It’s a good thing I’m training for a half-marathon (DC Half, April 27th) because I’ve just discovered no-knead bread. I know I’m a little late to the party, the New York Times published a recipe in 2006 and it seemed like every blogger/baker was making and raving about it. Because I was bread-baking shy from a disastrous experience that resulted in a very large floury hockey puck, I ignored the uproar. But recently, a friend mentioned that she had made the bread using The Baker Chick’s recipe and that it was fabulous. I guess enough time has passed from my bread debacle, that I was inspired. On Friday night, when we arrived at the cottage at 10:30, I stirred up the flour, water, salt and yeast, covered it with plastic wrap and went to bed.
About 2 hours after I woke up the next morning I had a beautiful loaf of very tasty crusty bread. Ridiculously easy. Ridiculous. I almost felt like I was cheating somehow.
It took me five, maybe ten minutes to mix the dough in the evening – you don’t even need bread flour, just plain old all-purpose. The yeast did its magic overnight, I let it sit for about a half hour in the morning, and it baked for about 45 minutes. That was it. Ridiculous.
I know the world probably doesn’t need another blog about No-Knead bread, but I promise you, nothing lightens the gloom of this February’s wintery blast like the smell of fresh baked bread.