no –knead french bread
(1 rating)
I have got to have bread with all my pasta dishes.This helps me save alot of money making my own. To store,wrap loaves individually in plastic wrap and freeze. To thaw and re-crisp, unwrap and place in 300 oven.
(1 rating)
yield
serving(s)
prep time
15 Min
cook time
25 Min
Ingredients For no –knead french bread
-
2 cups tepid water (90* to 100*)
-
2 pkg. regular active dry yeast (not quick rise)
-
5 cups unbleached all-purpose flour
-
2 tsp. salt
How To Make no –knead french bread
-
1Measure water into large bowl. Sprinkle yeast over water; let stand 5 minutes. Stir in 2 cups flour until smooth. Stir in remaining flour and salt, stirring until dough pulls away from sides of bowl. Cover with plastic wrap and refrigerate overnight
-
2Remove dough from refrigerator 2 hours before shaping and let rise, covered in a warm place until almost double in size.
-
3Coat a dark, rimless baking sheet with cooking spray. Coat work surface with cooking spray and dust with flour. Transfer risen dough onto work surface; divide into 3 pieces. Shape into long, narrow loaves (about the length of the baking sheet). Place loaves on prepared baking sheet, cover and let rise until puffy, about 45 minutes.
-
4Preheat oven to 450. Make 4 to 5 diagonal slashes on each loaf with a sharp, serrated knife. Spritz loaves heavily with water. Bake until loaves are golden 25 to 35 minutes. Cool on wire rack.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT