Читать книгу The Clueless Baker - Evelyn Raab - Страница 35

No-Knead Casserole Bread

This bread requires no finicky kneading (is that the part that scares you?) and can easily be varied to suit your mood.

3½ cups (875 ml) all-purpose flour, divided

4½ tsp. (22 ml) (2 envelopes) quick-rise instant yeast

3 tbsp. (45 ml) granulated sugar

1 tsp. (5 ml) salt

1 cup (250 ml) milk

¾ cup (175 ml) water

¼ cup (60 ml) butter or vegetable oil

1 egg

In a large mixing bowl, stir together 2 cups (500 ml) of the flour (this is only part of the total amount of flour!) the dry yeast granules, sugar and salt.

In a saucepan, or in a microwave-safe bowl, combine the milk, water and butter or oil. Heat on the stove or in the microwave until very warm to the touch — don’t boil. Add warm liquid to the flour mixture and beat with an electric mixer (or stir by hand with a wooden spoon) for a few minutes, until quite gooey. Add the egg and the remaining flour, and beat or stir until the mixture is extremely sticky and has become difficult to stir. Cover the bowl with plastic wrap and place it in a warm spot to rise until doubled in volume — 30 to 45 minutes. (See page 35 for suggestions on where to rise your yeast dough.)

With a wooden spoon, stir down the batter to deflate it. Dump into a well-greased 2-quart (2 liter) soufflé or casserole dish and let rise again, until not quite doubled in volume — 15 to 20 minutes.

Meanwhile, preheat the oven to 350°F (180°C).

Place the casserole dish in the oven and bake for 40 to 45 minutes, or until the bread is golden brown on top and sounds hollow when you tap the top with your finger. Let cool for a few minutes before removing from the baking dish.

Makes 1 large loaf.