Wednesday, February 04, 2009

(Quicker) No-Knead Bread

                                       from the kitchen

I have a secret loathing for recipes that require kneading.


I said it.

What a weight lifted from these shoulders.

I really want to ENJOY kneading, because as someone who loves to cook, it is probably one of the most intimate cooking activities you can engage in, considering you're actually--well--fondling the food. Like wrist-deep in it. Thrusting and smooshing and squeezing and... well, you get the point.

But I don't like it.

It's tiring. And 10 minutes of kneading seems like a fricking eternity.

So I was pleased when I happened across this recipe on somebody's blog recently. I have no recollection of whose blog I originally saw it on, probably because I was entirely distracted by the excitement of a no-knead bread recipe. But thank you, whichever of you lovely vegans posted about it recently.

It's super easy-peasy. And it's yummy.

The consistency is wonderful. Crusty outside, FANTASTICALLY perfect inside. The flavor, although good, definitely could be spiced up a bit. So next time, I plan to add some roasted garlic and herbs. (I definitely recommend halving (or maybe even quartering) the salt quantity though, 'cause I only used 1/2 and it was a bit salty.)

It really is ridiculously easy. And it's fantastic for dipping in soup and/or olive oil.

Oh, and for those of you who--like me--are like, wtf is a dutch oven, you can easily half-ass it by tossing a circular casserole dish into the oven for 15 minutes or so before dumping the bread into it.

And you can now use that extra 10 minutes you didn't spend kneading to do something else instead.


Kneading someone's boobies.

Kneading someone's ass.

Baking me cookies.

Baking me brownies.

Baking me cake.

Baking me bread.

Getting baked.

  • 3 c. bread flour

  • 3/4 t. regular yeast (not instant)

  • 1-1/4 t. salt [I recommend 1/4 to 1/2 t.]

  • 1-1/2 c. water


Mix all the ingredients in the morning before you go to work. This should take about 3 minutes and leave you with a thick, slightly goopy dough. Cover with a towel or some plastic wrap and leave it in the warmest spot in your kitchen. (I tossed mine in my mixing bowl with some plastic wrap over the top of it and tossed it in my closet that has my furnace in it.) It should get a 6 to 8-hour rise.

When you come home from work lightly mist a counter or baking sheet with spray oil and turn dough out on it. Shape it roughly into a ball, mist with oil again, and cover with a towel or plastic wrap. (I shaped mine into a ball, poured a tiny bit of olive oil into the mixing bowl I'd had it in, and then tossed the ball into the mixing bowl and shook it around until it was coated in olive oil. I then covered the mixing bowl back up with plastic wrap and tossed it back in my closet.) Let proof for about an hour, or however long you have.

Heat the oven to 450-F. Put a Dutch oven (or an alternative, such as a casserole dish) in the oven to heat. When the dough has doubled in size, put it in the pan. You may have to pour it, pry it off the baking sheet, or just roll it in - the dough is very wet. Don't worry if it looks a mess.

Cover the pot with a lid and bake for 30 minutes. Remove lid and bake for another 15 minutes to let it brown.

You can be really sure that the bread is done when an instant-read thermometer inserted into the side of the loaf reads 210-220-F.

(Recipe from the kitchen)

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