Oh wow.....this is some GOOD bread. When I found the recipe it said that this bread would barely have a chance to cool off before it is gone and they were not lying. I love to bake bread. I've made many recipes for no knead bread but none as good as this one. If bread making scares you this is your recipe. And it could not be easier! You start by putting 3 cups of flour in a bowl.
Add 1/4 tsp. of yeast.
Add 1 3/4 tsp. of salt.
Add a heaping tablespoon of diced fresh rosemary and stir this all together.
Add one and one half cups of water.
Stir this just until all the dry ingredients are combined with the water.
Cover the bowl with plastic wrap and sit it somewhere warm for 18 hours. Yep, 18 hours.
This is what it looks like 18 hours later.
Heat a small heavy pot (like a le creuset) in the oven as you preheat the oven to 450 degrees. When the oven temp hits 450, place the dough in the pot and cover the pot and place it in the oven for 30 minutes.
After 30 minutes remove the lid and continue to cook for 20-30 minutes longer until it turns golden.
Remove and cool on a rack. This is the tricky part. Mine never made it to the cooling rack. I removed this from the oven just as my daughter and husband were ready for breakfast.
They ate more than half of the loaf while it was still warm. I already have another bowl of dough rising. Then the blog Tech showed up to do the post and he ate half of what was left. This is a definite keeper! And the variations are endless. I think I am going to try roasted garlic and olives in the next loaf.Mmmmm..Mmmmmm...Mmmmmmm!!!
Then I made 2 loaves of rye!***Remember to enter the giveaway by clicking on the button on the sidebar.
Comments
Have a happy day.
xoxo to Teddy Guardian of the Garden.
:)
Have a great day now!
Christer.
Kisses and love from us.
LisaDay
This process is very similar to the way we used to make cornbread, except we used the stove eye to heat the pan, then baked the corn bread at 350F for an hour. I did this trial in my conventional oven to see the result. Will try it, again, using the solar oven to see the result.
This bread is absolutely delicious but I'm wondering how full your flour cups were. When I finished with all my ingredients, it seemed runnier than your nice little ball of dough. Did you use rounded cups? Whatever, the bread turned out with a lovely crunchy crust and beautiful soft texture. Thanks for sharing. I'll probably post a solar rendition, later on, and will give you credit for the source of the recipe.