Hello and good morning! Thank you to every single one of you that strolled the Holiday Tidings Tour!
If you’ve followed me you know I do NOT like to bake but I love breaking bread. I just don’t…too scientific for me! But I do like breaking bread, fresh and warm bread. When I was married to my ex I baked a lot of bread, French, sandwich, rolls and buns.
For Thanksgiving rolls aren’t served, too many other carbohydrates to choose from, stuffing and potatoes and so on. I save the fresh home made bread later for sandwiches.
Mark Bittman is a favorite food journalist, blogger and author..
All three books were thrift stores…a great source for books.
I re-found an article by Mark (wrote a food blog at the NYtimes) in 2006 as I was going though a huge plastic bin full of recipes and food articles (started before Pinterest). It was the perfect recipe to use for Thanksgiving’s bread since its takes only 3 minutes to pull together and sits anywhere from 12-24 hours before baking. Its even baked in the dutch oven it rises in!
This is one of the easiest and tastiest breads to make, honestly there’s NO excuse NOT to make bread. The original article, The Secret to Great Bread, and the video (on the left side) which the link is also here. Once you watch the video you’ll see how very easy this bread is to make.
It’s funny, since making the bread, I see it crop up all over Pinterest. I have a pet peeve I’ll share with you, and that’s when someone doesn’t share the “original” source of a recipe. Many food bloggers, by not mentioning the source implies its there recipe. One link I followed on Pinterest indicated this was her “most” popular food post ever on her blog. This blogger had so many questions about the recipe, that a year later, reposted with step by step photo instructions instead of linking to the original video. This is very unprofessional to me.
Mark Bittman’s article/interview recipe developed by Jim Lahey, owner of Sullivan Street Bakery, Manhattan, NY.
Its as easy as mixing all purpose flour with yeast, salt and water. Stir with you finger for about a minute, cover and let rise anywhere from 12 to 24 hours. Remove from bowl knead, lightly pat, fold over, sprinkle four, corn meal or wheat over. Place in PRE HEATED (this important) and bake in dutch oven or pyrex.
Sound easy, it is! Mr. C and all our guest loved it!
I thought about photos for all the steps but I couldn’t do better than the original video does.
Note: if you click on the link to the article Mark changed the recipe up a bit, and the video doesn’t list ingredients, but does say them, and I used Jim’s recipes to the T.
Jim Lahey No Knead Bread
3 cups all purpose flour
1 1/4 tsp. salt
1/4 tsp. instant yeast
1 1/2 cup water
Mix flour salt, and yeast in large bowl. Mix, by twirling your finger around. Add water and mix with hand until a loose ball forms. Cover with saran wrap or towel and let rinse anywhere from 12 to 24 hours.
Preheat over to 500 to 515° WITH the dutch oven/pyrex pan you are making it in. The pan MUST be pre-heated to work.
Slip dough onto board covered with flour, or wheat bran or corn meal. Pat loaf down, fold the corners in, flip over, add flour, corn meal or wheat bran to top, put in HOT pre-heated pan, over with lid. Bake 30 minutes, uncover bake 20 more minutes.
Any questions you have will be answered in the Jim Lahey’s No Knead Bread video.