Yield = Three small loaves or Two
large loaves
Recipe from The New Artisan Bread in Five Minutes a Day,
Jeff Hertzberg, M.D. and Zoe Francois (Thomas Dunne Books, 2013)
Husband-Tested
in Alice’s Kitchen
Making this bread is a cinch. The best part is that it is no-knead. Have the kids help you make the dough. It’s that easy! The dough can be made a week in advance and
kept in the fridge until you are ready to shape and bake. You can also bake the bread and freeze it
whole or in slices. Toasted with a bit
of butter and served with hot tea or coffee will take a ho-hum breakfast to the
next level. (Check out the No-Knead website)
Special Equipment: 6-8 quart plastic container
with a lid*** (If the container is airtight, drill three holes in the lid.);
pastry brush; plastic wrap; oil spray; cooling rack; loaf pans
2 cups
lukewarm water
(about 100° F)
1 cup
buttermilk
1½
Tablespoons yeast
1½
Tablespoons kosher salt
1½
Tablespoons sugar
6½ cups
unbleached, all-purpose flour
Unsalted
butter for greasing the pan or cooking spray
1½
teaspoons ground cinnamon
1/3 cup
sugar
¾ cup
raisins (if you are using them)
Egg wash
(1 egg beaten with 1 Tablespoon water)
1. Mixing
and storing the dough: Mix the yeast, salt and sugar with the water and
buttermilk in a large plastic container. (See note above about the plastic container.)
2. Add
the flour. Mix with really wet hands to make sure that all the flour is
wet. Do not knead. You’re finished when everything is
uniformly moist, without dry patches. (The dough will yield a dough that
is wet and loose enough to conform to the shape of its container.)
3. Cover
(not airtight) and allow to rest at room temperature until the dough rises and
collapses or flattens on top, approximately 2 hours.
4. The
dough can be used immediately after the initial rise, though it is much easier
to handle when cold. Refrigerate in a lidded (not airtight) container and use
over the next 7 days.
5. On baking day, lightly grease a
9x4x3-inch nonstick loaf pan. Set aside. Dust the surface of the refrigerated
dough with flour and cut off a 1½-pound (cantaloupe-size) piece. (Note: the
original recipe yields 3 loaves. You can also divide the total amount of dough
in half and making two larger loaves as opposed to three smallish loaves.) Dust
with more flour and quickly shape into a ball by stretching the surface of the
dough around to the bottom on all four sides, rotating the ball a quarter-turn
as you go.
6. With a
rolling pin roll out the dough to an 18×16-inch rectangle (or about an
11×18-inch rectangle — just wider than the loaf pan) about ¼-inch thick,
dusting the board and rolling pin with flour as needed. You may need to use a
metal dough scraper to loosen rolled dough from the board as you are working
with it.
7. Using
a pastry brush, cover the surface of the dough lightly with egg wash. Mix
together the sugar and cinnamon and sprinkle the mixture evenly over the dough.
Distribute the raisins, if using.
8.
Starting from the short side, roll it up jelly-roll style. Pinch the edges and
ends together, tucking the ends under. Place the loaf seam-side down in the
prepared pan. Allow to rest 1 hour and 40 minutes (or just 40 minutes if you’re
using fresh, unrefrigerated dough.)
9. Twenty
minutes before baking, preheat the oven to 375ºF. Bake for 35 to 40 minutes, or
until golden brown. Remove from pan and allow to cool before slicing.
***I use a plastic Rubbermaid container with a lid. My hubby drilled four holes in the plastic lid.
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