Back in November of 2006, an article was written in The New York Times about
a bread recipe that doesn’t require any kneading. This No-Knead Bread was adapted from the Sullivan Street Bakery and became a huge hit throughout the food blogging
world, on both the internet and in print. Everyone, was giving this bread recipe a try, spending over a hundred dollars to purchase one of the latest Le Creuset enameled cast iron pots with lid … including myself.
The No-knead bread recipe is very simple, all you need to do is place the ingredients together, mix, cover and allow to sit for 12 – 18 hours. That’s just about it! Doesn’t get any simpler then that. The results is a crispy, crunchy crust that is chewy and delicious to munch on. The inside is both light and airy with some of those big holes we are always looking for. Of course us foodies can’t leave a recipe alone and many really good versions of this No-Knead Bread recipe have been created throughout the net, from cheese, chocolate, rye and whole wheat breads. This sun-dried tomato and asiago cheese bread is really delicious and looks amazing too. I hope you will give this recipe a try. If you don’t have an enameled cast iron pot you can use even Pyrex or ceramic, just make sure you have a lid and that it can handle the 500F heat.
- 3 cups bread flour
- 1¾ teaspoon salt
- ¼ teaspoon instant yeast
- 1 cup finely grated asiago cheese
- ½ cup sun-dried tomatoes (You can use the ones packed in oil or you can hydrate the dried sun-dried tomatoes. If you are using the ones packed in oil be sure to drain and pat dry with a paper towel
- 1 tablespoon dried basil
- 1¾ cup water
- Add flour in a large bowl
- Add the instant yeast and the salt.
- Add in the dried basil, finely grated asiago cheese, and chopped sun-dried tomatoes
- Mix all those ingredients together with your hand.
- Add in the sightly warm water and mix with a wooden spoon till all combined.
- Cover with plastic wrap and set aside for 12 - 18 hours. After that time dust a parchment lined cooking sheet with flour. Set cookie sheet aside.
- Sprinkle a little flour on a flat surface. Pour out the dough carefully onto the flour.
- Dust the top and lightly pat the dough into a ball. Cover with plastic wrap and allow to rest for 20 minutes.
- Stretch the dough into a rectangle and the fold one side half way over.
- Do the same to the other side. Now, fold from the side of the dough (short side) the same way.
- Place dough seam side down onto the well floured parchment paper. Cover with plastic wrap for 2 hours.
- A half an hour before you want to bake the bread place a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in a 500F oven to heat up. Remove the pot from the oven and carefully drop the dough into the pot seam side up this time. Place the hot lid onto the pot and place back into the oven. Bake for 30 minutes, if the bread is golden brown it is ready. If the dough is still white you can remove the lid and continue to bake for another 15-20 minutes. Carefully remove from the pot and cool on a wire rack till completely cooled.