French bread recipe:
Eazy, No-Knead CRUSTY BREAD
No-Knead, Dutch Oven Bread
1/4 tsp active dry yeast
1 1/2 cups warm water
3 cups all-purpose flour, plus more for dusting. You may use white, whole-wheat or a combination of the two.
1 1/2 tsp salt
Cornmeal or wheat bran for dusting
1. In a large bowl, dissolve yeast in water. Add the flour and the salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees Fahrenheit.
2. The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour, and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.
3. Using just enough flour to keep the dough from sticking to the work surface or the your fingers, gently shape the dough into a ball. Generously coat a clean dish towel with flour, cornmeal or wheat bran. Put the seam side of the dough down and the towel, and dust with more flour, cornmeal or bran. Cover with another towel and let rise for about 1 to 2 hours. When it's ready, the dough will have doubled in size and will not readily spring back if poked with a finger.
4. At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel, and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that's OK. Give the pan a firm shake or two to help distribute the dough evenly, but don't worry if it's not perfect; it will straighten out as it bakes.
5. Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.
Our son left on Thursday January 14, 2021 and arrived in the evening in Chicago IL. He did give us a very short call (1st I thought it was a machine so fast it went) and it was it. We can not write to him because we don't have the address of where he is staying. He did not write to us so far. I thought I was tough, but realize how mother like I am. It is a good thing, but it seams to come late. I miss him more than I thought. Does any one know when I can expect some news? I know that…Continue