Lazy Bread ~ No knead, No rest, 1 rise, POUR into pan and bake...
Hi all!
I'm a semi-lousy cook on the best of days, so bread baking is truly pushing my personal skill level envelope...
I got started on this quest through Bittman's No-Knead bread and the NYT. It WORKED. It was just a bit bland, though...So, while searching the Web for No-Knead recipes, to see if I could add milk, or buttermilk, eggs, sugar, etc., I came across a recipe that was published in the "Bread Baker Bible," for Casserole Bread.
Casserole Bread was even easier than No-Knead. Mix the ingredients (Proof 2 pkg yeast in 1C milk, 3 Tbs. sugar, 1 1/2 Tbs. butter, scalded and cooled, add 4 1/2 C. flour mixed with 1 Tbs. salt) for 2 minutes, cover and let rise for 40-45 minutes until doubled, beat vigorously for 30 seconds, pour into a greased 1 1/2 qt. casserole, and bake 50-60 minutes at 375.
The recipe made too much dough, more to fit a 2 qt., but it was EASY. I got distracted, and think I added water twice, because again, the loaf was heavy and dense, but MUCH tastier than the basic No-Knead. It LOOKED really odd, though, because of not having a rise time and skin formation. The crust is very thin, and while the top looks pretty "bread like," the parts that are in contact with the pan have "bubble craters" on the surface...Tasty, though. Very, very tasty.
Have any of you ever tried this type of bread? If so, any tips or suggestions would be appreciated. I will be making this one again, at least a few times, to see if my results were consistent, and to see if reducing the water makes a better loaf. The crumb was beautiful, just somewhat "soggy" and squeezable. The kind of bread, you pull the middle out of and can squeeze and play with before you eat it...
Will update you with my progress.
~Kizzle