Cookbook

"Almost" No-knead Bread *LINK*

"Almost" No-knead Bread

The link has a video showing the process - having to wait the initial 8-18 hours AND then 2 hours makes me more inclined to knead a bread and have it ready in about 3-4 hours.
Ingredients:

3 cups unbleached all-purpose flour (15 ounces), plus additional for dusting work surface
1/4 teaspoon instant or rapid-rise yeast
1 1/2 teaspoons salt
3/4 cup plus 2 Tablespoons water (7 ounces), at room temperature
1/4 cup plus 2 Tablespoons mild-flavored lager (3 ounces)
1 Tablespoon white vinegar
Makes 1 large round loaf.

Instructions:

Whisk flour, yeast, and salt in large bowl.
Add water, beer, and vinegar.
Using a rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms.
Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
Lay a 12- by 18-inch sheet of parchment paper inside a 10-inch skillet and spray with nonstick cooking spray.
Transfer dough to lightly floured work surface and knead 10 to 15 times.
Shape dough into ball by pulling edges into middle.
Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray.
Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 F.
Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough.
Carefully remove pot from oven and remove lid.
Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge).
Cover pot and place in oven.
Reduce oven temperature to 425 F and bake covered for 30 minutes.
Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 F, 20 to 30 minutes longer.
Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.


Posted by forggie. An enameled cast-iron Dutch oven with a tight-fitting lid yields best results, but the recipe also works in a regular cast-iron Dutch oven or heavy stockpot. (See the related information in "Making Your Dutch Oven Safe for High-Heat Baking" for information on converting Dutch oven handles to work safely in a hot oven.) Use a mild-flavored lager, such as Budweiser (mild non-alcoholic lager also works). The bread is best eaten the day it is baked but can be wrapped in aluminum foil and stored in a cool, dry place for up to 2 days.

BREAD #42

Eggless Challah Bread :veg :photo
Millet Bread *PIC*
Multigrain No-Knead Bread *PIC*
My Easiest Gluten-Free Roll Recipe :rectnt *LINK* *PIC*
Super Fast Bread
"Almost" No-knead Bread *LINK*
1920's Nut Loaf Recipe
Amber Waves of Grain Bread :rectnt
Angel Biscuits
Angel Biscuits :rectnt
Batter Rolls :rectnt
Best Bread in the World :rectnt
Breadmachine Dinner Rolls :rectnt
Breadtwists (Our Version of The Pizza Factory Breadsticks) *PIC*
Bulgar Honey Bread - Reserve Grand Champion
Cinnamon Raisin Focaccia
Cinnamon Raisin Loaf :rectnt
cinnamon swirl bread :rectnt *PIC*
Elementary School Rolls :rectnt
Fabulous Focaccia :rectnt
Gluten Free Brioche
Golden Focaccia :rectnt *LINK*
Greek Christmas Bread
Homemade Rolls :rectnt
Honey Wheat Soft Baked Pretzels
Knead-Free Cheese Bread :rectnt *LINK* *PIC*
Missy's Dinner Rolls :rectnt
Monti's Roman Bread :rectnt
Mother's Glazed Cinnamon-Raisin Loaves :rectnt
Oatmeal Dinner Rolls :rectnt
Oatmeal Dinner Rolls :rectnt
Oatmeal Rolls :rectnt
Pizza Dough/Breadsticks :rectnt
Pumpkin Bread Bowls *PIC*
Pumpkin Dip :rectnt
Pumpkin Maple Rolls :photo *LINK*
Simple Croissants
The Almost-No-Knead Baguette :rectnt
World's Best Cinnamon Raisin Bread *PIC*
You've Got to Be Kidding Me Restaurant Rolls (or Bread) :photo