KosherEye.com
Photo: Lynn Teichman
by Lynn Teichman
Runner Up Winner
Red Star PLATINUM Yeast Sampling/Baking Competition
We are delighted to share the Runner Up winning recipe (one of two Runner Up winning recipe selections) from the Red Star PLATINUM Yeast Sampling/Baking Competition, No Knead Bread. A perfect bread to make! Mix it before you go to sleep...bake it anytime the following day! It always, ALWAYS turns out PERFECT! *Read Lynn's comments on her experience on baking with Red Star PLATINUM Yeast below.
Ingredients:
2 cups white flour
1 1/2 cups whole wheat flour
1/2 teaspoon Red Star PLATINUM yeast
2 tablespoons flax seed meal
1/2 teaspoon brown sugar
2 teaspoons olive oil
1 3/4 cups water
1 teaspoon dried rosemary (or your favorite spice) sesame, anise, nigella seeds
Directions:
Step 1:
In a large bowl, combine dry ingredients. Stir in water and olive oil (I add olive oil for the flavor and scent). Dough will be wet and sticky. Cover with plastic wrap. Let the dough rest at room temperature for 12 to 24 hours.
Photo: Lynn Teichman
Step 2:
Turn dough out on lightly floured counter or workspace. Fold dough over on itself one or two times. Cover dough lightly with plastic wrap and let rest for 15 minutes.
I shape the dough one of two ways. Use flour to keep it from sticking to your hands and surfaces, or wet your hands. Either way will work. Work quickly and shape dough into a ball. Dust a tea towel with either flour, cornmeal or sesame seeds (or any combinations). Place dough seam side down onto the towel, dust it again to prevent sticking. Cover with another towel and let the dough rise for about 2 hours. It should have doubled in volume.
Photo: Lynn Teichman
About a half hour before the dough has completed rising, heat oven to 450 degrees. Place a medium sized (4 quart), heavy cast iron pot in the oven with the lid on. Preheat the pot for 30 minutes. When dough is ready (BE CAREFUL
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