I added Cabot Sharp Cheddar and Pickled Jalapeños to one loaf and Cabot Orne Meadows Cheddar, Spanish olives and black pepper to another. Total YUM!
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| Cabot Sharp Cheddar and Pickled Jalapeños |
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| Cabot Sharp Cheddar and Pickled Jalapeños |
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| Cabot Orne Meadows Cheddar, Spanish olives and black pepper |
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| Cabot Orne Meadows Cheddar, Spanish olives and black pepper |
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| Risen No-Knead Dough |
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| Cheese and chiles |
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| One regular loaf - just as delicious! |
No-Knead Crusty White Bread
PREP
5 mins. to 10 mins.
BAKE
30 mins. to 40 mins.
TOTAL
4 hrs 35 mins. to 7 days 50 mins.
YIELD
3 or 4 loaves, depending on size
The most basic of all no-knead loaves, this is a wonderful
way to get into yeast-bread baking. The easy stir-together dough rests in your
refrigerator, developing flavor all the time, till you're ready to bake. About
90 minutes before you want to serve bread, grab a handful of dough, shape it,
let it rise, then bake for 30 minutes. The result? Incredible, crusty
artisan-style bread. If you're a first-time bread-baker, you'll never believe
this bread came out of your own oven. And even if you're a seasoned bread
baker, you'll love this recipe's simplicity.
3 cups lukewarm water
6 1/2 to 7 1/2 cups King Arthur Unbleached All-Purpose
Flour* or Organic All-Purpose Flour
1 tablespoon salt
1 1/2 tablespoons instant or active dry yeast
1 cup diced or shredded Cabot Cheese
1/4 cup other mix-in if desired - make sure it's mostly dry or drained very well!
* See "tips" below
Directions
Combine all of the ingredients in a large mixing bowl, or a
large (6-quart), food-safe plastic bucket. For first-timers,
"lukewarm" means about 105°F, but don't stress over getting the
temperatures exact here. Comfortably warm is fine; "OUCH, that's hot!"
is not. Yeast is a living thing; treat it nicely.
Mix and stir everything together to make a very sticky,
rough dough. If you have a stand mixer, beat at medium speed with the beater
blade for 30 to 60 seconds. If you don't have a mixer, just stir-stir-stir with
a big spoon or dough whisk until everything is combined.
Next, you're going to let the dough rise. If you've made the
dough in a plastic bucket, you're all set — just let it stay there, covering
the bucket with a lid or plastic wrap; a shower cap actually works well here.
If you've made the dough in a bowl that's not at least 6-quart capacity,
transfer it to a large bowl; it's going to rise a lot. There's no need to
grease the bowl, though you can if you like; it makes it a bit easier to get
the dough out when it's time to bake bread.
Cover the bowl or bucket, and let the dough rise at room
temperature for 2 hours. Then refrigerate it for at least 2 hours, or for up to
about 7 days. (If you're pressed for time, skip the room-temperature rise, and
stick it right into the fridge). The longer you keep it in the fridge, the
tangier it'll get; if you chill it for 7 days, it will taste like sourdough.
Over the course of the first day or so, it'll rise, then fall. That's OK;
that's what it's supposed to do.
When you're ready to make bread, sprinkle the top of the
dough with flour; this will make it easier to grab a hunk. Grease your hands,
and pull off about 1/4 to 1/3 of the dough — a 14-ounce to 19-ounce piece, if
you have a scale. It'll be about the size of a softball, or a large grapefruit.
Plop the sticky dough onto a floured work surface. Knead 1 cup diced or shredded Cabot cheddar into the dough and round
it into a ball, or a longer log. Don't fuss around trying to make it perfect;
just do the best you can.
Place the loaf on a piece of parchment (if you're going to
use a baking stone); or onto a lightly greased or parchment-lined baking sheet.
Sift a light coating of flour over the top; this will help keep the bread moist
as it rests before baking.
Let the loaf warm to room temperature and rise; this should
take about 60 minutes (or longer, up to a couple of hours, if your house is
cool). It won't appear to rise upwards that much; rather, it'll seem to settle
and expand. Preheat your oven to 450°F while the loaf rests. If you're using a
baking stone, position it on a middle rack while the oven preheats. Place a
shallow metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest
oven rack, and have 1 cup of hot water ready to go.
When you're ready to bake, take a sharp knife and slash the
bread 2 or 3 times, making a cut about 1/2" deep. The bread may deflate a
bit; that's OK, it'll pick right up in the hot oven.
Place the bread in the oven — onto the baking stone, if
you're using one, or simply onto a middle rack, if it's on a pan — and
carefully pour the 1 cup hot water into the shallow pan on the rack beneath.
It'll bubble and steam; close the oven door quickly.
Bake the bread for 25 to 35 minutes, until it's a deep,
golden brown.
Remove the bread from the oven, and cool it on a rack. Store
leftover bread in a plastic bag at room temperature.
Tips from our bakers
- The flour/liquid ratio is important in this recipe. If you
measure flour by sprinkling it into your measuring cup, then gently sweeping
off the excess, use 7 1/2 cups. If you measure flour by dipping your cup into
the canister, then sweeping off the excess, use 6 1/2 cups. Most accurate of
all (and guaranteed to give you the best results), if you measure flour by
weight, use 32 ounces. Using the same ratio/measuring, you can make a
half-recipe if you prefer. While it's great to have dough on hand, it's fine to
make less.
- Want to try this with whole wheat flour? You can absolutely
make up to half of the total flour whole wheat, either our Premium or white
whole wheat flours. Add an additional 2 teaspoons water per cup of whole wheat
flour to prevent the dough from being too dry.
- Would it be better to use bread flour here? Bread flour has more gluten-forming protein, so if you choose to use it in this recipe, the crust will be a bit thicker and you won't get quite the same open-holed structure as with all-purpose. We really prefer the texture of both crust and crumb when all-purpose flour is used. If you do use bread flour, increase the water by about 2 teaspoons per cup of flour to make the requisite sticky dough.
Our thanks to Jeff Hertzberg and Zoë François, whose
wonderful book, "Artisan Bread in Five Minutes a Day," is the
inspiration for this recipe.
Disclosure: Much thanks to King Arthur Flour and Cabot Cooperative Creamery for the beautiful box of products and recipe!
