I wasn't going to post this recipe and pictures because you guys will all think I'm so bad with all this bread - well, I am and this last one(for at least 2 months) is maybe the best flavored and textured bread I've ever made. This is t he post I sent to Maryann this a.m., but if you other bread makers want a treat.....
* Exported from MasterCook *
Absolutely No-Knead Crusty-Chewy Bread - King Arrhur*****
It's one thing to eat carbs, but this making bread almost every day is ridiculous!! And, this is the damndest bread I've ever made. Haven't tasted it yet, just removed from the oven.
King Arthur had a 'no shipping charges' deal a month or so ago and I ordered a couple of things - one was a 3 lb. bag of Sir Lancelot flour described as: "High-protein, hard-wheat Lancelot makes extra-chewy yeast breads, rolls, and bagels."
This bread is what they call their "Absolutely No-Knead Crusty-Chewy Bread" - and it's so darn easy. I wish it would hurry up and cool so I can taste it. Have you ever used this flour?
http://www.kingarthurflour.com/recipes/a...ead-recipe
Absolutely No-Knead Crusty-Chewy Bread - figure 10 hours into your schedule
5 cups sir Lancelot Hi-Gluten Flour - 22 ½ oz.
1/4 teaspoon instant yeast
2 ¼ teaspoons salt
2 3/4 cup cool water - 22 oz.
Mix all the ingredients together and let ferment for 10 hours in a large covered bowl at a cool temperature.
Oil (generously so doesn't stick) a 4 1/4-qt. capacity, 9 1/2" diameter, 4" deep round Dutch oven. Stir the dough down a little to redistribute the yeast, giving new life. Scoop into the pot; place the lid on and let the dough rise for 2 hours at cool room temperature. 20 min. before preheat oven to 450°.
Bake the bred for 45 minutes with the lid on. Remove the lid and bake for an additional 4 to 5 minutes, till the top is deep, golden brown.
---
Well, I tasted it and I could have sat down and eaten the entire thing!!!
* Exported from MasterCook *
Absolutely No-Knead Crusty-Chewy Bread - King Arrhur*****
It's one thing to eat carbs, but this making bread almost every day is ridiculous!! And, this is the damndest bread I've ever made. Haven't tasted it yet, just removed from the oven.
King Arthur had a 'no shipping charges' deal a month or so ago and I ordered a couple of things - one was a 3 lb. bag of Sir Lancelot flour described as: "High-protein, hard-wheat Lancelot makes extra-chewy yeast breads, rolls, and bagels."
This bread is what they call their "Absolutely No-Knead Crusty-Chewy Bread" - and it's so darn easy. I wish it would hurry up and cool so I can taste it. Have you ever used this flour?
http://www.kingarthurflour.com/recipes/a...ead-recipe
Absolutely No-Knead Crusty-Chewy Bread - figure 10 hours into your schedule
5 cups sir Lancelot Hi-Gluten Flour - 22 ½ oz.
1/4 teaspoon instant yeast
2 ¼ teaspoons salt
2 3/4 cup cool water - 22 oz.
Mix all the ingredients together and let ferment for 10 hours in a large covered bowl at a cool temperature.
Oil (generously so doesn't stick) a 4 1/4-qt. capacity, 9 1/2" diameter, 4" deep round Dutch oven. Stir the dough down a little to redistribute the yeast, giving new life. Scoop into the pot; place the lid on and let the dough rise for 2 hours at cool room temperature. 20 min. before preheat oven to 450°.
Bake the bred for 45 minutes with the lid on. Remove the lid and bake for an additional 4 to 5 minutes, till the top is deep, golden brown.
---
Well, I tasted it and I could have sat down and eaten the entire thing!!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com