On our way to school in the morning we pass a local bakery, the sweet smell of bread travels with us right under our noses. We all seem to let out some sort of sound, mine usually comes with a deep inhale and exhale taking in every effort to almost taste it. I have always been a baker, measurements tend to be easier for me than opening a refrigerator as a blank canvas, I just end up staring never knowing what to make. Over the past two years Coco has baked bread every Thursday at her preschool, I figured if my daughter can do it, so can I. Some things in life can seem complicated and over whelming, so let me take a load off. Baking your own bread can be easy an task, it also can become a part of your weekly rhythm. I talked a little about this when I posted our Almond Milk recipe. Bringing the whole family into the kitchen is a wonderful bonding experience, it becomes a symbol for creating together. That freshly baked bread aroma will fill the kitchen, providing a sense of warmth, smiles and salivating taste buds. This recipe is a classic, your best baking friend. The No Knead Bread recipe is as easy as 1,2,3 but I feel as if I need to prove it to you. So I have created a little video to shows you the steps, watch it with your little ones and the all of you make this tasty magic a reality! You will not be sorry.
NO KNEAD BREAD
3 cups of organic all purpose flour
1/4 teaspoon instant yeast
1 1/4 teaspoon salt
1 5/8 filtered water
Step 1: Add flour, yeast, salt to a large bowl and mix together. Then add the water. Stir it up using your hand, it is a simple quick mix don't worry about it being incredibly sticky, this is the gluten. Cover the bowl with plastic wrap and set aside for 12-18 hours at room temperature. . I usually do this in the evening and leave it over night. If the kids are involved then we do it early in the morning before school so that when they get home we can bake it together!
Step 2: Look for the bubbles on the surface of the dough, this means its done. Uncover. Lightly flour a surface and scrape the dough out of the bowl. It will still be somewhat sticky. Sprinkle some extra flour on it and then fold it over on it's self a few times. Cover loosely with plastic wrap and set aside for 15 minutes. ( Most the time I actually skip this step) Using flour to cover your hands gently shape the dough into a ball. Cover a dish cloth in a generous amount of flour or cornmeal and place the dough seam side down, then wrap it up with the remaining dish cloth. Some people choose to use two, I use one big one! I also line mine with parchment because the dough is so sticky it has ruined a couple of my cloths! Now leave it for 2 hours to rise. The dough should be double in size and be springy to the touch.
Step 3: While the dough is rising, turn on the over to 450 degrees. 30 minutes before the bread has finished rising place a ceramic or cast iron 8 quart covered pot into the oven. When the dough is ready, carefully take out the hot pot, sprinkle a little flour on the bottom and place the dough seam side up in the pot. Wiggle the pot a little to evenly distribute the dough, it will also work its self out in the over as it rises more. Cover with lid and bake for 30 minutes. Remove lid and bake for a further 15-30minuts until the loaf is nice and brown. Cool on a rack. Then dig in.
VIDEO BY LAUREN MOORE