When I am in my kitchen, alone. With only the afternoon light streaming through the window and folkie music playing in the back-round. When I am free to chop, simmer and bake at a pace that makes the whole world feel as though its spinning slower. This is when I feel a wash of peace come over me. A peace and calm spirit arises and I feel as though I am invincible to the world and all its troubles. When you finally find the rhythm that makes your heart sing, when you find the one thing that you were missing all along, you will wish you had known it sooner. One of the wonderful little mysteries of life is that things are revealed to us at the exact moment we need them most. If you can, lift your head high enough to not miss the moments that speak to you. Lift your heart and allow yourself to experience simple moments that make the world a quite place. When I am in my kitchen alone, its like a quiet meadow. Its where I hear my heart speak and my soul responds with the making of simple pleasures.
Making bread is a ritual. In all its forms, bread is one of the most prized things to come out of a kitchen. The scent alone can transport you to another place and time. Bread baking is one of those things that, no matter how many times I make it, I marvel at each time. I love the way the simplest of ingredients; flour, water, yeast, salt, combine to make a magical growing creation. I love to watch the transformation, checking on it every so often to see the progress. The beautiful thing about No Knead bread is that it does all the work. You just have to watch and enjoy. The best part of this particular bread, it comes out of the oven looking like you just picked it up from an artisan bakery. Its crusty, rustic exterior and soft chewy interior cant be beat. Serve it with whipped butter, it just tastes better that way.
No Knead Bread
3 cups unbleached all-purpose flour
1 1/2 cups warm water
1 tsp salt
1 tsp yeast
Dutch Oven, with lid.
In a large mixing bowl, combine flour, salt, and yeast. Stir together.
Add the warm water and mix with a wooden spoon, until all the water is absorbed by flour and it takes on a "shaggy" texture.
Cover the bowl with plastic wrap and let sit at room temperature, eight to eighteen hours. The longer you let it sit, the more flavor it will take on.
After dough has risen for desired amount of time, turn onto a very well floured stone. With floured hands gently shape the dough into a round shape. Let rest for 30 min.
Place your Dutch oven (lid on) on the middle rack of oven, preheat to 450 degrees.
Once dough has rested and oven is preheated, carefully remove Dutch oven and with well floured hands, gently place bread into it.
Bake with lid on for 30 minutes. After 30 minutes remove the lid and bake for another 10-15 minutes, until the bread is nicely browned.
Remove from oven and place on a towel to cool slightly.
Yield: 1 medium sized loaf.