Make No-Knead Bread with My Yummy Dipping Oil
|Pin It for Later|
|My No Knead Bread|
It looks easy enough, right? Start the night before you want to bake the bread by mixing together three cups of bread flour, 1 1/4 teaspoons of salt, 1/4 teaspoon of rapid rising yeast with 1 1/2 cups of water. Just use a wooden spoon to stir the mixture into a dough.
|The Dough Mixes Simply|
Fourteen hours later you'll find the dough has risen and is bubbly.
|The Dough is Full of Air Bubbles|
|Let the Dough Rest|
|The Final Rise|
|A Dutch Oven is the Perfect Baking Vessel|
This bread has a crunchy crust and a lovely rustic texture that is soft and full of yummy holes. It makes wonderful nooks and crannies, perfect for dipping into your favorite seasoned dipping oil.
I love to serve an herb-infused dipping oil with this no knead bread. Prepare your oil mixture while the bread is baking.
|Make a Yummy Dipping Oil|
Yummy Olive Oil Dipping Sauce
- 1/2 cup of extra virgin olive oil
- 1-2 cloves of garlic, minced
- 2 teaspoons fresh minced rosemary, or 2 teaspoons dried Italian herb blend
- pinch of crushed red pepper
- 1/4 teaspoon salt
- fresh ground pepper to taste
Gently heat the olive oil in a small frying pan over low heat. When the oil is warm, add the garlic, crushed red pepper, and rosemary. Cook together for one-two minutes, until the aroma of the garlic and rosemary fills the air. You do not want the garlic to brown. Remove the oil mixture from the heat to cool. This will give the garlic and rosemary time to infuse the oil with yummy flavor.
Once cool, taste the mixture and add salt and pepper as needed. Pour onto a shallow plate. Grate a little Parmesan cheese over the oil mixture.
So friends, bake a loaf of this rustic No-Knead Bread and make a delicious dipping sauce for dipping. You'll be glad you did.
Essential Resource List
Lodge Dutch Ovens
Le Creuset Dutch Ovens
Shared on Meal Plan Monday and Metamorphosis Monday.
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