Batter Bowl Bread
ckish
Posts: 342 Member
This is the easiest and best bread I've ever made - no kneading required!. It works well even if you are not exact with the measurements. Modifies easily so feel free to add your favorite herbs or cheese. Or go wild and replace some of the water with champagne, add some garlic, rosemary, and fresh cracked pepper. The posibilities are endless.
Combine all ingredients in large bowl and stir until blended.
Cover bowl and leave in a warm place for 18 hours.
When surface is dotted with bubbles gently dump the batter onto a floured surface. Sprinkle with a little more flour and fold over on itself once or twice.
Loosely cover with plastic wrap and let rest for 15 minutes.
Using just enough flour to keep the dough from sticking to your hands, gently shape the dough into a ball.
Rub flour into a tightly woven cotton towel. Do not use terrycloth. Use lots of flour so the dough will not stick to the cloth.
Place the dough seam side down on the cloth and let rise for 2 hours. When ready the dough will be double in size and not spring back when poked with your finger.
30 minutes before the dough is ready place a large dutch oven into a 450* oven.
When the dough is ready remove the pot from the oven. Carefully place the dough into the pot seam side up. Cover with a lid and bake 30 minutes. Remove lid and bake another 15 minutes or until loaf is beautifully brown.
Cool on rack. This recipe makes a 1 1/2 pound loaf that is moist a chewy and will transport your spirit to Paris.
Enjoy!
Combine all ingredients in large bowl and stir until blended.
Cover bowl and leave in a warm place for 18 hours.
When surface is dotted with bubbles gently dump the batter onto a floured surface. Sprinkle with a little more flour and fold over on itself once or twice.
Loosely cover with plastic wrap and let rest for 15 minutes.
Using just enough flour to keep the dough from sticking to your hands, gently shape the dough into a ball.
Rub flour into a tightly woven cotton towel. Do not use terrycloth. Use lots of flour so the dough will not stick to the cloth.
Place the dough seam side down on the cloth and let rise for 2 hours. When ready the dough will be double in size and not spring back when poked with your finger.
30 minutes before the dough is ready place a large dutch oven into a 450* oven.
When the dough is ready remove the pot from the oven. Carefully place the dough into the pot seam side up. Cover with a lid and bake 30 minutes. Remove lid and bake another 15 minutes or until loaf is beautifully brown.
Cool on rack. This recipe makes a 1 1/2 pound loaf that is moist a chewy and will transport your spirit to Paris.
Enjoy!
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