no look bread

• 4 parts flour
• 3 parts water
• 1 tsp yeast
• 1 tbl salt per 4 cups flour

First there was no-knead bread, now for … well, not really no look. But no stress at least. I’ve used the no-knead approach, a Cusinart and a stand mixer. It doesn’t matter. Add about 4 cups of flour, maybe a teaspoon of yeast and probably a tablespoon of salt. Don’t dirty spoons or measuring spoons, r straight to the bowl or into your hand first if you must. Also, please, seriously please, don’t proof your yeast.** It’s fine … really it is.

Turn on the mixer. This is the only part where you need to pay attention: slowly add water until the dough comes together. It should form a ball on one side of the mixer the shaggy dough bits should be absorbed. How much water? Usually 3 parts water to 4 of flour so 3 cups or so? Just keep adding it slowly until the resulting mass is tacky not sticky. Remember playdough? Like that.

Now, cover it and walk away. Or bag . Refrigerate it. Push in the back of your freezer, I’m not your dad. Flour wants to become bread. It is much lot less fussy than most recipes would have you believe.

After the dough has doubled in size, on the counter or after a few days in the refrigerator, turn it out onto a lightly floured counter. Form into shapes of your choice and bake at a high temp (400°f) till an instant read thermometer reads 195°f. Or till it looks good, whatever.

It’s bread. Seriously. Your mistakes are going to be delicious.

** buy the lifetime bags of yeast and keep them in the freezer. commit to something.