SOUP MONTH: NO KNEAD BREAD

January is National Soup Month! Makes sense; there couldn’t be a better time to come in out of the cold and warm up with a tantalizing bowl of comfort food!

And I understand that today’s recipe isn’t exactly soup … but it’s crusty bread.  And really, what is soup without a warm crunchy slice of homemade bread to dip in it?

This recipe is adapted from the original, found here, which was printed in the New York Times, adapted from the Sullivan Street Bakery.

Today’s fact: Etiquette experts tell us we “eat,” rather than “drink” soup because it is considered part of the meal. Additionally, in most cultures soup is consumed with a spoon rather than sipped from the container.

Today’s tip: Never boil your soup.  Simmering keeps the flavors intact.

Today’s recipe: No Knead Bread

no-knead bread

Ingredients:

  • 3 cups of all-purpose flour
  • 1/2 teaspoon instant or rapid rise yeast
  • 1 3/4 teaspoon kosher salt
  • 1 1/2 cups tap water

In a large bowl, combine the flour, yeast, and salt.

Add water and mix.  Dough will look messy, but don’t worry.

Cover with plastic wrap and let rise, 12-18 hours.

After 12-18 hours, flour your surface and coax the dough from the bowl.  Form into a ball.  Let rise again 1-2 hours.

While bread is rising the second time, preheat your oven and pot (at least a 3 quart, preferably something larger with a lid) for 30 minutes in a 450 degree oven.

Once oven, pot and lid are preheated – and dough has rested a second 1-2 hours – plop the dough into the pot.  Put it back in the oven for 30 minutes covered.

At the 30 minute mark, remove the lid for an additional 10 minutes.

Lift out your loaf of bread and marvel at your creation!!!

mitchell_lindsayLindsay Mitchell
ICGA/ICMB Marketing Director

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