This weather makes my heart full of hate. BUT. I'm all about positivity lately, so I'm focusing on the silver lining: Cold weather = Perfect homemade bread weather.
Remember when I told you to start making the New York Times No Knead Bread? Do you remember?
Have you started making it yet? WHY NOT?
|Are you looking at this bread? WHAT ARE YOU WAITING FOR?|
I made a loaf with chopped kalamata olives in it last week. It was, unsurprisingly, delicious. I added it during the last rise and am now thinking of other delicious things to put in it. Feta, maybe. Or chocolate chips. Not together, but individually. I'm sure either way it'll be fantastic.
Anyway, here is the link to the recipe, so go make it. NOW. There are 4 ingredients and all you have to do is stir them. That's it.
God. You're lazy for not clicking the link. Here's the recipe:
New York Times No Knead Bread
3 cups flour
1 1/4 tsp salt
1/4 tsp yeast
1 1/2 cups water [or a little more]
1. Put the ingredients in a big bowl.
2. Stir. It should look a bit shaggy - not like a smooth ball of dough. [Don't get bent about too much or too little water. I've done both, and it's been fine.]
3. Cover with some plastic wrap and a tea towel.
4. Let it sit at least 12 hours - I usually end up at about 24 hours.
5. Preheat Dutch oven or one of those covered roasters in the oven at 450 for 20 minutes.
HERE IS WHERE I CHANGE STUFF UP:
6. While the oven and baking thing are heating, dump the dough onto a floured piece of parchment paper.
7. Add whatever you want to add - or nothing.
8. Make the dough into a ball so it's all covered with flour.
9. Cut across the top of your dough ball in an X shape.
10. Cover with plastic wrap and tea towel.
BACK TO THE NYTIMES RECIPE
11. When the Dutch oven is preheated, take it out of the oven and dump the ball o' dough into the pot.
12. Shake the pot so the dough ball is centered.
13. Cover and bake for about 30 minutes.
14. Take the lid off and bake for another 15 minutes or so. Maybe less, depending on your oven.
15. Take the bread out of the Dutch oven - I just use the oven mitts - and put it on a cooling rack.
EAT. EAT IT ALL.
I'm going start a loaf right now and then curl up under my fuzzy blanket and read. Because it is so stupid cold and also, stirring is exhausting.
|I wish the internet had smells. But only in this instance.|
Are you trying to tell me you aren't going nuts to eat that? If not, I don't think we can be friends.