No Knead Bread.... revisited

Reflections from the Backcounter

I have previously extolled the many virtues of the popular No Knead Bread recipe and have posted it on the Backcounter Buffet. Truth be told, although the recipe yields a gorgeous, crusty loaf of artisanal bread directly from the home oven, it does fall a little flat on the tastebuds. This bread has become a mainstay in our family and we always have a loaf somewhere along the way to being baked. Recently, we experimented with the recipe and inspite of our lack of culinary training and an expert test kitchen, we have hit on a winning combination. The olives and garlic add just enough punch to make this bread irresistable. Try it and let me know how it goes!!

No Knead Bread

4 cups of flour
1 teaspoon salt
¼ tsp of dry yeast
½-3/4 cup coarsely chopped olives
1 clove sliced thin garlic (roasted in olive oil)


Mix dry ingredients

Add 2 cups cold water

Mix with hands for 30 seconds. Let rise covered for 12-24 hours. The slower the better

Knead for 30 seconds on floured board add flour to keep from sticking.
Put in greased bowl, cover and let sit for 2 hours

Drop into preheated dutch oven (450 degrees) Bake for 30 minutes with lid on and 15 minutes with lid off.

Good luck....the original recipe may work better for you..this is our household's version

Peace,

Julia