I know it’s only been a few weeks since I blogged this, and a lot has happened in the meantime, but I need to update.
And there have been more than a few requests for the actual recipe.
And there was a marvellous experiment, and a change in procedure and it’s all so good I have to blog it again. 🙂
Let me start with this
I bought mine from Coles (and remember profits from tomorrow 13 Feb go to bushfire relief, so it’s a great day to buy). The bag says ‘for bread machine’ baking, and it comes with yeast pre-packaged – but it’s just yeast as far as I can tell, and the flour is just flour, so I tried it. This huge – calico bag has 10kg of flour, and more yeast than you will need for $20 – half the price I paid initially for the same flour elsewhere. ahem. And you can probably get it anywhere really.
The recipe for No-knead bread:
This is Jim Leahey’s recipe. I’m just writing it down for you. 🙂
Preheat your oven as hot as it will go (250 at our house) with the cooking container in it. it needs to be hot, hot hot. First I used my vintage and ever-true Cousances enamel cooking pot (and I ruined the handle), but now I prefer my Corningware pyrex casserole with lid. Plus the lid is glass you you can keep an eye on proceedings which is kind of nice.
3 cups of flour (Laucke if you can get it)
1+ 1/2 tsp salt
1/4 tsp yeast
1 + 1/2 cups very warm water
Throw it all in a bowl. stir it with your hand until it comes together into a wet dough.
Cover loosely with gladwrap and leave for 12 hours (or more if like me – you make it at 5.00ish and bake it about 8 the next morning.
Turn the dough out (it’s very sticky) onto a tea towel that has been sprinkled liberally with flour, wheat bran or cornmeal. And if you
watch the Youtube video you’ll see what the folding looks like – just 1/3 in from each side, then the other way. turn it over. pat it,
then plop it into your pyrex (corningware) container with a lid for 30 mins covered, another 10-20 uncovered (until desired hardness of
crust is achieved).
I think you do have to experiment to find what suits you. I make my loaf more elongated now, and cut nicks in the top which makes me feel like a special baker-sort-of-person. I also just turn the oven off after the 30 mins of cooking, take the lid off and leave it in the oven for 15 mins or so, until the heat has mostly gone out of the oven. This makes a softer crust, which we prefer. The kids wouldn’t eat the hard crust of the first loaves and it was a bit of a waste.
Right – now on to this:
I MADE NAAN!!!!
A friend has a friend called Bec. And Bec, I have so got to meet you one day. I’m half in love with you already. 🙂
To make the naan bread follow the recipe – wait the 12 hrs or so then divide into ~ 10-12 pieces. Flour hands and bench, roll into balls, roll out flat with rolling pin to ~ 15-20 cm across & 1-2 mm thick. Keep adding flour if it gets sticky then fry in heavy based fry pan with a touch of oil (oil spray is better) for a couple of minutes each side or until you get light brown bubbles. Best done just before eating.
And because I’m a greedy piggy and I had a garlic and basil butter stick in the freezer, I rubbed it on the freshly cooked naan while the next one was cooking and promptly ate several – leaving no room for dinner and requiring an immediate email to the friend who has started this ball rolling for me (pardon the pun) .
Garlic and basil butter stick – mince garlic, slice basil leaves, and mix into softened butter. lay out soft butter on a piece of cling film in a long thick strip, pull cling film together to make a skin and roll into a long log – put in the freezer and cut a slice when needed – great on steak, or vegies, or naan.
Oh yes. very good on naan.
This afternoon I’ll be experimenting with using the recipe to make my own hot cross buns. I shall report back if I’m not too busy eating them. 😉