No-Knead Bread

Since friends have asked up to post our recipe, here it is.  We originally got it from Mother Earth News.

Makes about 25 rolls or two loaves of bread.

3 cups lukewarm water
1 ½ tablespoons active dry yeast
1 ½ tablespoons salt, coarse is better
6 ½ cups flour, no more than 2 ½ cups whole wheat

1. Mix flour, yeast, and salt evenly.
2. Add lukewarm water in half-cup increments, stirring with each half cup. Do not over mix.
3. Cover loosely and let rise two hours.
4. Now you can cover the bread with a non-airtight lid and leave it in the fridge for up to a week.

1. Grease and flour a baking sheet. If you’ve never done this before: spread a thin layer of oil over a baking sheet first; second, take a small handful of flour in one hand and lightly sprinkle it over the oil.
2. Flour your hands and pull off a lump of dough about half of the batter. Gently stretch the dough into a smooth ball, turning it as you go and folding the edges underneath.  For rolls, of course, do smaller lumps.
3. Preheat the oven to somewhere between 425 and 500, depending on your oven and the sensitivity of your smoke detectors (ours always go off if we bake above 475.  Place the ball on the sheet.
4. Dust the top of the dough with flour and slash it with a knife to allow expansion in the oven.
5. Place a small oven-safe metal dish on the lower rack of the oven and put the baking sheet with the bread on it on the middle/upper rack. Bake for 5 minutes.
6. After 5 minutes, open the oven and pour 1-2 cup of water into the empty dish on the lower rack and quickly shut the oven to trap the steam.
7. Bake another 25 minutes or until the crust is firm and brown.
8. For rolls, do without the water and bake for 20 minutes straight at 425.


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