I'm a big believer (read: pusher) in everyone learning the overnight no-knead bread method using a Dutch oven (or oven-proof casserole baking vessel with a lid). This bread, taken from my Grandmother's original recipe, is crannied and super crusty, like something you'd find on the streets of Paris wrapped in paper--maybe tied with a string if you're lucky and still warm. It scents your house for hours with the tears of (carb-loving) angels.
This Milk & Honey No Knead bread is so good, so comforting, whether or not you're sick...like nursery food--of the gods.
"I spread a warm piece with butter, if anything, because when I am drunk with the smell of the bread taking two steps to the fridge to get jam is not happening. But I will say, a little douse of honey or schmear of preserves is quite special and will make the start of your day quite happy, just get them out while the bread is still baking."
Notes: Salt is fine sea salt. Milk is 2%.
MILK & HONEY MOON BREAD
Ingredients: 3 cups all-purpose flour, 1 tsp. active dry yeast* (see tips below for Rapid Rise yeast), 1 1/2 tsp. salt, 1 1/2 cups warm milk, 1-2 tbsp. honey.
Makes 1 medium boule.
1. Prep dough: Combine flour, salt, and yeast in a large bowl. Stir honey into the warm milk and add to the bowl. Mix the dough well; it will be shaggy and sticky- that's perfect. Cover the entire bowl with plastic wrap or a towel and place in a warm spot (near a sunny window works well) for 10-12 hours.
2. Preheat the Dutch oven: Place a Dutch oven with a lid (or another 5-6 qt. baking vessel with a lid) into the oven on the middle rack and preheat at 450* for 30 min. Unwrap the dough- it will be expanded, wet, and bubbly. Flour your hands and a surface. Gather the dough to "fall" out of the bowl onto the floured surface or, better, onto a piece of parchment paper. Shape the dough into a basic ball shape; it does not have to be perfect. Do this by pinching the sides and pulling a wide strand of dough up and over until the shape gets round.
3. Bake: Open the oven and slide out the rack. Remove the lid then place the dough into the Dutch oven, or lift it by the parchment paper and lower it (with the paper) into the Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake for another 15 minutes. Remove the hot bread to a board or rack to cool slightly before slicing.
TIPS
For RAPID RISE or INSTANT yeast, follow the same steps, but use 2 tsp. of yeast, and rise for only 2-3 hours.
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