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No-Knead Artisan Bread

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No-Knead Artisan Bread
  • Prep Time 15 min
  • Total Time 4 hr 5 min
  • Servings 24
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With ingredients like flour, sugar, salt and water, and only 15 minutes of prep time, this no-knead artisan bread can come together quite easily.

Ingredients

3
to 3 1/2 cups Gold Medal™ all-purpose flour
1
tablespoon sugar
1 1/2
teaspoons salt
1
package regular active dry yeast (2 1/4 teaspoons)
1 1/4
cups very warm water (120°F to 130°F)
1
tablespoon olive oil
Cornmeal

Directions

  • 1 In large bowl, mix 2 cups of the flour, the sugar, salt and yeast. Stir in water and oil until well mixed, about 1 minute. Beat with wooden spoon 2 minutes.
  • 2 Stir in 1 cup of the remaining flour. Stir in additional flour, 2 tablespoons at a time, until dough leaves side of bowl, flour is incorporated and dough is not sticky. Cover tightly with plastic wrap; refrigerate at least 2 hours but no longer than 24 hours.
  • 3 Grease large cookie sheet with shortening or cooking spray; sprinkle with cornmeal, shaking off excess. Divide dough in half.
  • 4 With floured hands, shape each half of dough into smooth ball by stretching surface of dough around to bottom on all 4 sides; pinch bottom to seal. Place dough balls on cookie sheet about 5 inches apart. Cover loosely with plastic wrap; let rise in warm place about 1 1/2 hours or until dough has doubled in size.
  • 5 Heat oven to 375°F. Place 8- or 9-inch pan on bottom rack of oven; add hot water until about 1/2 inch from top. Uncover dough; using serrated knife, carefully slash tic-tac-toe pattern on each loaf top. Bake 15 to 20 minutes or until loaves are dark golden brown and bread sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.
Tips  

Baked in small batches, artisan breads are made with age-old-bread-baking techniques. They're crafted with few ingredients, sometimes as few as five. The texture of artisan bread is firm and moist but crusty outside. This no-knead version of artisan bread was developed to be very much like a bakery bread.

For a no-knead basil and sun-dried tomato bread: Fold 1/4 c well-drained sun-dried tomatoes in oil (from 7-oz. jar) and 1 tablespoon fresh basil leaves (or 1 teaspoon dried basil leaves) into each dough half with hands in step 3 before shaping. Continue as directed.

For a no-knead kalamata olive-rosemary bread: Fold 1/4 c pitted and sliced kalamata olives and 1 tablespoon chopped fresh rosemary leaves (or 1 teaspoon dried rosemary leaves) into each dough half with hands in step 3 before shaping. Continue as directed.

Nutrition Information 
No nutrition information available for this recipe
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