The other day I journeyed back home to Alaska for the winter break. I get two weeks off of school now that I’m student teaching, which is a lot less time then I’m used to. I’m still thankful for the break, though. It was much needed after several months of getting used to middle and high school kids all day, every day.
The thing that I love most about coming home has always been baking. I have the time and the supplies to bake to my hearts content. Last time I was home I bought a giant jar of kalamata olives with the intention of making bread. I never got around to it, but instead just ate them as a snack every now and then. Last night I decided to use up some and make a no-knead bread.
The winter before this I bought Jim Lehey’s book on no knead bread. I loved it. I am a lazy bread maker. Unlike my boyfriend who loves the process of making bread, I would rather just make cookies. Bagel making is the only exception, but I still only make bagels on rare occasions. I read through the book and gathered a bunch of great ideas on variations of the bread. If only I had brought the book home with me! So instead of using the book as a reference I used the article on the New York Times website. This morning, when I tried to access it, the website demanded a login. Which I should have just signed up for, but didn’t want to. I have an account, I just can’t remember the sign in…
So here is what my version of the no-knead bread recipe:
Recipe: No-Knead Olive Bread
3 c. All Purpose Flour
1/4 tsp. Instant Yeast
1 tsp. Salt
1 1/2 c. Water (approximately)
1 c. Olives, chopped into thirds
Add all dry ingredients together and mix well. Add in the water a little at a time until the dough will hold together on it’s own. *Add the olives. Add more flour if needed so that the dough is sticky but not wet. Try to distribute the olives as well as possible in the dough. Let sit in the bowl overnight.
When the dough has sat overnight for 12+ hours* and has risen and bubbled, turn it onto a floured cloth and fold the dough on itself. Turn the bread over seam-side town and if needed dust the top with flour. Cover the dough with cloth and let sit. While it is sitting, pre-heat the oven with a pizza stone* on the bottom rack to 425* degrees. After the bread has risen for an hour or two put it in the oven and let bake for about an hour, or until it sounds hollow when tapped.
Notes: *The olives add extra moisture, so be careful about how much water you add. Next time I think I would add the olives to the flour mixture before adding the water. It was difficult for me to distribute the olives evenly after the dough was pretty well mixed.
*Mine sat for about 19 hours because I forgot about it and went out with my dad on errands.
*The dutch oven method works great too, but since I don’t have one back in Flagstaff I like to just use the pizza stone to try and get used to it.
*I’m not actually sure that this is the right temperature, but it seems to work just fine. 🙂