No Knead Bread (Quicker)
- 1 1/2 cups warm water (not hot as Jim suggests it killed my yeast)
- 1 1/2 teaspoons Active Dry Yeast
- 1 1/2 teaspoons Sugar (Adding sugar to feed the yeast)
- 1 1/2 teaspoons Red Wine Vinegar (Helps Yeast and Gluten development)
- 2 3/4 cups All Purpose Flour
- 1 1/2 teaspoons Salt
- 1.tn a large mixing bowl add the warm water, yeast and sugar and let stand until you see the yeast bubbling.
- 2.tdd Red Wine Vinegar
- 3.tdd salt to the All Purpose flower, lightly stir and add this mixture to the water and and stir. Note: the dough will be wet and stringy
- 4.tow cover with a kitchen towel and let rise in your oven for 1 to 2 hours or until the dough had doubled. Turn on the oven light or just warm the oven and turn it off before putting the dough into the oven.
- 5.tnce the dough has doubled in size take it out of the oven and preheat to 425 F. Also in the bottom most part of your oven keep a pan of water (to create steam in the oven)
- 6.tn the meantime lightly grease a loaf pan and just spoon the dough into the pan
- 7.tou can make incisions, I did not but still had the fissures
- 8.tnce the oven is at 425 F introduce the loaf pan and let it bake for an 50 to 60 minutes or until you see a nice caramelized crust.
- 9.tet it cool and enjoy
warm water, active dry yeast, sugar, red wine vinegar, flour, salt
Taken from www.epicurious.com/recipes/member/views/no-knead-bread-quicker-50170204 (may not work)