No Knead Bread (Chicago Tribune)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 114.0
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 233.2 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 0.8 g
- Protein: 3.2 g
View full nutritional breakdown of No Knead Bread (Chicago Tribune) calories by ingredient
Introduction
Must have 12-18 hr. rise Must have 12-18 hr. riseNumber of Servings: 12
Ingredients
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3 cups all purpose or bread flour
1/4 tsp instant yeast
1 1/4 tsp salt
1 5/8 Cups water
Directions
In lg bowl, combine flour, yeast and salt. Stir in water. Don't fret over shaggy, sticky doubh
Cover bowl with plastic wrap. Let doug rest at room temp for at least 12 hours, preferable 18.
Lightly flour a work surface and scoop dough onto it. sprinkle with a little more flour and fold once or twice let rest 15 minutes.. Dust dough lightly with flour. Coat towel with flour, Put dough seam side down dust with flour. Cover with another towel and let rise for about 2 hours. When it is ready, dough will have doubled and will not readily spring back. At least 30 min before bread is ready, heat oven to 450. Put a 4 to8 Quart heavy covered pot (cast iron, enamel, pyrex or ceramic) in the oven as it heats Carefully slide pot out of oven. Pull off top towel. Slip a hand under bottom towel and turn dough over into pot, seam side up. Cover pot with lid and bake 30 minutes. Remove lid and bake another 10 to 15 minutes, until beautifully browned. Cool on a rack.
Number of Servings: 12
Recipe submitted by SparkPeople user GRANNY2.
Cover bowl with plastic wrap. Let doug rest at room temp for at least 12 hours, preferable 18.
Lightly flour a work surface and scoop dough onto it. sprinkle with a little more flour and fold once or twice let rest 15 minutes.. Dust dough lightly with flour. Coat towel with flour, Put dough seam side down dust with flour. Cover with another towel and let rise for about 2 hours. When it is ready, dough will have doubled and will not readily spring back. At least 30 min before bread is ready, heat oven to 450. Put a 4 to8 Quart heavy covered pot (cast iron, enamel, pyrex or ceramic) in the oven as it heats Carefully slide pot out of oven. Pull off top towel. Slip a hand under bottom towel and turn dough over into pot, seam side up. Cover pot with lid and bake 30 minutes. Remove lid and bake another 10 to 15 minutes, until beautifully browned. Cool on a rack.
Number of Servings: 12
Recipe submitted by SparkPeople user GRANNY2.
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