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Thank you Joy!! This looks like a great recipe for busy women!! (that means all of us!!!) No need to complete it all in one shot….. mix and let rise…. cover and let rise….
I thought the readers of The Jewish Hostess might enjoy this No Knead Bread Recipe from The Sullivan Street Bakery. Since I have discovered this recipe I have made it many times with different variations, wholewheat, semolina, olives, & roasted garlic with rosemary. It is delicious rustic bread crusty on the outside and chewy and soft with tunnels on the inside…..so easy my 12 year old grandson made it! The trick is to let the dough rest for 12-18 hours….the longer it rests the more complex the flavors get…Jim Lahey of the Sullivan Street Bakery developed this formula: “- Joy Betesh
Items Needed for this Kosher Recipe
- 3 cups (430g) flour
- 1½ cups (345g or 12oz) water
- ¼ teaspoon (1g) yeast
- 1¼ teaspoon (8g) salt
- olive oil (for coating)
- extra flour, wheat bran, or cornmeal (for dusting)
- Two medium mixing bowls
- 6 to 8 quart pot with lid (Pyrex glass, Le Creuset cast iron, or ceramic)
- Wooden Spoon or spatula (optional)
- Plastic wrap
- Two or three cotton dish towels (not terrycloth)
Directions for this Kosher Recipe
Mix all of the dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute. Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12 hours at room temperature (approx. 65-72°F).
Remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the bowl or on the work surface. Next, shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size.
Preheat oven to 450-500°F. Place the pot in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot seam side up. Cover with the lid and bake 30 minutes Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned.
For the whole wheat version, I substituted 2 cups of whole wheat flour for the white flour
For the semolina, I substituted 1 cup of semolina flour (smead) for 1 cup of white flour
For the olive bread, I added 1/2 cup pitted & chopped Alphonso or kalamata olives to the dough mixture just before I let it rise in the towel.
For the garlic & rosemary bread, I sauteed 4 garlic cloves cut in slivers in a teaspoon of olive oil and then mixed the garlic pieces (without the oil) with 2 tablespoons chopped fresh rosemary and added to the dough mixture just before it rises in the towel
Mark Bittman, of the NY Times has a You Tube video on making this bread.
Click above to watch it!