Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads (38 page)

First Rise
Remove the yeast packet and cornmeal-seed package (used for garnish) from the jar. In a large bowl, thoroughly stir together the jar of mix and 1 teaspoon of the yeast. Vigorously stir the ice water into the dry mix, scraping down the bowl sides and stirring until completely blended. If the dough is too dry to mix, gradually stir in just enough more ice water to blend the mixture; the dough should be stiff. Brush the top with a little oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let rise at cool room temperature (about 70°F) for 12 to 18 hours.

Second Rise
Generously oil a 9 by 5-inch loaf pan. Sprinkle half the cornmeal-seed mixture into the pan. Stir the dough briefly. With an oiled rubber spatula, scrape the dough in towards the center, working all the way around the bowl. Invert the dough into the pan. Brush the top lightly with oil, then smooth out and press into the pan with oiled fingertips. Brush the top generously with water, and immediately sprinkle the remaining cornmeal-seed mixture over the top. Cut a ½-inch-deep slash down the dough center using oiled kitchen shears or serrated knife. Cover the pan with nonstick spray—coated plastic wrap.

Let Rise Using Either of These Methods
For a 2- to 4-hour regular rise, let stand at warm (74° to 75°F) room temperature; or, for a 45-minute to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water. When the dough nears the plastic, remove it and continue the rise until the dough extends ½ inch above the pan rim.

Baking Preliminaries
15 minutes before baking time, put a rack in the lower third of the oven; preheat to 450°F. Set the broiler pan on the oven floor.

Baking
Reduce the heat to 425°F. Add a cup of water to the broiler pan, being careful of splattering and steam; don't refill if it boils dry. Bake on the lower rack for 35 to 45 minutes, or until the loaf is nicely browned. Cover the top with foil and continue baking for 20 to 25 minutes, until a skewer inserted in the thickest part comes out with just slightly moist particles clinging to the bottom portion (or until the center registers 204° to 207°F on an instant-read thermometer). Bake for 5 minutes more to ensure the center is fully done. Remove the loaf to the rack and cool completely.

Serving and Storing
The loaf slices best when cool, but is good served warm or at room temperature. Cool completely before storing. To maintain the crisp crust, store wrapped in a clean kitchen towel. Or store airtight in a plastic bag or wrapped in foil; this will prevent the loaf from drying out, but will cause the crust to soften. Store at room temperature for 3 days; freeze, airtight, for up to 2 months, then thaw, unwrapped, at room temperature. When thawed, re-crisp in a 375°F oven for a few minutes, if desired.

Chapter 8: Toppings, Sauces, Glazes, Drizzles, and Finishing Touches

Here are the extras and additions to the breads in
Kneadlessly Simple
—the sauces, glazes, drizzles, and other toppings used throughout the book. They can add a little something extra—even give breads a professional look—yet are quick and easy to make.

KS Quotient

Super-Easy: Minimal ingredients, easy preparation. Can be made ahead.

A light coating of cornstarch glaze is a simple way to give a crust a shiny, lacquered look. While still wet, the glaze also provides a tacky surface great for capturing and holding seeds or other garnishes sprinkled over the top. It is a good substitute for an egg glaze when breads will be eaten by vegans or those allergic to egg products, or when you're out of eggs.

Yield: Enough to glaze 2 or 3 loaves

2 teaspoons cornstarch

Scant 2/3 cup cold water, divided

1 pinch salt

In a small saucepan, whisk together the cornstarch and about half the water until the cornstarch is smooth. Stir in the remaining water and the salt. Bring the mixture to a boil over medium heat, whisking constantly. Reduce the heat until the mixture simmers gently and continue cooking, whisking occasionally, until it thickens slightly and becomes translucent, about 2 minutes. Let cool to room temperature before using; the glaze will thicken as it stands. Use immediately, brushing it lightly but evenly over the loaf top using a pastry brush (or dabbing it on with a paper towel). Or cover and refrigerate for up to 1 week. Let warm to room temperature, then, if necessary, thin with a little warm water before using.

KS Quotient

Super-Easy: A simple, versatile finish for many sweet breads.

This thin glaze is a nice, subtle finishing touch, adding a light sheen, seductive flavor, and hint of sweetness. It gradually disappears into the dough, infusing the interior with flavor and moistness. Taking a cue from pastry chefs, I sometimes top this glaze with the Powdered Sugar—Lemon Drizzle; the two go together very well. The basic recipe can be tailored to enhance different breads by changing the particular brandy or other type of spirits used. As a general rule, kirsch pairs particularly well with cherry and cranberry; Calvados with apple; and orange juice with citrus and spice breads.

Yield: Enough to lightly glaze1 large loaf

½ cup powdered sugar, sifted after measuring if lumpy

3 tablespoons kirsch, Calvados, peach schnapps, apricot brandy, or orange juice

1 tablespoon water

1/8 teaspoon almond extract, or ¼ teaspoon vanilla extract, or 4 to 5 drops
Fiori di Sicilia
(Flowers of Sicily) extract, or ¼ teaspoon finely grated lemon zest

In a small saucepan, whisk together the sugar and spirits (or juice) until smooth. Stir in the water. Bring the mixture just to a full boil over medium heat. Remove from the heat. Stir in the extract (or zest). Immediately brush the glaze evenly over slightly warm bread or coffeecake using a pastry brush (or dab on with a damp paper towel).

KS Quotient

Super-Easy: Few ingredients. Easy preparation.

For a touch of sweetness and a quick, light icing that sets up and stays firm, use this recipe. The bit of lemon juice keeps it from being too sweet. The recipe makes enough for attractively drizzling back and forth, but can be doubled if you wish to completely cover the top and sides of a large coffeecake.

Yield: Enough to accent 1 large coffeecake, loaf, or recipe of buns or pastries

1 cup powdered sugar, sifted after measuring if lumpy, plus more if needed

1½ teaspoons fresh lemon juice

2 teaspoons water, plus more if needed

3 to 4 drops vanilla, almond, or lemon extract

In a small bowl, stir together the powdered sugar, lemon juice, water, and extract until blended and smooth. The glaze should be fluid enough to drizzle, so adjust the consistency by adding a little more powdered sugar or water if necessary. Immediately drizzle the glaze over the cooled loaf top. For a Bundt-style coffeecake or other tall loaf, let the icing drip attractively down the sides. The glaze will set up firm in about an hour.