|My No Knead Bread|
Today I wanted to try the No Knead Bread that became all the rage several years ago. Even though it has been touted far and wide for a few years I have never made the bread. I decided it was about time for me to get on board with "all the rage". I'm slow like that. It takes me a while to embrace trendy, new ideas.
In case there are still some out there who are unaware of no knead bread, Mark Bittman and Jim Leahy introduced the world to this no knead technique in 2006. Check the video below for their demonstration of the no knead method. You'll see just how easy making this bread really is.
It looks easy enough, right? Last night I mixed together three cups of bread flour, 1 1/4 teaspoons of salt, 1/4 teaspoon of instant yeast with 1 1/2 cups of water. I used a wooden spoon to stir the mixture into a dough.
|The Dough Mixes Simply|
Fourteen hours later the dough was risen and bubbly.
|The Dough is Full of Air Bubbles|
|Let the Dough Rest|
|The Final Rise|
|A Dutch Oven is the Perfect Baking Vessel|
|My First Loaf of No Knead Bread|
This bread has a crunchy crust and a lovely rustic texture that is soft and full of yummy holes. It makes wonder nooks and crannies, perfect for dipping into your favorite olive oil sprinkled with your favorite bread dipping seasonings.
It just so happened that I had a special bottle of olive oil I had just purchased at Narragansett Bay Olive Oil Company, in Wickford, Rhode Island.
|The Narragansett Bay Olive Oil Company Shop|
|Assorted Olive Oils|
|Make a Yummy Dipping Oil|
So friends, it's time to jump on the No Knead Bread bandwagon if you haven't already. Break out a favorite extra virgin olive oil and make a delicious dipping sauce for your rustic bread. You'll be glad you did.
This post is not sponsored. While I did meet the proprietor of the Narragansett Bay Olive Oil Company while shopping there, all products were paid for by me, myself and I.