request from grams33

breenthumbMarch 2, 2015

This was on another post. I'm just posting here to get it noticed. Hope that's OK with you grams33.
grams33

I
know this isn't the way to send a comment but I could not get it to go
if I just wrote it. So- for give me-but will someone please print the
crusty bread recipe baked in a Dutch oven>
Also why can't I write a message on here-it keeps rejecting it because I
have no title-but I did. This is the onlty way I could get it to go/
Forgive me blfenton-

SaveComment6Like

Comments (6)

Thank you for reporting this comment. Undo

sweet_betsy No AL Z7

Speedy
No Knead Bread

Ingredients

3
cups bread flour

1
packet (1/4 ounce) instant yeast

1
½ teaspoons salt

Oil
as needed

Preparation

Combine
flour, yeast and salt in a large bowl. Add 1 1/2 cups water and stir
until blended; dough will be shaggy. Cover bowl with plastic wrap.
Let dough rest about 4 hours at warm room temperature, about 70
degrees.

Lightly
oil a work surface and place dough on it; fold it over on itself once
or twice. Cover loosely with plastic wrap and let rest 30 minutes
more.

At
least a half-hour before dough is ready, heat oven to 450 degrees.
Put a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex or
ceramic) in oven as it heats. When dough is ready, carefully remove
pot from oven. Slide your hand under dough and put it into pot, seam
side up. Shake pan once or twice if dough is unevenly distributed; it
will straighten out as it bakes.

Cover
with lid and bake 30 minutes, then remove lid and bake another 15 to
30 minutes, until loaf is beautifully browned. Cool on a rack.

CI's
recipe also suggests putting a large sheet of parchment paper into
the dutch oven before dropping in the dough, to make it easier to
remove when its done. Let the bread fully cool before slicing, to
enjoy the crust to its fullest.

Like Save March 2, 2015 at 7:49PM

Thank you for reporting this comment. Undo

morz8 - Washington Coast

Grams, are you clicking inside the box that reads "Need Help For My Kitchen" and typing your title there?

Then, dropping down to the box below that to type your comment or question. followed by clicking the green post box?

Like Save March 2, 2015 at 8:07PM

Thank you for reporting this comment. Undo

sheilajoyce_gw

I am interested in trying this bread, but will it work well with regular flour? Also, my Dutch oven is stainless steel clad Revereware. Will that work as well?

Like Save March 2, 2015 at 8:46PM

Thank you for reporting this comment. Undo

sweet_betsy No AL Z7

I copied this recipe from a thread on the KT several weeks ago but have not tried it yet. I think Raven and several others have made it. Maybe they will be able to answer you questions.

Like Save March 2, 2015 at 8:59PM

Thank you for reporting this comment. Undo

pkramer60

Yes, you can use regular flour . Can your Revereware take heat this high? If so, it should work.

PS: I make this bread often and it is wonderful. Crusty and sense, and you can re-heat the leftovers to get the crunch back after a few days. Also freezes well for later eating.

Like Save March 2, 2015 at 9:22PM

Thank you for reporting this comment. Undo