Yesterday our summer intern Chris Holcomb made bread – not the fast bread machine type, not the intensive “knead for 10 minutes” type but the slow natural “lets take 24 hours to do this” type. Amazingly it is not labour intensive – a few minutes at a time is all it takes. It was the best home made bread I have tasted for a long time so I thought that I would share the recipe plus links to other articles on no knead bread that I thought may interest some of you.
What it made me realize however is that here is another aspect of life in which we so often miss the best because we want it in a hurry. Our bread machines make 1 hour bread for a quick loaf or else we dash to the store for a basic mass produced loaf because we think we don’t have time. Makes me think of the way we treat our faith. We want a quick fix. We want it now and we are not particularly concerned if it lacks flavour and quality.
Jesus the bread of life is I think like this slow process bread – something to take our time over. Something to savour and enjoy. Something that has us wanting to come back for more all the time.
All that said here is the recipe:
1 ib unbleached white flour
1 tsp dry yeast
1 tsp salt
1 1/3 cups water
Baking stone or cookie sheet, Pizza peel or heavy sheet of cardboard
Starting the night before baking day, in a large mixing bowl use your hands to mix the flour, yeast, salt and enough water to form a soft and sticky dough. Cover and let the dough rise overnight at room temperature. This long cool rise (don’t use warm water) lets the the yeast and various enzymes develop maximum flavour in the dough and also makes for a chewy texture. When you get up in the morning, wet your hands, lift the dough onto a flat, wet surface, then gently stretch it and fold it in half 2 – 4 times. Return dough to the same bowl, cover and let rise until doubled in size. While the bread is in its second round of rising line a bowl with a cotton or linen cloth heavily dusted with flour. When the dough has doubled turn it out onto a work surface and with wet hands stretch and fold, and turn 2 – 4 times until dough begins to stiffen and assume the shape of a ball.
Place the ball into the bowl on the well-floured cloth. Cover and let rise until the dough has almost doubled again. (1 – 4 hours depending on room temp). Turn onto pizza peel or well floured piece of heavy cardboard. Slide onto a baking stone or cookie sheet. Bake at 500F until the crust is golden brown on top and the bottom crust is hard and thumps like a drum when you tap it (about 30 – 40 minutes). Allow to cool before slicing.
The recipe comes from Mother earth News December 2010/January 2011. I could not find the same recipe on line but came across these other articles and recipes at Mother Earth that are definitely worth reading and experimenting with:
And these great looking recipes from Grit: Rural American Know How
You might also enjoy this video clip.