fresh from the oven

This is truly a beautiful thing. I’ve been on a homemade bread kick since my sister introduced me to no-knead bread. I find it difficult to get my hands on a decent loaf in my neighbourhood. It’s costly, usually too big and who knows what’s inside. If you want fresh bread for dinner, take 10mins in the morning to mix the dough, alternatively, mix the dough before going to bed for a fresh loaf in the morning.

No-Knead Bread
Makes 2 6″-rounds
Active Time: 10mins
Start to Finish: 45mins (+ min 2 hr rising time)

2.5 cups all-purpose flour
.5 cups whole wheat flour
1/2 tsp instant yeast
1 tsp salt
1 3/4 cups warm water
squirt of honey

1. In a large bowl, mix flour, yeast, salt. If using honey, squeeze a little in to water and dissolve. Add water, stir until blended with a wooden spoon or spatula. Dough will not be beautiful, don’t worry. Cover loosely with plastic wrap and let rest. Recommended time is 8hours, but I’ve had no problems with 1-2 if placed in a warm spot. Dough is ready when air bubbles dot the surface.
2. Get ready to bake – Preheat oven to 450. Bake in a dutch oven, on a pizza stone or on a baking tray with parchment or cornmeal. Throw a handful of flour on the surface of the dough, run a knife down the middle and dig out half the dough. With floured hands, fold under itself a couple times to make a nice round shape. It’s ok if the bottom seems bunchy and uneven. Let it rest another few mins while the oven pre-heats.
3. Pat a nice coating of flour on the surface of the round and score an ‘x’ in the top. Place in the dutch oven (which is also pre-heated) and cover. Bake for 25mins, uncover and bake for an additional 15. Let cool.

Dough can be kept in the fridge for a week after rising. Double the recipe and have a fresh loaf daily!