STORY AND PHOTOS BY PAM BURKE
No-Knead Dutch Oven Bread
Virtually Idiot-Proof Artisan Bread If you are looking for a no-brainer, homemade bread to wow company, try this user-friendly bread recipe. I am far from being a bread-making expert, but I’ve been following this recipe for two years and have yet to have a failure. The bread’s flavor, texture and weight is similar to a ciabatta bread with a hearty crust. It goes well with soups and stews, in hearty sandwiches, especially grilled, or as a desserty snack of butter and honey. 1/4 tsp active dry yeast 1 1/2 cups warm water 3 cups all-purpose flour, plus more for dusting 1 1/2 tsp salt Cornmeal, wheat bran or flour for dusting
See phase-byphase photos on page 24. H AV R E D A I LY N E W S
In a large bowl, dissolve yeast in warm water. Add the fl our and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees. (If your house is drafty or you keep it cooler, put bowl up high, away from an exterior wall and windows, like on
top of the refrigerator.) The dough is ready when its surface is dotted with bubbles. Lightly fl our a work surface and place dough on it. Sprinkle dough with a little more fl our and fold it over on itself once or twice. Do not knead dough. Cover dough loosely with plastic wrap and let it rest for about 15 minutes. While waiting, lay a clean dish towel on a cookie sheet or pizza pan. Generously coat dish towel with cornmeal, wheat bran or fl our. Using just enough fl our to keep the dough from sticking to your fi ngers, gently shape dough into a ball by gathering the edges together. Put the seam side of the dough down on the towel and dust dough with more cornmeal, wheat bran or fl our. Cover with another clean towel and let rise in a warm place for 1 continued on page 24 January 2014
LIVING MAGAZINE 23