Love homemade bread but hate kneading? Well, no knead with this recipe! (Ah, so punny. I know.)
I made bread over the weekend, so easy, so delicious, and only has four ingredients! (And no, HFCS is not one of them.)
I found the recipe from The Steamy Kitchen. So here's how you do it, my way.
Step 1: measure 1/2 cup whole wheat flour and 2 1/2 cups bread flour into a large mixing bowl.
Step 2: add 1 teaspoon kosher salt.
Step 3: curse a little in your head because you don't have instant yeast.
Step 4: measure out 1 1/2 cups warm water separately (which would normally be added directly to the flour mixture) and add a little over a teaspoon of regular yeast, to dissolve. Let it sit for a bit, then add to flour mixture, and stir it all up.
Step 5: furrow your brow and wring your hand a bit because your dough looks really dry. Cover the bowl with seran wrap, leave it out on the counter, and go lie in bed, worrying about whether or not it will turn out.
Step 6: the next evening (12-20 hours later) turn the dough out onto a well floured surface. pull in the edges to make a nice ball. (See Steamy Kitchen for pictures of this.) Make sure to wet your hands when you do this. Turn the ball, seam side down, onto a well-floured cotton towel, the smooth kind, not the bath-towel kind. Fold the edges of the towel over your dough, and put it in a bowl to rise for 2 more hours. (After two hours, I put it in the fridge, with the intention of baking in the morning.)
Step 7: Take your dough out of the fridge. Turn on your oven, up to 450 degrees. Put a covered dish in the oven, let it warm up in there for 30 minutes. Then do some crazy maneuvering and dump your dough ball into the dish. Now the seam is facing up, and will look super cool when it is all baked. Replace the lid, and put your bread in the oven, baking for 30 minutes.
Step 8: After 30 minutes, remove the dish and lid, squeal with excitement at how awesome the bread looks, and put it back in the oven, lidless, to bake for another 20 minutes.
Step 9: Remove your golden loaf, to cool on a wire rack. Wait anxiously, listening to the crust crackle, for it to cool a bit. Then cut of the end, slather it with something delicious (butter is always a good choice) and gobble it up.
Enjoy! Let me know if you try this, I'm interested to see what you think! (Also, I made this into more steps than it probably needs to be. Really, it is just mix, rest, shape, rest, bake. It took me three days, but I only spent a few minutes each day actually making the bread, the yeast did the rest of the work!)