Wednesday, 17 February 2010

No Knead Bread

When Gerry came last fall to hunt he left us a real present. He showed us how to make no-knead bread. It is so easy and produces the best rustic loaf you can imagine. The recipe is from Jim Lahey who runs the Sullivan Street Bakery in NYC. The recipe Gerry left us was torn out of an issue of Men's Journal; the same article is available online.  It takes about 10 minutes to make the dough.  You let it sit for a day.  Fold it into a floured cloth and let it rise for another hour and then bake it in a large cast iron pot for an hour.  A key to the method is that the cast iron pot holds the moisture from the dough in while it cooks.  You don't need a special bread oven nor do you have to mess with pans of water in the oven.  It really is incredibly easy and makes a better loaf than we can buy in Laramie.

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