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King Arthur No-Knead Harvest Bread




Source of Recipe


King Arthur Flour website


Recipe Introduction


A delicious and easy bread to make. You need to plan ahead as it needs an all-day or overnight rise. In the body of the recipe, you’ll see what size baking vessel is called for. I cooked mine in a 9x12-inch Schlemmertopf and I really thought it was too big. I know that the bread rose properly because it had great texture and flavor, but it was only 2-inches high. Next time I’ll try it in my 7x10-inch Schlemmertopf. I used regular AP flour (not KA) and Anna at eGullet.org used different nuts and dried fruit. I’m sure that you could switch out whatever you have on hand. Go to this for some good, steip-by-step information: http://www.kingarthurflour.com/blog/2009/03/17/no-knead-bread-the-beat-goes-on/


Recipe Link: http://www.kingarthurflour.com/recipes/no-knead-harvest-bread-recipe

List of Ingredients




3 1/4 cups Lancelot Hi-Gluten Flour or King Arthur Unbleached All-Purpose Flour
1 cup King Arthur Traditional Whole Wheat Flour or King Arthur White Whole Wheat Flour
2 teaspoons salt
1/2 teaspoon instant yeast
1 3/4 cups cool water
3/4 cup dried cranberries
1/2 cup golden raisins
1 cup coarsely chopped pecans or walnuts


Recipe



In a very large bowl, mix the flours, salt, yeast and water, using your hands to make a sticky dough. Work just enough to get everything incorporated. Add the fruit and nuts and work them in completely. This will take some effort, but they need to be well distributed.

Cover the bowl with plastic wrap and let rest at room temperature overnight – or for 8 hours. It will get bubbly and rise a good amount.

Turn the dough out onto a lightly floured surface and shape it into a loaf to fit the pan that you are going to use. [King Arthur says: “14" to 15" long lidded stoneware baker; 9" x 12" oval deep casserole dish with cover; or 9" to 10" round lidded baking crock]. I used a Schlemmertopf, so I prepped it as that company suggests – soaking the top and bottom in cold water for 15 minutes (I didn’t soak the top until just before baking). Lightly grease the baking pan and place the dough in it, smooth side up. Using your finger, poke any exposed large pieces of fruit or nut down into the dough – otherwise they might burn.

Cover with a damp towel and let rise at room temperature about 2 hours. It will rise enough to notice and get a bit puffy, but doesn’t dramatically rise.

Put the lid on the pan and place the pan in a cold oven. Set the oven to 450F. Bake for 45-50 minutes, remove the lid and bake for another 5-15 minutes. The bread should be deeply browned and the center should register 205F on a thermometer.

Take the bread out of the pan and put on a rack to cool.