Jan 28, 2013

No-Knead Bread Variation: Garlic Parmesan

I made this no-knead artisan bread variation to rave reviews for a family dinner yesterday. The garlic and cheese are a natural combo in this recipe. Of the variations I've tried so far, this is easily my favorite.

4 cups all-purpose or bread flour, more for dusting
1/2 teaspoon instant or rapid rising yeast
2 teaspoons salt
1 1/4 cups grated Parmesan cheese
1 tablespoon dried parsley flakes
1 tablespoon dried sliced garlic (I found this at Costco)
2 cups water at about 70 degrees
Cornmeal (I usually just use flour and sometimes a little cornmeal)

1. In a large bowl combine flour, yeast, and salt. Then stir in the cheese, parsley, and garlic. Add the water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 14 hours, preferably about 18 to 24, at warm room temperature, about 70 degrees.

2. 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 rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Put dough seam side down on floured work surface and dust with more flour, bran, or cornmeal. Cover loosely with plastic wrap and a cotton dish towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot in the oven while it heats. When dough is ready, carefully remove heated pot from the oven. Gently move the ball of dough with your hands from your work surface and drop it into the pan, seam-side up. It may look like a mess, but that is okay. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 10 to 15 minutes (Note: I often like a less dark and crunchy crust, so I'll usually tend to go on the lower side in terms of time), until loaf is beautifully browned. Remove the bread from the pan and cool on a wire rack.