Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads (16 page)
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Authors: Nancy Baggett
Tags: #Cooking
KS Quotient
Easy: Fuss-free ingredients; two-stage mixing. No hand-shaping.
Puffy, and crusty, and faintly tangy, this big, craggy-topped loaf is such good eating it may become a standard in your repertoire. Since the dough is baked in a lidded Dutch oven, it usually springs up a lot and is light and airy. The acid in the buttermilk also makes the crumb moist and tender. Sprinkling the top with coarse salt is a contemporary touch that I think adds to the appeal, but feel free to omit it if you prefer a more old-fashioned loaf.
Buttermilk breads have been popular with American home bakers for decades, not only because these loaves are tasty and fuss-free, but also because in the past they used up leftover buttermilk. When families still churned their own butter, buttermilk was the butter-flecked liquid remaining after the fat separated out from the cream and formed butter.
Yield: 1 large loaf, 12 to 14 wedges or slices
4 cups (20 ounces) unbleached white bread flour or unbleached all-purpose white flour, plus ½ cup (2.5 ounces), plus more as needed
2 tablespoons granulated sugar
Scant 1¾ teaspoons table salt (increase to 2 teaspoons if coarse salt garnish is omitted)
¾ teaspoon instant, fast-rising, or bread machine yeast
Corn oil, canola oil, or other flavorless vegetable oil for coating dough
1¾ cups plus 2 tablespoons ice water, plus more if needed
1/3 cup dried buttermilk powder
2 tablespoons unsalted butter, melted and cooled slightly
¾ teaspoon coarse crystal salt for garnish, optional
First Rise
In a large bowl, thoroughly stir together 4 cups of the flour, the sugar, salt, and yeast. Thoroughly stir the water into the bowl, scraping down the sides until the ingredients are thoroughly blended. If the mixture is too dry to incorporate all the flour, a bit at a time, stir in just enough more ice water to blend the ingredients; don't over-moisten, as the dough should be slightly stiff. If it is very soft, stir in enough flour to firm it slightly. Brush or spray the top with oil. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours.
Second Rise
Vigorously stir the buttermilk powder and butter into the dough until evenly and thoroughly incorporated. (Or use a dough hook and heavy-duty mixer on low speed, if desired.) Then, thoroughly incorporate the remaining ½ cup flour, plus enough more to make the dough very stiff. Scrape down the bowl sides thoroughly. Using an oiled rubber spatula, lift and fold the dough in towards the center all the way around. Evenly brush or spray the dough top with oil. Cover the bowl with nonstick spray—coated plastic wrap.
Let Rise Using Any of These Methods
For a 1½- to 2½-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough doubles from its original size, removing the plastic if the dough nears it.
Baking Preliminaries
20 minutes before baking time, put a rack in the lower third of the oven; preheat to 450°F. Heat a 4-quart Dutch oven or similar heavy metal pot in the oven until sizzling hot (check with a few drops of water), then remove it, using heavy mitts. Taking care not to deflate the dough (or burn yourself), loosen it from the bowl sides with an oiled rubber spatula and gently invert it into the pot. Don't worry if it's lopsided and ragged-looking; it will even out during baking. Lightly spritz or brush the dough top with water. Then evenly sprinkle over the coarse salt. Slash a large, ¼-inch-deep x in the dough top with well-oiled kitchen shears. Immediately top the pot with the lid. Shake the pot back and forth to center the dough.
Baking
Lower the heat to 425°F. Bake on the lower rack for 50 to 55 minutes or until puffed and firm on top. If the loaf is nicely browned, continue baking with the lid on; if the loaf looks pale, remove the lid. Bake for 10 to 15 minutes longer, until the top is well browned and crusty and a skewer inserted in the thickest part comes out with just a few crumbs on the tip (or until center registers 205° to 207°F on an instant-read thermometer). Then, bake for 5 to 10 minutes longer to ensure the center is baked through. Cool in the pan on a wire rack for 10 to 15 minutes. Remove the loaf to the rack. Cool thoroughly.
Serving and StoringCut the loaf into wedges or crosswise slices; it tastes good warm, but will cut much better when cool. Cool completely before storing. To maintain the crisp crust, store draped with a clean tea towel or in a heavy paper bag. Or store airtight in a plastic bag or wrapped in foil: The crust will soften, but can be crisped by heating the loaf, uncovered, in a 400°F oven for a few minutes. The bread will keep at room temperature for 3 days, and may be frozen, airtight, for up to 2 months.
KS Quotient
Super-Easy: A minimum of fuss-free, easily mixed ingredients. No hand-shaping.
The Hispanic influence on American culture over the past decades has been pervasive and shows up not only in the popularity of Mexican and Tex-Mex fare, but also in the widespread availability of ingredients like assorted chiles. Once found only in ethnic communities and markets, green chiles turn up in everything from soups and quiches to corn casseroles and both quick and yeast breads. (If you aren't familiar with green chiles, note that they are just slightly piquant; they are not the same as jalapeños.)
This is a delightfuly savory bread, particularly if a top-quality white cheddar is used. The loaf is shot through with cheese and bits of green chiles, and the crust is golden brown. It is great with chili, hearty, full-bodied soups, and bean dishes; it also makes an unusual but very appealing sandwich bread.
For a different look and milder taste, prepare the equally easy cheddar and pimiento variation provided at the end of the recipe.
Yield: 1 large loaf, 12 to 14 slices each
3½ cups (17.5 ounces) unbleached white bread flour, plus more as needed
1 tablespoon granulated sugar
1½ teaspoons table salt
1 teaspoon instant, fast-rising, or bread machine yeast
2 tablespoons corn oil, canola oil, or other flavorless vegetable oil, plus extra for coating dough top and baking pan
1 2/3 cups ice water, plus more if needed
8 ounces (3 lightly packed cups) coarsely grated very sharp cheddar cheese, preferably white cheddar
½ cup very well-drained and patted dry chopped canned green chiles
First Rise
In a large bowl, thoroughly stir together the flour, sugar, salt, and yeast. In another bowl or measuring cup, whisk the oil into the water. Thoroughly stir the mixture into the bowl with the flour, scraping down the sides until the ingredients are thoroughly blended. If the mixture is too dry to incorporate all the flour, a bit at a time, stir in just enough more ice water to blend the ingredients; don't over-moisten, as the dough should be stiff. If necessary, stir in enough more flour to stiffen it. Brush or spray the top with oil. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 15 to 20 hours. If convenient, stir the dough once partway through the rise.
Second Rise
Vigorously stir the dough, gradually sprinkling over and incorporating the cheese and chiles. Fold them in very thoroughly to ensure they are evenly distributed . If necessary, thoroughly stir in enough more flour to yield a very stiff dough. Using a well-oiled rubber spatula, fold the dough in towards the center, working all the way around the bowl. Invert the dough into a well-greased 9 x 5-inch loaf pan. Evenly brush or spray the dough top with oil. Using well-oiled kitchen shears or a serrated knife, make a ¼-inch-deep slash lengthwise down the center of the loaf. Cover the pan with nonstick spray—coated plastic wrap.
Let Rise Using Any of These Methods
For a 1½- to 2½-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough nears the plastic. Remove it and continue until the dough reaches ½ inch above the pan rim.
Baking Preliminaries
15 minutes before baking time, place a rack in the lower third of the oven; preheat to 425°F.
Baking
Reduce the heat to 400°F. Bake for 30 to 40 minutes, until the top is nicely browned; cover the top with foil as needed. Continue baking for 20 to 30 minutes longer, or until a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom (or until the center registers 204° to 206°F on an instant-read thermometer). Then bake for 5 minutes more to be sure the center is done. Cool in the pan on a wire rack for 10 minutes. Turn out the loaf onto the rack; cool thoroughly.
Serving and StoringCool thoroughly before slicing or storing. Store airtight in plastic or aluminum foil. The bread will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months.
Omit the green chiles and substitute an equal amount of well-drained and patted dry chopped jarred pimientos. Otherwise proceed exactly as directed.
