One of the Neighborhood Gals recently gave me a loaf of her most delicious Homemade Bread! I asked her for the recipe and she very generously not only printed that out for me but also gave me some sorely needed Active Dry Yeast!
Have you tried to find Yeast in the markets lately?
Now that we live at almost 5000 feet in elevation, you need to make adjustments to baked goods. My pal was kind enough to even add those instructions!
Carolyn’s No Knead Dutch Oven Bread
makes one 1 1/1 pound loaf
1/4 tsp. Active Dry Yeast
1 1/2 C. warm Water
3 C. All Purpose Flour (plus more for dusting)
1 1/2 tsp. Salt
In a large bowl add the Water and Yeast, stir to dissolve.
Add in the Flour and Salt and stir until well blended.
This is a VERY sticky dough, don’t worry.
I used this, a Dough Whisk, also referred to as a “Danish dough whisk” or “brodpisker”. It worked like a charm on this wet, sticky dough!
Cover the bowl with plastic wrap or as I used a Shower Cap that I sprayed with Vegetable Oil. Let rise in a warm place for at least 8 hours or up 18.
Turn the dough out on to a floured work surface; using a bench scrape, I gently turned the dough into itself a coupla times, covered it loosely with plastic wrap and let it rest for 15 minutes.
Generously Flour a Tea Towel. Using your Bench scraper and enough Flour so that the dough doesn’t stick to everything, shape the dough into a ball and place it seam side down on the Tea Towel. Cover with another Towel and let rise for 1-2 hours or until doubled in size.
At least 20 minutes before the dough is ready to go into the oven, heat the oven to 475° with a heavy covered 6-8 quart Dutch Oven in it, either Cast Iron, Enamel, Pyrex or Ceramic. I had cut a piece of Parchment Paper to fit prior to doing so, just to make the transfer of the dough ball to the pot easier.
Once ready, carefully remove the Dutch Oven from the oven and remove the lid. Gently slide your hand under the Tea Towel and with that Parchment Paper on the top of the loaf, turn everything over so as the seam side is now on top. Place the Parchment Paper filled with the dough into the Dutch Oven and give it a shake to distribute the dough.
Cover with the lid and bake for 30 minutes.
Remove the lid and bake for an additional 15-20 minutes or until gorgeously brown.
Remove the Bread to a rack and cool for at least 1 hour before slicing.
** For elevations above 3000 feet use:
3 1/4 C. All Purpose Flour
2 tsp. Salt
1/4 tsp. Active Dry Yeast
1 3/4 C. warm Water
and follow instructions as above.
When I took the Bread out of the Oven, I turned it over and tapped with my knuckle on the bottom of the Loaf, it had a wonderful “hallow” sound to it, saying that it was perfectly baked. Also, as it was cooling, you could hear some lovely, tiny crackling sounds, the sure sign of nicely crisped crust on the outside… YUM!!