Alexandra Cooks’ No Knead Peasant Bread
Makes one standard-sized loaf
Ingredients:
2 cups unbleached all purpose flour 1 tsp kosher salt (or 3/4 tsp fine-grain salt)1 cup water1 tsp sugar1 tsp instant yeast2 TBLSP butter
Mix everything except the butter together until it is well-combined and cover with a tea towel or plastic wrap or whatever, and set in a warm place for 1 hour, or in the refrigerator overnight.
When it is about twice the size it was, put the butter in the microwave for 30 seconds or so, until it is liquid. Pour it into your loaf pan or glass bowl and swirl it around. Punch the dough down, transfer it to the pan or bowl, and turn it over to bathe it in the butter. Cover again and let rest for another 20-30 minutes. Preheat the oven to 425 degrees.
Bake for 15 minutes on a rack in the middle of the oven, then reduce the heat to 375 without opening the oven door. Bake for an additional 15 minutes.
Turn the loaf out onto a cooling rack and let rest for 10 minutes before cutting. (if it looks pale and underdone when you turn it out, return it to the oven for 5 minutes, outside of the pan or bowl).
Credit to Ali Stafford of Alexandra’s Kitchen
