No-Knead Bread - A Great Recipe for Baguettes

This is a really simple recipe for no-knead bread that makes crusty chewy baguettes that go well with everything from plain butter to soups, dipping oils and stews. It is not an artisan bread and doesn't require nearly the same level of skill or knowledge about the subject. It is a good basic healthy bread, though, with none of the preservatives, flavor enhancers and sweeteners often present in store bought bread. Not a trace of high fructose corn syrup anywhere!

Ingredients:

Bread Pan

3 c unbleached flour 1 tsp salt 1 tsp instant yeast 1 3/4 c water at 120F

Instructions:

Whisk dry ingredients together in bowl. Add water that is already at 120F. Stir really well. Scrape dough off the spoon and sides of the bowl. Cover bowl and wrap in a towel. Leave the dough at room temperature for between 8 and 18 hours. The dough is ready when it is bubbly on top. Sprinkle flour on a work surface and scrape the dough onto this work surface. The dough will be soft and wet. Roll the dough to cover its surface with flour then divide into halves. Gently shape each half into a baguette shape. Set the shaped dough into a baguette pan. Set baguette pan into a foil buffet pan and pinch the lid shut. Put this on the middle rack of a cold oven. Set oven temperature to 450F and let bake for 45 minutes. Then remove lid and bake for another 15 minutes to brown.

Aluminum foil can be substituted for the baguette pan and for the foil buffet pan to make either baguettes or a traditional shaped loaf. In other words, as long as you have a mixing bowl, a spoon, a tight-lidded container, and an oven, you are good to go!

No-Knead Bread - A Great Recipe for Baguettes

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