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Flour, Yeast and Time?

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Flour, yeast, time AND water? You’ve got bread!

It’s a great time to experiment with no-knead breads–they take longer to rise, but do not require much hands on.

Here’s one basic technique:

round loaf of bread6 1/2 cups flour
With 3 cups lukewarm (about 100 degrees) water,
1 1/2 T yeast and
1 T salt  in a large bowl or bucket,
Cover loosely with plastic wrap or lid and
Let it sit at room temperature for 2 hours.

Refrigerate for at least overnight and bake as needed over a week’s time.

To bake:
Grab a grapefruit-sized piece (about a quarter of the dough),
Shape in to a round loaf and
Put a piece of parchment on a pizza peel (if you are using a pizza stone) or a baking sheet
Place loaf on parchment to rise for 40-60 minutes
20 minutes before baking, preheat oven to 450 (with pizza stone in oven if using) and
Put shallow rimmed baking sheet directly below rack with pizza stone or where baking sheet will be
After rising/preheating, cut an X on the top of the loaf
Slide/put bread in to oven,
Pour 1 cup hot water in to rimmed baking sheet below and close oven

Bake for about 30 minutes until crust is brown. Remove from oven and cool on rack.

*makes 4 small loaves, recipe can be halved

To explore no-knead bread or other bread recipes/techniques, please log in to the Web Resources page (MPPL card number and PIN required) and access Article Finder. There, you can search for related articles (try using the terms: “no-knead bread recipes” “whole wheat bread recipes” or just “bread recipes”).

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