SLOW-RISE, NO-KNEAD LIGHT WHEAT (OR WHITE) BREAD

Slow-Rise, No-Knead Light Wheat (Or White) Bread image

This is an adaptation of the now-famous slow-rise No-Knead Bread; the difference is that this version makes a lightweight American-style loaf. I have not made this yet but will give it a shot this weekend. Note that you can also use all white flour instead of the white/wheat combination. UPDATE: I made the part-whole wheat version and it is quite nice, although I had to tent it with foil to prevent over-browning on top. It's a little crumbly, so maybe not ideal for sandwiches, but quite nice for toast! From The Washington Post, Nov. 28 2007.

Provided by Sass Smith

Time 18h15m

Yield 1 loaf, 16 serving(s)

Number Of Ingredients 9

Ingredients

3 cups white bread flour
1 cup whole wheat flour
2 1/2 tablespoons sugar
1 1/2 teaspoons salt
1/8 teaspoon fast rising yeast
3 tablespoons unsalted butter, melted
2 cups water, room-temperature
1 teaspoon unsalted butter, melted
1/2 tablespoon whole wheat flour

Steps:

For the first stage:.
Thoroughly combine the flours, sugar, salt and yeast in a 3-quart or larger bowl; mix with a large spoon.
Add the butter or oil and water, stirring vigorously until well combined; the dough may be stiff.
Scrape down the sides of the bowl with a greased flexible spatula.
Drizzle the dough top with about a teaspoon of melted butter or oil; use a pastry brush or your fingertips to spread it evenly over the dough.
Cover the bowl tightly with plastic wrap and set aside at a room temperature of about 70 degrees or cooler for 12 to 18 hours.
For the second stage:.
Vigorously stir the dough until it deflates.
Generously coat a 9-by-5-inch or similar large (1 3/4- to 2-quart) loaf pan with nonstick cooking oil spray.
Turn out the dough into the pan.
Drizzle the melted butter or vegetable oil over the loaf top, then spread it out with a pastry brush or your fingertips until the surface is evenly coated and looks smooth.
Sift about 1/2 tablespoon flour evenly over the loaf top.
Cover the pan tightly with plastic wrap.
For a "regular" rise:.
Let stand at room temperature for 45 to 75 minutes or until the dough nearly reaches the pan rim.
(The time will vary considerably depending on the temperature of the room and the length of the first rise.).
Gently remove the plastic.
Let it stand until the dough top rises 1/4 inch above the rim.
For a "quick" rise:.
Place a microwave-safe cup containing 1 cup of water in a rear corner of the microwave oven.
Microwave for 2 minutes, until the water almost boils.
Put the loaf in the microwave oven as far from the water as possible.
Let it rise 30 to 50 minutes, or until the dough nears the pan rim.
Gently remove the plastic.
Continue the rise until the dough top is 1/4 inch above the rim.
For baking:.
Position an oven rack in the middle third of the oven; preheat to 425 degrees.
Gently transfer the pan to the oven; jarring can cause deflating.
Bake for 25 to 35 minutes, until the loaf is well browned on top and sounds hollow when thumped with a finger.
Transfer to a wire rack and let cool for several minutes, then run a knife around the loaf to loosen.
Transfer the loaf to the rack and let it cool completely before cutting it or storing in an airtight container.