Guest Post: no knead bread

Hi guys. Today I have one of my best friends, Tera, guest posting again for us. She's got an amazing recipe up her sleeve that I'm 100% going to try sometime soon. I'm a sucker for bread and if it's as easy as she says my house is soon to become a bakery.

Hello Bound By Love readers! My name is Tera... You may remember me from my guest post last month on meal planning. I'm stoked to be guest posting again for Lauren while she and Dave are enjoying a well deserved vacation.

Today I'm going to share one of the best bread recipes around. It's a take on the famous no knead method championed by Jim Lahey that my friend taught me to bake earlier this year. It's ridiculously easy to make and all it takes is a little forethought and a Dutch oven. Both key components! So let's get to it.

The first thing you is to possess a magical 6th sense that can predict your homemade artisan bread cravings about 24 hours before they hit. Ok, kidding but this bread does use a slow rise method so you need to let it rise for about 20 hour before baking. I usually prep the dough sometime in the evening the day before I want some bread say Saturday night for a loaf on Sunday afternoon. In a pinch you could probably get away with preparing the dough in the morning and baking that night!

In a bowl place the following ingredients and mix just until they come together:

3 cups of flour (I prefer 2 cups of bread flour and 1 cup of whole wheat but you can use any mix you want)
1/4 tsp yeast
1 1/4 tsp salt
1 1/3 cups cold water

 After the ingredients are combined cover the bowl tightly. I use plastic wrap secured with a rubber band but use whichever method works for you. Over the next 18-20 hours you'll see your dough transform into a bubbly uniform mixture that is ready to turn into delicious bread. Punch down the dough and turn it out into a floured surface. Fold the dough on itself a few times and shape it into a  ball with a distinct seam on the under side. (this will produce an opening in the bread when it bakes!) Cover the dough with the bowl you mixed it in or a floured tea towel and let it rise for another 2 hours. About an hour and a half in put your Dutch oven (you can use regular cast iron or enameled) into your oven and preheat to 450 degrees. You want the Dutch oven to heat up with the oven. When you hit the 2 hour mark and your oven and Dutch oven are piping hot pull out the Dutch oven and toss your dough seam side up into the pot. Place covered in the oven for 30 minutes. After 30 minutes remove the lid and cook for another 15 minutes. Enjoy some seriously delicious smells in your house while all this is happening.

 After 45 minutes total cooking time take your Dutch oven and delicious bread out of the oven and let it rest for 10 minutes. If you listen carefully you'll hear your bread crackling and singing to you! After 10 minutes you are free to dig in. I'd recommend eating the whole loaf immediately with a little butter because it's so tasty steaming hot out of the oven but it also will last a few days stored in a bag on the counter. It is best fresh because the crust is wonderfully crisp and a great contrast to the soft interior. After a few hours of storage the bread loses it's crisp exterior and becomes more chewy. Still delicious just not quite as perfect as when it is fresh. Now... Feel free to enjoy your yummy homemade bread as an accompaniment to a pot of homemade soup, as toast or a sandwich, anything really. You can also separate the dough into four balls before cooking to make rolls or form it into a baguette loaf if you have an oblong Dutch oven.

Lately I've been really digging it as a side to my take on the Olive Garden's Zuppa Toscana or topped with mashed avocado and a little salt. How are you going to eat yours??

Copy Cat Zuppa Toscana:

Brown two or three mild Italian sausages in a pot with the casings removed. Add one diced onion and sauté until soft. Next add two diced potatoes and 2 quarts of stock of your choice along with some crushed red pepper and Italian seasoning. Let the soup simmer away until the potatoes are tender and add one bunch of kale chopped or torn into bite size pieces and a cup of milk just before serving.