Day 25 - No-Knead Bread

Posted by Unknown on February 20, 2011 in 4 Rolling Pins bread Honey No-Knead Whole Wheat Flour | Comments : 0

     I guess for the past 24 days I've had a HUGE brain fart.  I neglected to use spell check with each of my posts and there were a few mistakes that I'm sure you all picked up on.  I'm not a horrible speller, but one of my high school English teachers, Mrs. Fleming, would have killed me!  I can see her red pen marks all over my paper and hear her berating me in her English accent.  Ooh, a chill just went up my spine.  Now, words are fixed and you can bet that from here on in that spell check button will be the last thing I hit before I post.
     It's a very rainy day here in the desert.  Those days are few and far between and it rained yesterday, too.  So, for all you people in New England, I hear that unfortunately, it's headed your way.  Just what you need - more snow.  I looked at the webcams of the Rhode Island roads this morning and can actually see a lot of grass.  So, since it is a bit chilly, some nice hot soup and freshly baked bread would warm us up for dinner - potato soup and no-knead bread.  The bread recipe comes from a high school friend, Tamme Mellenthin.  I'm looking forward to this because my last go-round with the whole wheat oatmeal bread wasn't so hot.  Thank you, Tamme for sharing!
     No-Knead Bread

     5 cups white flour
     2 cups wheat flour
     2 heaping tablespoons buttermilk powder
     2 tablespoons yeast
     ¼ cup vegetable oil
     ¼ cup honey (or anything gooey. ie., maple syrup/agave/brown rice syrup or molasses)
     salt
     3 cups warm water

     Mix all ingredients together in a large bowl.  Cover with a towel.  Let rise at least 2 hours.  Will double/triple in size.

When you are ready to bake, preheat oven to 450ºF.  This batch will make at least 3 medium loaves or even more round boules.  Shape loaves using plenty of flour to prevent sticking.  You do not need to knead, just shape loaves.  Cover for 30 minutes.
     Tamme said she uses a pizza stone in the oven to bake them, but a large sheet lined with parchment paper will also work.  She also sprinkles cornmeal to prevent sticking and puts a broiler pan in the oven filled with water to give the bread a crispy exterior.  Bake for 30 minutes.

     The bread was so easy to make and was really yummy!  I had thought about adding herbs to it, but I'm really glad I didn't because we really enjoyed the taste as it was.  Next time I'll add the herbs.  It was delicious! I sliced it soon after it came out of the oven and the butter melted into it so wonderfully.  Tamme, I am so glad you sent this to me, thank you!
     The rating:  4 rolling pins!
     Just a moment tonight that I couldn't resist sharing...We were watching the Saturday Night Live Specials tonight and there was a scene with two people on a see-saw.  Remember those?  I don't even know if they're around anymore.  When I saw it I remembered being up at the top of the thing and the person at the bottom would get off as fast as they could.  Yes, you know what happened next.  Good ol' gravity.  Wow, I hadn't thought about that in years - it makes me shudder, and my butt hurts.
     Happy baking!