No-Knead Bread (Asiago, Pesto, Jalapeño Cheddar)
Servings 16
Calories 216kcal
Equipment
- small mixing bowl (for the Pesto variation)
- large mixing bowl (6 to 8 quart size)
- lint-free towel or silicone pastry mat
- baking stone or baking sheet
- peel (if you have one, recommended)
Ingredients
Bread
- 7 cups unbleached bread flour
- ½ teaspoon instant yeast
- 3¼ cups water cool
- coarse meal for sprinkling on the baking stone/sheet
Pesto
- ½ cup chopped Italian parsley
- ½ cup sun-dried tomato pesto
- ¼ cup chopped fresh oregano
- 1 tablespoon onion powder
- 1½ tablespoons salt
- ½ teaspoon pepper
Asiago
- 4 ounces shredded asiago cheese
Jalapeño Cheddar
- 1 jalapeño chile chopped with seeds removed
- 4 ounces shredded sharp cheddar
Instructions
- Make the Pesto: In the small mixing bowl, stir together the parsley, pesto, oregano, onion powder, salt, and pepper. Set aside.
- In the large mixing bowl, stir together the yeast and 6 cups of the bread flour. Add the cool water, stirring as you go. The dough should be shaggy and sticky. A little at a time, add more flour until you have a dough that pulls away from the bowl as you stir. Add the pesto or asiago or jalapeños and cheddar and stir.
- Cover the bowl with plastic wrap and set in a cool place, between 60 and 70° F, for 18 to 24 hours. You should see bubbles on the surface of the dough when you get ready to work with it.
- Stir in enough flour to make a dough that pulls away from the sides of the bowl and then let it sit for another 20 minutes covered with a towel.
- Flour your work surface and dump the contents of the bowl onto it. Gently work in some flour and divide the dough into two, three, or four pieces. Shape each into a boule or a batard. Sprinkle flour on top of each, cover with a damp towel, and allow to rise for two more hours.
- One hour before baking, preheat your oven to 450/500° F, as high as it will go. If you plan to use the baking stone, put it in the lower part of your oven. If you plan to use a baking sheet, DO NOT preheat it.
- After the two hour rise, sprinkle some coarse meal on the baking stone/sheet and transfer the loaves to the baking stone/baking sheet. Bake for 30 minutes or until the crust sounds hollow when you tap it. Remove from the oven and allow to cool on a wire rack. Don't be tempted to cut into it until it has cooled completely, otherwise your slices may look a bit shaggy.
Notes
Nutrition values are for the Pesto Bread.
Nutrition
Calories: 216kcal | Carbohydrates: 42g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 731mg | Potassium: 82mg | Fiber: 2g | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg