It took me less than five minutes to mix the bread up, and that included going to the laundry room to look for the white vinegar.
I used my Bosch mixer, though the recipe mixes the dough by hand. I say, anytime you can use the mixer, do it! My Bosch is 32 years old - we got it when we lived in Germany. I use it almost every week - for cookies, not bread. I've not been much of a bread maker, though that may change after trying this recipe.
I took this picture to show you the Red Star Quick-Rise Yeast I used. I recently read a comparison of rapid-rise yeasts and the Red Star brand got the top rating - even over SAF. The recipe only calls for 1/4 teaspoon of yeast - the key to this recipe is the long rising time.
Recipe: No-Knead Bread
Time: About 1½ hours plus 14 to 20 hours rising
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
1 1/2 cups water
scant 1 tablespoon white vinegar
Flour or cornmeal as needed.
1. In a large bowl combine flour, yeast and salt. Add water and vinegar, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18 hours, 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, kneading for 15 seconds.
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. Generously coat a sheet of parchment or a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on parchment or towel. Cover with plastic wrap 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 (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
5. Cover with lid and bake 30 minutes (reduce oven temp to 425), then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.Yield: One 1½-pound loaf.