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Bread - No need to knead!

Last week our Mahjongg group met at Marsha's. The lunch she prepared included the best ever and the easiest-to-make-ever bread. Perhaps you'll be like me and find this recipe hard to believe but I've made it since I got the recipe and it is true - this is the easiest ever bread to make PLUS it is delectable to the taste.


A little about Marsha. She is the newest member of our Mahjongg group, and I might add, a very fast learner; she has already won a good share of games! Marsha was raised in this place we refer to as 'the Village in the Valley' and returned with her husband after college and after his stint in the military. They have a successful business headquartered here in Irene; they are active church members, world travelers and all-around great people. Marsha's home is beautiful and she is an excellent cook.


Read the instructions closely to make sure your bread is timely for serving.


NO KNEAD ROSEMARY BREAD

3 cups all-purpose flour 3 large garlic cloves, minced 1 TBSP finely chopped fresh rosemary 1 1/4 tsp. kosher salt 3/4 tsp. freshly ground pepper 1/2 tsp. instant yeast or regular yeast 1 1/2 cup water, at room temperature 2 TBSP cornmeal


A. In a large bowl, combine flour, garlic, rosemary, salt, pepper and yeast


B. Using a wooden spoon or your hand, add water and mix until a wet, sticky dough forms (about 30 seconds)


C. Cover bowl tightly with plastic wrap and let stand at room temperature until surface is dotted with small bubbles of moisture (about 18-24 hours) Yes, you read that correctly - 18 to 24 hours!!!


D. When ready, work on a lightly floured surface, gently shape dough into a round, without incorporating much flour. The batter will be soft. Make sure there is a flour coating on the top of the loaf.


E. Place a sheet of parchment paper in a 10-inch cast iron skillet and sprinkle the cornmeal on it. Place the dough into the prepared skillet. Cover with a clean dishtowel and let stand at room temperature until the dough has doubled in size and does not readily spring back when poked with a finger (approximately 2 hours)


F. Preheat oven to 425 degrees. Place bread into oven and bake until golden brown - about 30-40 minutes



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