{"id":965,"date":"2010-03-15T21:06:00","date_gmt":"2010-03-16T03:06:00","guid":{"rendered":"https:\/\/cheerykitchen.com\/2010\/03\/15\/no-knead-crusty-artisan-bread-and-rolls\/"},"modified":"2015-07-08T23:18:33","modified_gmt":"2015-07-09T05:18:33","slug":"no-knead-crusty-artisan-bread-and-rolls","status":"publish","type":"post","link":"https:\/\/cheerykitchen.com\/no-knead-crusty-artisan-bread-and-rolls\/","title":{"rendered":"No-Knead Crusty Artisan Bread and Rolls"},"content":{"rendered":"
One of the great joys of our service in New York City, for 18 months, was feeding lots of missionaries, students, and friends from our church. Most of these gatherings were fairly informal. I tried to plan something filling and nutritious on a limited budget for a large group. When we grilled chicken breasts or made pulled-pork I ordered delicious rolls at Parisi Brother’s Bakery on 31st and Broadway, in Astoria, Queens. Picking up our large order at 7 AM, still hot, these steamy rolls fogged up our car and made it smell fabulous!<\/span><\/p>\n Upon finishing our mission, we returned to a small town in the West. \u00a0No more plentiful bakeries and missing my New York resource, I thought back to 2006 when Mark Bittman of the NY Times started a frenzy in the baking world. He published Jim Lahey’s, No-Knead Bread<\/span> recipe. Lahey, worked as a baker at Manhattan’s Sullivan Street Bakery.<\/p>\n I found the recipe again for for No-Knead Crusty Artisan Bread and went to work, hoping for big city results. What a snap! It’s so crusty, easy, and everybody loves it. \u00a0Jim’s inventive method allows time <\/span>to do all the work while you sleep and then do everything else!<\/p>\n You will need a dutch oven or large pot with a lid. \u00a0It needs to handle high heat and be plastic free. My favorite pot is a Lodge, 4-quart, cast iron dutch oven with handles, in other words it doesn’t have to be fancy. \u00a0I use the old pan we use for Dutch-oven cooking and camping. \u00a0Other than that, everything else you need is pretty basic.<\/p>\n [amd-zlrecipe-recipe:95]<\/p>\n So here’s another way of making a great No-Knead Bread<\/span>. <\/span><\/b><\/p>\n It works well when you haven’t planned for an overnight rising. In two hours your dough is ready to make 2 large loaves or up to 12 beautiful sandwich style rolls. Here’s a run through:<\/span> In a large bowl, add 3 cups of lukewarm water with 1 1\/2 tablespoons instant yeast, 1 1\/2 \u00a0tablespoons kosher salt, and 6 1\/2 cups unbleached bread flour. Stir together until there are no more dry patches. Dough will be quite loose. Cover with a towel and place in a warm spot for 2 hours (or up to 5 hours).<\/p>\n At this point you can make your bread or rolls, or you can refrigerate the dough for as long as two weeks.<\/p>\n For a loaf, fold the four edges under, gently stretching the dough to form a smooth ball on top and a lumpy bottom. You can use flour or bran to dust a towel, (a smooth towel, not terrycloth). Let rest for 1 to 2 more hours.<\/p>\n Often I use this vintage pot, a treasured hand-me-down from my mother-in-law. Its sides are 4″high x 9″ across the top, and makes a great round loaf. Use a covered pot, four-quart or larger, cast-iron, Pyrex, ceramic, or enamel, that can go in a 450\u00b0 oven.<\/p>\n You may want to sprinkle your pot with cornmeal or use a parchment round so your bread doesn’t stick. The last 30 minutes that the bread is rising, turn your oven to 450\u00b0 and slip your covered pot in the oven to preheat.<\/p>\n Your dough should have doubled in size. Remove the pot from the oven. Holding the towel, dump the wobbly dough into the hot pot. It doesn’t matter which way it lands. Gently shake to even the dough out. Cover and bake at 450\u00b0 for 30 minutes. Uncover and bake for another 15-20 minutes or until the crust is beautifully golden.<\/p>\n Remove and let cool on a wire rack. If not eaten right away, you can re-crisp crust in a 350\u00b0 oven for 10 minutes. Note, I used wheat bran on my towel to keep the bread from sticking.<\/p>\n I have found that this is an easy and effective method to produce the kind of loaf usually on sale in artisan bakeries for a pretty penny. My bread has a dense crumb and a really crusty, crunchy crust.<\/p>\n My family likes it with soft butter when it’s hot right out of the oven!<\/p>\n Now, for a perfectly crusty roll, this recipe will produce a dozen large hard rolls. I use the same method tucking the dough under to form a smooth top and place them on a greased and cornmeal covered cookie sheet. I like to dust the tops with a little flour.<\/p>\n A half-size sheet with 6 rolls fits perfectly into my toaster size confection oven. I bake them at 425\u00b0, (with confection) or 450\u00b0 in a regular oven, for 16 to 18 minutes. Watch carefully your first time as some ovens vary greatly.<\/p>\n
\n
\n<\/span><\/p>\nNo-Knead Crusty Artisan Bread and Rolls<\/h2>\n
<\/a><\/h2>\n