I have made the revolutionary no-knead bread recipe detailed in The New York Times back in 2006 several times. A quick whisking of flour, salt, water, and a teeny bit of yeast rests for 18 hours, is never kneaded, and is cooked in the oven in a preheated heavy iron pot such as a Le Creuset.
Not too long ago, an updated, speedier recipe was introduced. Initially I was resistant to the idea that I could make the same deliciously crusty, rustic loaf in a much smaller amount of time. And besides, why would I want to? The 18 hours that the dough bubbled on my countertop was of no consequence to me.
This all changed one sad, desperate morning. After I had whisked together the ingredients the night before, I poured out the dough onto my floured countertop for it to rest for an hour before I baked it. I was looking forward to presenting the perfect loaf to my dinner guests later that evening. Suddenly, I heard a horrid sound coming from the kitchen and as I turned the corner I stared at my two normally adorable Labradors gulping down gobs of dough that had been 19 hours in the making. They were like two starved lions tearing apart a zebra carcass and within seconds, it was gone. I'm not going to lie, I cried about it a little to The Chef.
After the dogs spent a time-out in their kennels, I got to work on my second, speedier loaf. This one comes together in about 6 hours and really, the result was just as good as the original version. The exterior is a golden, crusty wonder with a pleasantly chewy, airy interior. It begs to be slathered in butter and, as I found out after having 4 glasses of wine too many, makes an excellent hangover-quenching grilled cheese sandwich the next day. I have no doubt any leftovers would also make very good french toast.
You can find the recipe for Speedier No-Knead Bread here.
Also, here are two other fantastic variations using the same, slow, no-knead method:
Not too long ago, an updated, speedier recipe was introduced. Initially I was resistant to the idea that I could make the same deliciously crusty, rustic loaf in a much smaller amount of time. And besides, why would I want to? The 18 hours that the dough bubbled on my countertop was of no consequence to me.
This all changed one sad, desperate morning. After I had whisked together the ingredients the night before, I poured out the dough onto my floured countertop for it to rest for an hour before I baked it. I was looking forward to presenting the perfect loaf to my dinner guests later that evening. Suddenly, I heard a horrid sound coming from the kitchen and as I turned the corner I stared at my two normally adorable Labradors gulping down gobs of dough that had been 19 hours in the making. They were like two starved lions tearing apart a zebra carcass and within seconds, it was gone. I'm not going to lie, I cried about it a little to The Chef.
After the dogs spent a time-out in their kennels, I got to work on my second, speedier loaf. This one comes together in about 6 hours and really, the result was just as good as the original version. The exterior is a golden, crusty wonder with a pleasantly chewy, airy interior. It begs to be slathered in butter and, as I found out after having 4 glasses of wine too many, makes an excellent hangover-quenching grilled cheese sandwich the next day. I have no doubt any leftovers would also make very good french toast.
You can find the recipe for Speedier No-Knead Bread here.
Also, here are two other fantastic variations using the same, slow, no-knead method:
- Rosemary Lemon Bread from Williams Sonoma
- Chocolate Cherry Pecan Bread from King Arthur Flour
Posts
3 comments:
Looks yummy! I'm trying it this weekend.
Now. Should I feel ashamed that I own none of your essential books? Sheesh. I suck.
What about "Almost No-Knead Bread" from Cook's Illustrated? Someone has made this (Sean? Eric M.? Erin?) and how does it differ from the New York Times' version?
Have read Artisan Bread in 5 Minutes a day by Jeff Hertzberg, a Minnesotan. I love it , it makes bread making sooo easy.
Post a Comment