Frugal Allergy Mom: No Time Bread Loaf

When Jim Lahey, the owner of Sullivan Street Bakery in New York, revolutionized the world with his no knead bread in 2006, it became so popular that it caused a sharp increase in sales for dutch ovens. The method Jim invented was thought to be innovative because the process is simple enough for a 4 year old to execute but tastes like it was made by a professional baker. It is my bread of choice. The only downside to the no knead bread is that you need at least 14 hours (12 hours to rise, 1 hour to proof and 1 hour to bake) to make this bread. Most days, I start planning dinner an hour ahead, at best two hours.

One night, with dinner about an hour and half away, I searched for a bread loaf recipe that will be ready in an hour. I stumbled upon a recipe posted by The Kitchn for No Time Bread, which promised bread in just over an hour. So I made the recipe with minor alterations and it was good, with a crusty exterior and dense interior. I thought the no time bread lacked the chewiness and flavor of the no knead bread, however, no time bread still was better than most other breads or not having bread at all (a total travesty!). To compensate for the lack of flavor, I would highly recommend serving this bread with herb butter or some tangy cream cheese. So if you are the type who does not plan dinners ahead of time, or do not have time to plan dinners ahead of time, try this recipe. It tastes delicious, especially when it is served warm.

Special Equipment: Dutch oven or Dutch oven alternatives (that can withstand 450 degrees F)

Ingredients
4-1/2 tsp active dry yeast (equivalent to two packets of yeast)
1 tbsp sugar
1-1/2 cups warm water (about 115 to 120 degrees F)
3-1/2 cups bread flour
1-1/2 tsp salt
3/4 tsp vinegar (I used distilled but the original recipe called for balsamic)

Directions
1. In a stand mixer, mix the warm water and sugar. Add the yeast and wait 5 minutes until the yeast blooms.

2. In a separate bowl, mix the flour and salt. Add in one cup of flour and knead the dough with a dough hook.

3. Add in the vinegar and the rest of the flour. Once all the flour has been added, knead on medium speed for 7 minutes. The dough will be wet but will not stick to the sides of the bowl.

4. Transfer the dough to a lightly greased microwave safe bowl. Cover the bowl with a wet towel and microwave on HIGH for 25 seconds. Allow the dough to rest for 5 minutes.

5. Place a dutch oven (without lid) in a cold oven and preheat to 450 degrees F.

6. Microwave the dough again on HIGH for 25 seconds. Allow the dough to rest in the microwave for 15 minutes in a warm spot.

7. Once the 15 minutes is up, transfer the bread to the preheated dutch oven. Shake the pot in a circular side to side motion until the bread is evenly distributed.

8. Using clean kitchen scissors, snip slashes on the top of the bread.

9. Cover the dutch oven with the lid and bake for 30 minutes. Once the 30 minutes is up, take off the lid and bake uncovered for another 10 to 15 minutes until the interior temperature is 210 degrees F and the crust is golden brown.