Simple is better, especially when making homemade bread. This no knead overnight bread recipe is not only delicious but its a breeze to make.
Imagine Sunday supper with your family and friends, or how about a Saturday night meal at the campground? On the grill are vegetables and perfectly grilled steaks seasoned with Gril Campers Smoky Starlight Seasoning. The last piece of the meal to go on the grill is your loaf of garlic and herb buttered homemade no-knead bread. The round dome shape from baking it in a dutch oven to the beautiful golden crust. Then the fresh herb scent from the fresh rosemary you added.
This bread recipe is simple to follow, and any level cook can make it, I promise. Are you looking for a recipe to have your grandchildren help with? Maybe you’re a mom who wants to create memories with her children by teaching them a recipe. This recipe is all of that and more. From keeping it simple and sticking to the recipe or making your own creative twist. Adding fresh herbs, dried fruit, nuts and seasonings completely change the flavor. Swapping out a bit of the AP flour for whole wheat, rye or even cornmeal can have a delicious result.
Changing it Up.
Enjoy experimenting with this recipe, my personal additions are the following.
Adding 1/2 cup dried cranberries to the dough after it is turned out on the workstation.
Adding 1/2 cup chopped nuts; walnuts, pecans, sunflower seeds, almonds and pistachios.
Substituting 1/2- 1 cup of the AP flour for ; whole wheat flour, rye, semolina, cornmeal, barley and buckwheat.
Adding fresh herbs; rosemary, thyme, chives and oregano
Bites of flavor additions; chopped olives, candied fruits, dried fruits and cured meats
However you choose to enjoy this recipe I promise, it will compliment any meal you make. It’s also delicious when used as the bread in a Thanksgiving dressing recipe. Make sure to bake the bread a day or two in advance, tear the freshly baked bread into pieces or slice into cubes. Then dry it our in the oven or on a sheet pan on your counter. Follow the directions on the dressing recipe of your choice and enjoy!
INGREDIENTS
- 3 cups unbleached all-purpose flour, plus more for work surfac
- 1/4 tsp. instant or active-dry yeast
- 2 tsp. Sea salt
- 1 1/3 cup. room temperature water (may need more due to climate)
INSTRUCTIONS
- In a large bowl, combine the flour, yeast, and salt. Add the water and stir until all the ingredients are mixed well together, the dough should be wet and sticky. Cover bowl with plastic wrap, let the dough rest 12-18 hours on the counter at room temperature. After the proof time, the dough will have lots of bubbles and have a good sweet yeast smell.
- Lightly flour your hands and a work surface. Turn out dough on work surface ** and sprinkle with more flour. Fold the dough over on itself once or twice and using floured fingers, tuck the dough underneath to form a rough ball.
- On a piece of parchment paper lightly dust it with flour and place the dough, seam side down on it. Sprinkle the top of the dough ball with flour and place a piece of parchment loosely over the dough. Let rise for about 2 hours, until it has doubled in size.
- After about 1 hour, place a 6-8-quart cast iron Dutch oven in your cold oven. Set the oven to 450 degrees to preheat. After the dough has risen, remove the top piece of parchment paper, take a knife and slash the top of the dough ball about ½ inch deep from the 12’ocolck position to the 6 O’clock position. Carefully remove the hot Dutch oven from the hot oven and carefully remove the lid, gather the parchment paper the dough is sitting on and carefully place that inside the hot pot. Cover with the lid and return the Dutch oven to the oven.
- Cook, covered for 30 minutes, carefully remove the lid and continue baking for 15 more minutes, until the crust is a deep brown color.
- Remove the bread from the pot and let it cool completely on a wire rack before slicing.
- **Rosemary and Kalamata Olive Bread
- Remove the bread dough from the bowl, softly deflate the dough. While the oven is pre-heating, add the fresh rosemary leaves to the bread, as well as the kalamata olives if using. Softly knead so the rosemary and olives are distributed. Gently reshape the bread and follow directions.
- **Everything But the Bagel Bread
- Remove the bread dough from the bowl, softly deflate the dough. While the oven is pre-heating, sprinkle 1 teaspoon everything but the bagel seasoning to the bread side facing you. Turn bread dough over and sprinkle 1 tsp of everything but the bagel seasoning, softly knead so all the seasonings are distributed. Gently reshape the bread and follow directions. You can buy this seasoning already mixed at any grocery store, my favorite is Trader Joes version.
Article Supplied by: GIRLCAMPER.COM
