I've got the No bake bread in the making and I'm so excited!!!

E

evan

Well-known member
I let it rise for 24 hours (It's winter time here and in my experience, even tho we keep it warm inside, somehow the dough know's it's cold outside and needs longer time to rise properly).

I'm making it in my grandmothers very old cast iron pot (I think it is 50 years old if not more!) and I cannot wait for the outcome. It's going in the oven in approximately 1 1/2 hours!!!

 
I can't wait to hear about it. What you said about the dough knowing it's cold outside,

that is so well put. I've noticed that with cooking and it goes the same for when it's hot and humid. I guess you can't fool Mother Nature...

 
I love, love, love my leaf of bread!!!!!! Ok, this is what I did:

I did let it rise for 24 hours.
I kinda punched it down with a spatula, whirled it around in the bowl a couple of times, and let it rest for 15 minutes. (I had no clean cutting boards at the time and wiping the counter clean seemed such a hassle.)

After 15 minutes I floured my hands well and whooped the dough around in flour - still in the bowl (I did laundury earlier this week and all my kitchen towels are clean. I couldn't bring myself to take one out and bury it in flour, so I just made sure there where enough flour in the bowl to keep the dough from sticking to it, and let it raise for another two hours.)

I heated my grannys old pot in the oven for 30 minutes, ungracefully plumped the dough from the bowl into the pot and baked it for 30 minutes. I then took the lid off, turned the oven down and baked it for another 20-25 minutes (I think my old oven is a little lower in temperature than new ones. I have noticed before that I tend to keep things in the oven for a longer period of time than the recipe says, but I'm getting a new oven before Christmas so I'll know then if the temperature setting is off.)

My bread came out of the oven looking wonderful!
I forced myself to go and pick up my mail in the mail box to keep my hands off the bread. Fortunately, I met my neighbor by the mail box so it took close to 15 minutes before I was back at my loaf. Then it was still far from ready to be cut but by then my patience was gone - so I sliced it.

IT TASTED AWESOME!!!!
This is definitely going to be my "weekend bread"!!!


But I do have a question: Marilyn, you said that the crust wasn't that crisp the next day.
How the heck do you make this bread last longer than a day?
Mine is totally gone smileys/smile.gif

- but we have another in the making for tomorrow smileys/bigsmile.gif


Thanks again for a wonderful recipe.
This has already become a family favourite!

 
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