{"id":26620,"date":"2017-02-21T06:00:50","date_gmt":"2017-02-21T14:00:50","guid":{"rendered":"https:\/\/shescookin.com\/?p=26620"},"modified":"2020-05-28T10:28:06","modified_gmt":"2020-05-28T17:28:06","slug":"homemade-artisan-bread-anyone-can-make-four-hour-french-country-bread","status":"publish","type":"post","link":"https:\/\/shescookin.com\/homemade-artisan-bread-anyone-can-make-four-hour-french-country-bread\/","title":{"rendered":"Homemade No Knead Bread: Four Hour French Country Bread"},"content":{"rendered":"
During quarantine, baking bread has become the zen at-home activity for many. \u00a0Like yoga, a walk on the beach, and cuddling with your kitty, baking bread can be therapeutic AND, unlike other zen moments, you get to eat it afterwards! A quick 4-hour no knead bread recipe is a great start for non-bakers and an easy fix to answer the craving for carbs!<\/p><\/blockquote>\n
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When Food Bloggers Gather to Bake Bread<\/h2>\n
Last weekend, I drove up to LA for the monthly FBLA (Food Bloggers Los Angeles) meeting because (1) I hadn’t been to a meeting in probably a year or so and (2) it was a Bread Baking workshop and (3) I love bread, especially if it’s homemade.<\/p>\n
Jump to Recipe<\/a><\/p>\n
It was fun reconnecting with friends and learning step-by-step how to bake my own artisan bread. Instructions were to bring two bowls, one for mixing and one for taking your rising loaf home, two kitchen towels, and something snacky that is good with bread – cheese immediately comes to mind, so I brought one of my favorites: aged Vermont Cheddar cheese from \u00a0Cabot\u00a0Creamery<\/a>, a Korean pear and pecans for a simple cheese board.<\/p>\n
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We gathered around the kitchen island at the home of our hostess, Dana Shrager of Foodie Goes Healthy<\/a>, and listened intently to the instructions, tips and tricks that Karen Kerr of Karen’s Kitchen Stories<\/a> shared with us.<\/p>\n
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Bread Baking Tips and Tricks<\/h2>\n
There were about 10 of us actually making the dough which made time for fun convos and bantering as we each weighed our dry ingredients (very important in baking) under Karen’s watchful eye. And we were thrilled to be making a no knead bread! Just let it rise (twice) and you’re good to go. How great is that!<\/p>\n
Feel the coolness and fine texture of the flour as you mix the dry ingredients with your index finger (or a spoon, if you’d rather). Then it was time to add the warmed water (also weighed precisely, zeroing out the scale for the measuring cup). Again, you can mix the ingredients with your hand (or spoon) until all \u00a0the flour is incorporated and cover with the dish towel for the first 20 minute rest.<\/p>\n
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After the dough rested for 20 minutes, then, we added the yeast and salt and mixed it into the dough with moistened hands (dipped in ramekins of water). I used only half the salt and, trust me, the bread tasted just fine! The dough rests for another 20 minutes, giving the group time to nosh on all the goodies that everyone brought including a deliciously healthy chicken soup that Dana made and these crazy good Chicken Croquettes\u00a0wrapped in Shredded Fillo<\/a>\u00a0that Judy Lyness created.<\/p>\n
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Meanwhile, Karen’s boule was baking in the oven and we were able to see the finished product – and what our lovely loaves would look like.<\/p>\n
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The flour pattern was created by the dish towel that Karen used.<\/p>\n
No-Knead French Country Bread Recipe<\/h2>\n
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