03-11-2008, 11:05 AM
Katie,
There is a variation on this recipe that was published in Cook's Illustrated. I can't link to the recipe because it requires registration. I can tell you that I have tried both the recipe in Mother Earth and in Cook's illustrated, and I prefer the latter. Here it is:
3 Cups unbleached flour, plus a little for the work surface.
1/4 tsp instant yeast
1 1/2 tsp table salt
3/4 cup plus two tablespoons water (rm temp)
1/4 cup room plus two tablespoons beer (rm temp)
1 tsp white vinegar.
All ingredients go in at the same time, then you basically follow the recipe in Mother Earth.
I also add chopped rosemary at the beginning.
I also let the bread sit several hours longer than they say are necessary.
I've made it four times. Only flopped once. (Dead of winter, kitchen below 65 degrees).
If you register at Cook's Illustrated do a search for "no knead bread".
This bread should rise better in Hawai'i!
There is a variation on this recipe that was published in Cook's Illustrated. I can't link to the recipe because it requires registration. I can tell you that I have tried both the recipe in Mother Earth and in Cook's illustrated, and I prefer the latter. Here it is:
3 Cups unbleached flour, plus a little for the work surface.
1/4 tsp instant yeast
1 1/2 tsp table salt
3/4 cup plus two tablespoons water (rm temp)
1/4 cup room plus two tablespoons beer (rm temp)
1 tsp white vinegar.
All ingredients go in at the same time, then you basically follow the recipe in Mother Earth.
I also add chopped rosemary at the beginning.
I also let the bread sit several hours longer than they say are necessary.
I've made it four times. Only flopped once. (Dead of winter, kitchen below 65 degrees).
If you register at Cook's Illustrated do a search for "no knead bread".
This bread should rise better in Hawai'i!