So my amazing yoga teacher Ann Brock of Everybody Needs Balance Yoga http://everybodyneedsbalance.weebly.com/index.html HIGHLY recommended this No-Knead-Bread from Steamy Kitchen – Ann is a foodie too so I always trust her recommendations. I waited a few weeks, because due to the upcoming wedding (September!), we are really trying to cut back on “refined” carbs and eat a bit lighter. BUT I knew we were getting clams from the local clam shack (see post below) and I couldn’t make the mistake of having no bread to soak up the amazing clam/butter/garlic/EVOO/white wine broth that the clams would be bathing in after being taken off the grill.
So, I began the process of No-Knead-Bread – I followed the directions pretty much to a tee – visit http://steamykitchen.com/168-no-knead-bread-revisited.html for the complete recipe. Note: next time I will use half whole wheat flour and add a bit more salt if we weren’t eating it with clams or mussels (which are naturally salty) because I found the bread to be a bit flat. But- for the purpose of soaking up all the clam goodness, this bread was perfect – especially because I had added truffle salt to the broth. The bread is perfect for entertaining – it’s a stunner, has a great thick and hearty crust and the inner part is light, soft and delicious – and would be great with a salted whipped butter or dipped in EVOO, balsamic, salt and pepper.
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- After mixing initial ingredients. Time to let sit for ~12-20 hours covered in plastic wrap. I let it sit from about midnight until 5pm.
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- After sitting for 20 hours. Didn’t rise as much as I expected.
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- Place on floured surface. Fold ends into the center and flip. Let sit 2 more hours.
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- Place on parchment paper in a bowl.
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- Sitting for 2 more hours.
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- Cover the dough and let sleep for ~2 hours.
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- Timer set.
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- 30 minutes at 350F in an oven safe pot with a lid. Make sure the pot AND lid are oven-safe.
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- Last 30 minutes in the oven uncovered. Yes, I cooked it with the parchment underneath.
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- Hot out of the oven! My mom and sister Lauren are bread fiends …. they would kill for this loaf :)
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- Looks like a professional loaf of bread. Crusty on the outside, moist, soft and airy on the inside. Just give me some butter and a slice for dinner and I’ll be happy.
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- Dinner is served. Crusty homemade bread with RI clams and salad. Bon appetit!
