IF YOU ARE STILL IN THE PROCESS OF RAISING CHILDREN, BE AWARE. THE TINY FINGERPRINTS THAT SHOW UP ON ALMOST EVERY NEWLY CLEANED SURFACE, THE TOYS SCATTERED AROUND THE HOUSE, THE PILES AND PILES OF LAUNDRY LYING AROUND TO BE TACKLED, WILL DISAPPEAR ALL TOO SOON. AND, YOU WILL, TO YOUR SURPRISE, MISS THEM PROFOUNDLY. THOMAS S. MONSON

Sunday, April 19, 2009

No KNEAD bread... Part III

Phew... its a good thing there are only three parts to this post, because I don't know any more Roman Numerals. The bread posts are coming to an end... but not before you get to feast your eyes on the finished product. Lets back up though...

After the bread has set for 2 hours, (three in some cases, I don't think it really matters, but at least two hours, and no more than 4 hours. So, keep the socializing at church to a minimum, or invite your church friends over, to have bread and soup, its a win win situation!)

We need to pre-heat the oven to 450 degrees. When the oven is pre heating, you need to have the the dish the bread will bake in, in there pre heating with it. Here is what you need... a 3-9 quart heavy, covered, oven safe dish. I use a french white Corning ware casserole dish. I have an item on my wish list, that would be perfect!


But the white Corning ware works for now. Once the oven is pre-heated, remove the baking dish. Gently slide your hand underneath the towel of the bread dough, and dump it in the HOT dish. This may seem messy, and troublesome... but don't worry. Just get it in there. The messier the prettier. That is what I love about this bread. It is really fool proof!

Pop the lid on, and put it in the oven for 30 minutes.

After 30 minutes, remove the lid, and continue to bake for another 20-30 minutes.


Once it looks practically perfect to your standards, its ready to come out. Let it cool for about 5 minutes, then get it out of the dish, and onto a cooling rack, the immediately onto the table!





This bread is so great just plain. We love to put butter on it while it is hot though. We also like to make the olive oil dip that they use in Italian Restaurants to dip it in. Honey is a great topping for this bread, as well as jam. The possibilities are endless. I don't imagine it will keep good and fresh for very long, but it has never been a problem, because it never lasts very long either. Whole wheat flour is also suitable. My dad loves to use semolina flour, then roll it in sesames before putting it in the bowl. Whatever you do, do it soon! I have made this bread, and given it as a gift for a dinner party, with a fun ribbon around it. For Christmas, I made a loaf for Nora's doctor, and bought a fancy type of marmalade to go with it. It really is that great, the people think you are an amazing chef. A warning though... you will have people start requesting it! And you have to make sure you have time it takes to make it. Have fun with it! Let me know how it works out for you. I can't wait to hear what you all do with it!

4 comments:

Q'Ville said...

oooh,i can feel the love, smell the love, ... you get the idea. The pictures are great.

AMy said...

that looks amazing! and your photography is beautifull. you are getting to be so good. keep it up!

Meegan said...

3 things:
1. I will maill your cds TOMORROW. PROMISE.
2. all your bakey posts make me want to bake (and I have ZERO BAKING SKILLS) and have a new kitchen to bake in.
3. your photos of food make me hungry. (guess I better go eat something!)

miss your guts. Christine and I just might have to call you and have a quick giggle while I'm there this next week.

Jean Smith Photography said...

mmmmmmmmmmmmm...you are are a culinary master!!! these posts are awesome. although i wish i were a super baker, i must admit that travis is the bread maker in our family. i totally passed these links on to him because i want him to try your bread!

oh, love your food pics lately...