If you love garlic and bread... this recipe is for you!
No Knead Bread
Prep Time: 6-8 hours
Cook Time: 1 hour and 30 minutes
Total Time: 7 hours - 9 hours and 30 minutes
Ingredients
430 grams of All Purpose Flour
6 grams of Salt
¼ tsp. Active Dry Yeast
374 grams of Warm Water, temperature no hotter than 110 degrees
Instructions
In a large mixing bowl, combine flour, salt, and yeast. Whisk until well combined.
Next add in the warm water and mix ingredients together.
Once the ingredients are combined, cover them with a towel or plastic wrap to allow the dough to rise. Place the bowl in a warm area, or on top of a wooden cutting board, away from the cold counter top. Allow the dough to rise for 6-8 hours.
When the dough has finished rising, remove the dough onto a well floured surface. Fold each side of the dough over on top of each other.
Next, roll the dough around into a ball, and cover it with any remaining flour that’s left on the surface. Cover the dough with the mixing bowl to allow additional rising.
While the dough continues to rise, preheat the oven to 400 degrees. Once it reaches the correct temperature, place a dutch oven pot into the oven for 30 minutes.
Before removing the pot, uncover the dough and form it back into a round ball. At the top of the ball, make a slit across the dough and sprinkle additional flour.
Remove the pot from the oven and place the dough inside. Cover the pot and bake in the dough for 30 minutes.
After 30 minutes, remove the cover, and continue to bake for an additional 10-15 minutes, or until the top is golden brown.
Remove the pot from the oven, and take your bread out. Place the bread onto a cooling rack, and allow to cool for a few minutes. Serve hot with butter, or safe for later! Enjoy!
Garlic Confit
Prep Time: 5-10 minutes
Cook Time: 60 minutes
Total Time: 65-75 minutes
Ingredients
2 cups Whole Garlic Cloves, peeled
2 tbsp. Dried Thyme
½ tbsp. Whole Peppercorns
2 ½ cups Canola Oil
Instructions
Separate the garlic cloves from the bulb. Remove all outer layers of the garlic skin, peel well. Keep the garlic cloves whole.
In a medium pot, combine garlic cloves, dried thyme, peppercorns, and oil.
On a medium low heat, slowly cook the garlic in the oil. You should see small bubbles rising from the bottom of the pot.
Continue to cook the garlic, stirring every few minutes - about 60 minutes. When the garlic is soft and a golden color, turn off the heat.
Allow garlic and oil to cool, then place into a glass jar and seal tightly with a lid. Once the jars have cooled, store in the refrigerator for up to 2-3 weeks. Enjoy with bread or in any recipes you desire!
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