Saturday, June 11, 2011

No Knead Kalamata Olive Bread

Just to get things started, we'll share one of favorite and easiest bread recipes. If you'd prefer, you can just leave the olives out and follow the rest of the recipe.

A bit of background: Jim Lahey of the Sullivan Street (NYC) Bakery started the no knead bread revolution in home bread baking several years ago. He had a bit of help from Mark Bitner, a features guy at The New York Times who did a video that promoted the system.

4 cups bread or all purpose flour (organic unbleached is best)
1/4 teaspoon of yeast
1 teaspoon salt (we prefer sea salt)
1-1/2 cups Kalamata Olives (please don't substitute ordinary black olives)
2-1/9 cups warm tap water

Important: you will need a cast iron (or other oven proof) covered casserole. 4-5 quart is adequate.

In a large bowl, mix all the dry ingredients together then, pour the warm water and the olives (if you are using them) and stir very thoroughly making sure that everything is well moistened and there are no pockets of dry flour.

Cover the bowl with plastic wrap (TIP- we have found that using disposable shower caps that can be purchased at a dollar store work wonderfully) and set aside in a warm place for at least 12 hours. More time won't hurt a bit, up to about 18 hours. Scoop out on a heavily floured board, fold into an oval shape and cover with a damp cloth for about 2 hours. Place the casserole and cover in the oven and pre-heat to 475 F. When the oven is at temp, slide out and very carefully (to avoid burning yourself) scrape the dough into the heated casserole. Cover and bake for 20 minutes. After 20 minutes, remove the cover and continue baking for another 10-15 minutes. Remove and place on cooling rack. Let cool for an hour.

On our recent road trip to Savannah, GA, we took one of these loaves along and lunched on it with cheese and fruits for the first days of our trip.

1 comment:

  1. Oh, I forgot I was going to make this. No time like the present. I can bake in the morning.