll use to cook
the bread. Spray the center of the parchment paper with a little cooking spray.
Dump dough onto a heavily floured counter top. With floured hands shape the
dough into a ball. It won’t cooperate but that’s ok. Just lift up the blob and transfer it to the
prepared parchment paper. The dough and paper will sink into the bowl. Cover
the bowl with plastic wrap and let rise while a cast iron pot preheats in the
oven, at least 30 minutes but preferably 45 minutes to an hour.
Place a *3-quart enameled cast iron
Dutch oven with a tight fitting lid into the oven and preheat to 450
degrees while the dough rises. Remove the pot from the oven and take of the lid.
It will be crazy hot, so use a hot pad. DO NOT FORGET THAT THE LID IS 450
DEGREES. IF YOU DO YOU WILL BURN YOUR HAND.
BADLY. AND YOU WILL HATE ME FOREVER AND YOU WILL HATE MAKING BREAD.
Using parchment paper as a sling, lift the dough out of the bowl and gently
place into the preheated pot, paper and all. The parchment paper will stick up
all around the sides, but don't worry. Just put the lid on as tightly as
possible and put the pot in the oven. Reduce the oven temperature to 420
degrees and bake for 30 minutes. Remove the lid and continue baking for 15 to
20 minutes or until the loaf is a deep golden brown. Dump the loaf out of the
pan, place onto cooling rack. If you have enough self-control, let the loaf
cool for 30 minutes before cutting. If the bottom of the loaf is too dark for
your taste, reduce the oven temperature by 5 or 10 degrees and/or reduce baking
time next time.
*zest of a lemon, 2 tbs chopped
rosemary, ½ cup cubed cheese (gruyere, jarslberg, white cheddar & asiago work well)
-zest of an orange, ½ cup tart dried
cherries, ½ cup roasted chopped hazelnuts, and ½ cup dark chocolate
-1/2 cup chopped kalamata olives, ½
cup cubed cheese, 2 tbs rosemary
-1/4 cup roasted hazelnuts, ¼ cup
roasted slices almonds, ¼ cup white chocolate, ¼ cup dried cranberries or dates
