No Knead Bread

Description

This takes a little time it to let the dough rise but well worth it. But makes a wonderful hardy bread to serve with a hot bowl of soup on a cold day.

Ingredients

• Bread Flour
• Instant Yeast
• Salt
• Cornmeal

Instructions

1. In a large bowl combine flour, yeast and salt
2. Add 1 5 / 8 cups water, and stir until blended
3. Dough will be shaggy and sticky
4. Cover bowl with plastic wrap
5. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees
6. Dough is ready when its surface is dotted with bubbles
7. Lightly flour a work surface and place dough on it
8. Sprinkle it with a little more flour and fold it over on itself once or twice
9. Cover loosely with plastic wrap and let rest about 15 minutes
10. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball
11. Generously coat a cotton towel with flour, wheat bran or cornmeal
12. Put dough seam side down on towel and dust with more flour, bran or cornmeal
13. Cover with another cotton towel and let rise for about 2 hours
14. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger
15. At least a half-hour before dough is ready, heat oven to 450 degrees
16. Put a 6- to 8-quart heavy covered pot in oven as it heats
17. When dough is ready, carefully remove pot from oven
18. Slide your hand under towel and turn dough over into pot, seam side up
19. It may look like a mess, but that is o
20. K
21. Shake pan once or twice if dough is unevenly distributed
22. It will straighten out as it bakes
23. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned
24. Cool on a rack