The NY Times No Knead Bread
Ingredients
  • 3 cups all-purpose or bread flour , more for dusting
  • ¼ teaspoon instant yeast
  • teaspoons salt
  • 1 1/2 cups warm water
  • 5 cloves roasted garlic , chopped
  • 1 tbsp chopped rosemary
Instructions
  1. In a large bowl combine the yeast and warm water.
  2. Add the rest of the ingredients to the bowl and mix with a wooden spoon.
  3. Dough will be shaggy. You may not be able to completely mix all the flour in but that is ok.
  4. Cover dough with plastic wrap and set it aside for 8-18 hours in a dark spot in your kitchen.
  5. *Sometimes I forget to make the dough the day before so I stick the dough in the oven with the light on for about 4-6 hours.
  6. When your dough is done rising, it will be a bubbly sticky glob. Perfect!
  7. Put your enamel pot, stainless steel pot, or cast iron pot-all with a lid, in the oven.
  8. Preheat your oven to 450 degrees F.
  9. Keep your pan in the oven for about 15 minutes after the oven is preheated.
  10. Generously flour your working space.
  11. Pull the bread dough out of the oven onto the floured work space.
  12. Sprinkle a bit more flour onto the top.
  13. Lightly shape dough into a ball.
  14. When pan is done heating, carefully remove it from the oven.
  15. *Don't do what I ALWAYS do- grab the lid with my bar hands!
  16. Using a oven glove remove the lid.
  17. Plop the dough into the pan and replace the lid.
  18. Bake lid on at 450 degrees for 30 minutes.
  19. Remove lid and bake another 15 minutes.
  20. Remove from oven and cool slightly before serving.