SIMPLE CRUSTY BREAD RECIPE - NYT COOKING
We thought we’d landed upon the simplest yeast bread recipe in 2007, when Mark Bittman wrote about the no-knead approach of Jim Lahey, owner of Sullivan Street Bakery. It quickly became (and remains) one of our most popular recipes because it made bakery-quality bread a real possibility for home cooks. But then we heard about Jeff Hertzberg, a physician from Minneapolis, who devised a streamlined technique for a crusty loaf of bread. Mix flour, salt, yeast and water. Let it sit a bit, refrigerate it, take some out and let it rise, then bake it. The crusty, full-flavored loaf that results may be the world’s easiest yeast bread.
Provided by Nick Fox
Total Time 3 hours 45 minutes
Yield 4 loaves
Number Of Ingredients 4
Steps:
- In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
- Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
- Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
- Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.
PEPPERONI BREAD RECIPE (WITH PIZZA DOUGH) | KITCHN
Steps:
- Let 1 pound pizza dough come to room temperature if refrigerated, at least 1 1/2 hours.
- Arrange a rack in the middle of the oven and heat the oven to 375°F.
- Place the pizza dough on a silicone baking mat or sheet of parchment paper and stretch and roll into a 15x10-inch rectangle about 1/3-inch thick.
- Melt 3 tablespoons unsalted butter in the microwave in 30-second intervals or in a small saucepan over low heat. Add 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, and 1/2 teaspoon red pepper flakes, if using, and stir to combine. Brush 2/3 of the mixture onto the dough; reserve the remaining to brush on top of the baked loaf.
- Place 5 ounces pepperoni on the dough in an even layer, overlapping as needed. Sprinkle with 8 ounces shredded mozzarella cheese.
- Starting with a long side, tightly roll the dough up into a log. Position seam-side down and diagonally across the silicone mat or parchment. Transfer the log, still on the mat or parchment, onto a rimmed baking sheet.
- Place 1 large egg and 1 tablespoon water in a small bowl and whisk with a fork to combine. Brush on the roll.
- Bake until golden brown and cooked through, 25 to 30 minutes. Brush with the remaining seasoned butter and sprinkle 1 tablespoon grated Parmesan cheese on top. Let cool for 10 minutes then cut crosswise into 2-inch pieces and serve with pizza sauce or ranch dressing.
Nutrition Facts : SaturatedFatContent 19.7 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 41.1 g, SugarContent 1.6 g, ServingSize Serves 6, ProteinContent 29.0 g, FatContent 36.6 g, Calories 613 cal, SodiumContent 1261.2 mg, FiberContent 2.2 g, CholesterolContent 0 mg
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