Wednesday, November 29, 2006
"No Knead Bread" from NYT
Baking your own bread is difficult and time consuming, right? No longer! Mark Bittman shared his simple bread recipe in 11/8/06 issue of NYT. Hiroko was thrilled to try it and yes indeed, it is very easy...
After mixing the bread flour with salt, yeast, and water, let the dough rest for 18 hours. Then, wrap the dough in a corn meal-covered towel, and allow it to rest for another 2 hours or so. Heat a cast- iron pot with lid in the oven at 500 F for 30 mintues. Then, place the dough in the pot, close the lid, and bake for about 30 mintues. Closing the lid will create a steaming effect in the pot. After 30 minutes, remove the lid and bake for another 15 to 20 minutes until the bread becomes a golden color and voila!
Bread was very moist with a chewy texture. Even our Italian friend Maria said that the bread is very similar to breads she used to eat at home in Modena. That's a huge compliment for an inexperienced bread maker! Thanks to Mark Bittman, anyone who is willing to try his recipe can now savor the joy of freshly baked homemade bread!