This recipe is sponsored by Lodge Cast Iron. Let me paint a picture for you. It starts with a golden and ragged-looking crusty loaf of piping hot white bread being roughly torn into chunks, steam escaping, crumbs flying everywhere across the table, and it ends with that swift swooping motion as its hot n’ chewy little self dives deep into the bowl of thick soup and delivers a bit of chewy carbs sopped with flavor to your hungry, happy mouth. Honestly. The pure bliss of this moment. Welcome to fall, bread lovers. I have some really good news for you today. YOU ARE ABOUT TO MAKE BREAD LIKE A BOSS. And you are going to serve it with your rocked-out homemade soups, and the praise will come flowing from family and friends and neighbors alike, and people are not going to be able to stop. This is your moment for Martha-Stewart-level domestic greatness within the normalcy of a regular person life and you are going to milk it. Please scan your brain right now for these lurking thoughts: “I don’t make bread.” “Bread baking takes too long.” “Yeast-y recipes scare me.” Friends, let the record show that I am in your club. I am on that team. I have less than zero percent patience for bread recipes and therefore I do not make bread, at all, ever, and I only have two teeny exceptions: I make brioche from Artisan Bread in 5, like, three times per year, because it makes for perfect tea rings and homemade French toast bakes for the three times per year that the baking diva within comes alive. Also it’s VERY EASY. I make this Miracle No-Knead Bread, inspired from my friends, fellow bloggers, and people of the internet, and I make it a minimum of 250 times every fall and winter because it is the opposite of fancy. Which is confusing because it FEELS fancy to pull a loaf of homemade bread out of the oven, especially when it is tucked into that rustic and beautiful Laura-Ingalls-Wilder-esque red Lodge Dutch Oven that we swoon over every year when the leaves start turning, but seriously – I would, and do, on a regular basis, make this bread for weeknight dinners. There is a reason this is called Miracle No-Knead Bread. It’s worth saying again that my motto for Pinch of Yum is RECIPES THAT REAL PEOPLE WOULD ACTUALLY MAKE. I pass all recipes that hit your eyeballs through this very practical and very important filter. And this bread? This bread is on-brand. Nailed it. If you’ve never done this before, buckle up. You’re so gonna love it in all its crispy, air-pocketed glory. Print Miracle No-Knead Bread Author: Pinch of Yum, with inspiration from my friends Angela and Stephanie Serves: 8 servings Ingredients 3 cups all purpose flour 1½ teaspoons salt ½ teaspoon instant yeast 1½ cups room temperature water Instructions DOUGH PREP: Whisk the flour, salt, and yeast together until mixed. Stir in the water until a chunky, thick dough forms. (Just a reminder: do not knead. NO KNEAD BREAD.) Cover with plastic wrap and let it rest for 12-18 hours. Overnight is ideal here, kids. PREP FOR BAKING: When you're ready to bake, preheat the oven to 450. Stick a 6 quart enamel coated cast iron Lodge Dutch Oven (or similar) in the oven for about 30 minutes to heat. Gently scrape the bubbly dough out onto a well-floured surface. Shape into a ball and cover with plastic while your pan heats up. BAKE: When the pan is hot, line it with parchment paper (BE CAREFUL! I use a wooden spoon to just sort of press it in there) and transfer your dough ball into the pan. Bake, covered, for 30 minutes. Remove the cover and bake another 10-15 minutes to get the exterior nice and golden brown and crispy. Voila! Done. Miracle no-knead bread, you boss you. 3.5.3208 ( pictured here dipped in Chicken Wild Rice Soup. cannot recommend that situation highly enough.) Shout out to our fave Lodge Cast Iron for sponsoring this post! You can read about ten other things I love to do with my adorable red Lodge Dutch Oven in THIS POST from last year. Yes, I am that much of a superfan. The post Miracle No-Knead Bread appeared first on Pinch of Yum. from Pinch of Yum http://ift.tt/2cbkjGW
Let me paint a picture for you. It starts with a golden and ragged-looking crusty loaf of piping hot white bread being roughly torn into chunks, steam escaping, crumbs flying everywhere across the table, and it ends with that swift swooping motion as its hot n’ chewy little self dives deep into the bowl of thick soup and delivers a bit of chewy carbs sopped with flavor to your hungry, happy mouth. Honestly. The pure bliss of this moment.
Welcome to fall, bread lovers.
I have some really good news for you today.
YOU ARE ABOUT TO MAKE BREAD LIKE A BOSS.
And you are going to serve it with your rocked-out homemade soups, and the praise will come flowing from family and friends and neighbors alike, and people are not going to be able to stop. This is your moment for Martha-Stewart-level domestic greatness within the normalcy of a regular person life and you are going to milk it.
Please scan your brain right now for these lurking thoughts: “I don’t make bread.” “Bread baking takes too long.” “Yeast-y recipes scare me.”
Friends, let the record show that I am in your club. I am on that team. I have less than zero percent patience for bread recipes and therefore I do not make bread, at all, ever, and I only have two teeny exceptions:
It’s worth saying again that my motto for Pinch of Yum is RECIPES THAT REAL PEOPLE WOULD ACTUALLY MAKE. I pass all recipes that hit your eyeballs through this very practical and very important filter.
And this bread? This bread is on-brand. Nailed it. If you’ve never done this before, buckle up.
You’re so gonna love it in all its crispy, air-pocketed glory.
( pictured here dipped in
Shout out to our fave
You can read about ten other things I love to do with my adorable red Lodge Dutch Oven in
The post
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