Breads
Almost No-Knead Wheat Bread Serves 8 2 cups white bread flour 1 cup wheat bread flour ¼ teaspoon instant yeast 1½ teaspoons salt 1¾ cups water 1 tablespoon honey 18” Saran Wrap 18” parchment paper spray oil covered cast iron pan Fruit Loaf Alternative: ¼ cup dried cranberries ¼ cup raisins ½ cup toasted pecan halves Cheese Loaf Alternative: 1 cup parmesan cheese 1 tablespoon dried chopped chives
Combine dry ingredients in a large bowl and whisk to mix. Add water and honey. Stir to mix. Cover bowl with Saran Wrap and let stand for 12 to 18 hours at room temperature. Lay 12” x 18” sheet of parchment paper inside a 10-inch frying pan.Transfer dough to lightly floured surface, knead 10-12 times, and shape into ball.Transfer dough into parchment-lined skillet and spray surface of dough with spray oil. Cover loosely with the Saran Wrap used previously. Let rise 2 hours. Put covered cast iron pan into oven on lowest rack and heat oven to 500 degrees. Make a long slit across top of risen dough. Sprinkle lightly with flour. When oven is at temperature, remove lid of pan, pick up dough by lifting the parchment paper on opposite sides and lower into pan. Cover with lid. Lower temperature to 425 degrees and bake 30 minutes. Remove lid and bake for 5 to 8 minutes longer to brown top. Remove pan from oven. Cool bread on wire rack to room temperature before wrapping in foil or Saran Wrap to store. If storing longer than a day, place in refrigerator as it has no preservatives. For alternative loaves, add extra ingredients before adding water and honey.You can also use only white flour with the alternative loaves if you prefer. Adapted from recipe in The New York Times Julia Ariail 299