Polly Motzkos Easy 20-hour Bread
From pollymotzko 15 years agoIngredients
- 3 cups all-purpose or bread flour, more for dusting shopping list
- 1/2 teaspoon active dry yeast-Fleischmann's Active Dry Yeast in a jar shopping list
- 1¼ teaspoons salt shopping list
- 1-1/2 cups bottled spring water that has been microwaved in a bowl for 1 minute shopping list
- (The original recipe called for 1/4 teaspoon yeast but my friend Rob has been making this for 4 months now and swears by these measurements and I ABSOLUTELY LOVE THE RESULTS!) shopping list
- I WOULD ALSO ADVISE LOOKING AT THIS WEBSITE. IT TAKES YOU THROUGH THE STEP BY STEP PROCESS WITH GREAT PICTURES. shopping list
- http://steamykitchen.com/blog/2007/09/10/no-knead-bread-revisited shopping list
How to make it
- 1. In a large bowl combine flour, yeast and salt. Add 1-1/2 cups bottled spring water, and stir until blended; dough will be shaggy and sticky. Cover bowl with lint-free cloth and keep in a draft free place for 20 hours. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
- 2. Dough is ready when its surface is dotted with bubbles. Grab the dough with scrupilously clean hands and shape it into a ball.
- Grease a cast iron skillet with oil using a paper towel to coat lightly with oil.
- 3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.
- Put dough ball on greased cast iron skillet and let rise for 2 hours.
- When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
- 4. At least a half-hour before dough is ready, heat oven to 450 degrees.Cover with lid and bake 30 minutes, then remove lid and bake another 30 minutes, until loaf is beautifully browned.
- Cool on a rack.
- Yield: One really gorgeous large round 1½-pound loaf.
The Rating
Reviewed by 6 people-
sounds good will print and save thanks high5
momo_55grandma in Mountianview loved it -
I have to say that its an interesting recipe. I love that you can bake it in a cast iron pot. I will try this for sure.
bluewaterandsand in GAFFNEY loved it -
Sounds delicious, Polly --- a MUST-bake!
HIGH FIVE, and flagged as beautiful.
Elaine :+Dchefelaine in Muskoka loved it
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