Artisan No Knead Bread With Amaranth Recipes

NO-KNEAD ARTISAN STYLE BREAD

Steps:

• Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours.
• Generously flour a work surface. The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball.
• Liberally flour a kitchen towel (do not use terrycloth). Place the dough ball on the floured towel. Cover with another floured towel. Let the dough rise for about two hours [see footnote].
• Preheat an oven to 450 degrees F (230 degrees C). Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat.
• Carefully remove the hot baking dish from the oven. Remove the lid and gently turn the dough ball into the ungreased baking dish, seam-side up; shake the dish so the dough is more evenly distributed.
• Cover and bake for 30 minutes. Remove the lid and bake until the crust is golden brown, 15 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing.

ARTISAN NO-KNEAD BREAD WITH AMARANTH

Steps:

• Heat a skillet over medium heat and pour in amaranth; cook and stir until toasted and fragrant, 3 to 5 minutes. Remove from heat and cool.
• Dissolve yeast in 1/4 cup lukewarm water in a small bowl. Let stand until bubbly, about 5 minutes.
• Mix remaining 2 1/2 cups water with toasted amaranth, yeast mixture, all-purpose flour, bread flour, and salt in a large plastic container with a lid with a wooden spoon until well combined. Cover and let rise in a warm, draft-free place until doubled in volume, about 2 hours.
• Dust a cutting board with 1 tablespoon all-purpose flour. Turn the dough out onto the board and briefly knead with floured hands. Shape into a ball.
• Line a large bowl with a piece of parchment paper. Place dough in the bowl and cover with a clean dish towel; let rise until nearly doubled in volume, about 1 1/2 hours.
• Preheat oven to 450 degrees F (230 degrees C) after dough has been rising for 45 minutes. Place a lidded Dutch oven inside after 25 minutes.
• Remove hot Dutch oven from the oven using oven mitts. Place dough carefully inside, lifting it up with the parchment paper. Cut any parchment paper that is peeking out of the Dutch oven with kitchen shears. Cover with the hot lid.
• Bake bread covered in the preheated oven for 30 minutes. Remove the lid and continue baking until top is golden brown, about 10 minutes. Lift bread out of the Dutch oven with the parchment paper using oven mitts and tap the bottom; if it sounds hollow, bread is done. Let cool for at least 1 hour on a wire rack.