Friday, March 7, 2014

Stand Out Sides: No-Knead Bread

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Well, we are officially in Paris (although how would we be "unofficially" in Paris, I wonder)!  And since I'm in Paris, stuffing my face with croissants and baguettes, I wanted to give you a taste of it yourselves.  Sorry I can't take you all with me, I'm thrilled John is coming to tell you the truth.  If you recall on our last sojourn to Paris, John had what he likes to call "the French plague" and so we didn't get to do or see nearly as much as I would have liked.

This time around, we're taking in the secondary sights, sounds, and tastes that we didn't get to experience the first time - Raclette, St. Germain, Catacombs, Les Halles, Centre Pompidou, Musee d'Orsay.  Oh, yeah!  We're going to knock ourselves out this weekend.  But leading up to the weekend has been a few stressful days.

Essentially, I am really running this project in Paris which is both exciting and nerve-wracking.  It's a great opportunity with big risks and big rewards.  If work has to be stressful, food shouldn't have to be.  That's why this was invented - no knead bread.  You can make your family a delicious homemade bread with hardly any fuss.  And if my family was any indication, they will love it.  In fact, Dad ate about half the loaf before it even got to the table!

No-Knead Bread (adapted from The Way to His Heart)
Serves:  6-8 people
1 1/2 cups warm water
2 1/4 teaspoons yeast (1 package)
2 teaspoons kosher salt
3 1/4 cups flour

In a large bowl, combine water, yeast, and salt until fully mixed.  Add the flour and stir until incorporated and there are no more flour lumps.  Place a damp towel over the bowl and let rise in a warm spot for 2-3 hours, until about doubled. 

Meanwhile, place a large cookie sheet in the middle of the oven and preheat the oven to 450 degrees F.  Place 2 cups of water in a baking dish and set it on the lower rack, under the cookie sheet. 

Form the dough into a ball and sprinkle a little flour on top; with a serrated knife, make 2-3 slices on top of the bread.  Grease the hot cookie sheet and immediately place the ball on top, taking care not to touch the pan with your hands.  Bake for 20-30 minutes, until the crust is golden and when you tap the bottom of the bread, it sounds hollow.  Let cool 10-15 minutes before serving.  I wrapped mine in a towel and took it to Mom's, it retained heat for well over an hour.

Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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