The Tastiest Home-made Bread Ever!

homemade bread

A few weeks ago, I picked up some flour from the store but when I got home I realized that it was bread flour and not all-purpose flour. (How did I miss that!) Anyhoo, instead of returning the bread flour, I went online to find some simple recipes to use with the bread flour.

I happened onto the King Arthur website and this wonderful recipe! I love that once you work up the dough, you can have fresh, homemade bread all week! (Ironically, it is not made with bread flour. lol!) It is with permission that I re-print this recipe:

Recipe: No-Knead Crusty White Bread

Ingredients

  • 3 cups lukewarm water
  • 6 1/2 to 7 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon salt
  • 1 1/2 tablespoons instant yeast

Instructions

    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.

    1. 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.

    2. 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 till everything is combined.

    3. 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.

    4. 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.

    5. 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.

    6. Plop the sticky dough onto a floured work surface, 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.

    7. Place the dough 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 dough moist as it rests before baking.

    8. Let the dough rise for about 45 to 60 minutes. It won’t appear to rise upwards that much; rather, it’ll seem to settle and expand. Preheat your oven (and baking stone, if you’re using one) to 450°F while the dough rests. Place a shallow pan on the lowest oven rack, and have 1 cup of hot water ready to go.

    9. 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.

    10. Place the bread in the oven, 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.

    11. Bake the bread for 25 to 35 minutes, until it’s a deep, golden brown.

    12. Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature.

    13. Yield: 3 or 4 loaves, depending on size.

    Courtesy of King Arthur Flour.

I’ve made two batches of this bread so far, and both times I was able to get four loaves of bread out of it. This bread is so good, it’s almost addictive, so consider yourself warned. 🙂

By the way, I don’t have instant yeast, nor have I found any in the stores by me, so I have been using the “rapid-rise” or ‘fast-acting” yeast instead. It’s been working just fine for me. However, if you want to use the instant yeast but you can’t find the nstant yeast in a store near you, the King Arthur website gives a link to where you can buy it online. Or just do a search on Swagbucks or Google. 😉

(This recipe is linked to recipe roundtable and Works for me Wednesday.)

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Comments

  1. I’ll have to give this one a try.
    RAnn…recently posted…Make New Friends- and Keep the OldMy Profile

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