As much as I am sick of the cold, snow still fills me with the schoolgirl snow day excitement I loved as a child.
My reaction to the snow has changed, however. Instead of putting my boots and snowcoat on to play outside, I deliciously hibernate, enjoying the view of the snow from my kitchen window as something warm and comforting cooks in the oven. Ah, bread.
This is a recipe I haven’t made before, but as I’m still recovering from shoulder surgery, I decided to appease my physical therapist and come up with a “no-knead” variety.
INGREDIENTS
3 cups (450g) flour, bread or plain/all purpose
2 tsp instant or rapid rise yeast (1 packet)
2 tsp cooking / kosher salt, NOT table salt
1 1/2 cups (375 ml) very warm tap water , NOT boiling or super hot (up to 130°F)
1 1/2 tbsp flour, for dusting
2 tablespoons fine herbes (optional)
METHOD
Mix flour, yeast and salt in a large bowl.
Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be a bit wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency.
Add the herbs if you’re using them. You can use any herbs you like, but be careful if you use a spice blend – anything containing salt, sugar or garlic will affect the way the yeast works.
Cover with cling wrap or a plate, and leave on the counter for 2 – 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly. If after 1 hour it doesn’t seem to be rising, move it somewhere warmer.
Put Dutch oven in oven with lid on. Preheat to 450 degrees 30 minutes prior to baking.
Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don’t be too meticulous here – you’re about to deform it, it’s more about deflating the bubbles in the dough and forming a shape you can move.
Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper. Slide/push it towards the middle, then reshape it into a round(ish) shape.
With a very sharp knife, cut a large “X” across the top of the bread, about half an inch deep.
Remove hot Dutch oven from oven. Use paper to place the dough into pot, place lid on.
Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
Cool on rack for 10 minutes before slicing.
As with pizza, everyone has a different idea of what the perfect loaf should look and taste like. I like mine very crusty on the outside, but soft and pliable on the inside - the perfect vehicle for butter. Or a bit of shrimp scampi with Parmesan to dip it into. Choose your accouterments, but try them with this bread.
Stay warm. Make (Bake?) the best of the last of winter if you can. The first day of Spring is only 30 days away.
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