Almost No Knead Bread
Crusty Bread.... I love crusty bread! And to be able to make it at home...who would have thought!
I was introduced originally to the NY Times "No Knead Bread" by my sister. She had tried it at home and had awesome results and was thrilled to share it with me. Well, Cooks Illustrated came up with their own "Almost No Knead Bread Recipe" that I had to try! It is a bit more easier than the New York Times and yet different...The crust still has a nice crunch, it is easier to chew,has a softer and finer crumb texture which I like.
Yield: 8 Ready in 11 hours, 40 minutes
favorite of 176 people 84 people want to try
Almost No Knead Bread Preparation
In a large bowl add flour , yeast, and salt. Mix well.
Add water: and then add the beer and vinegar.
Mix well to incorporate all the dry ingredients with the wet.
Form into a ball and cover with a plastic wrap.
Let rise for 8-18 hrs in a 70 deg warm place. (I placed mine in the oven).
Flour your working place(countertop) and place the risen dough bread onto it. It is at this point you may want to add seeds, cheese etc. as you knead the dough 10-15 times being careful not to deflate all the bubbles in the dough.
It is a soft dough...don't put all your strength into it.
Form into a ball and place on a lightly greased parchment paper lightly grease the top. Add any toppings (or omit if doing plain) and cover with plastic. Let rise for 2 hours. Score with a sharp blade 1/2 inch deep and sprinkle with some flour.
After 1 hour and a half hour has passed preheat the oven to 500 for 35 minutes with the Corning Ware in it. Lower heat to 425 deg F
Place bread with parchment in hot Corning Ware. Cover and bake for 30 minutes. Uncover and bake an additional 10-15 minutes. Cool and Enjoy a slice or two
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