Here is a bread recipe that I have adapted from Nancy Baggett’s book for no-knead bread recipes. I have cut her recipe in half so it only makes one loaf, and I have fiddled with the flour and water ingredients, and incorporated leftover whey from yogurt-making and sourdough pour-off. If you don’t have starter, increase flour by 1/2 c. and whey by 3 oz.
Easy White Bread
makes 1 loaf
- 2 c. all purpose flour
- 3/4 c. high gluten flour (like Sir Lancelot from King Arthur Flour)
- 2/3 c. sourdough starter
- 2 1/2 T. canola or vegetable oil
- 1 3/4 T. sugar
- 1/2 T. salt
- 1/2 t. yeast
- 8 oz. cold whey
Mix flour, sugar, salt, and yeast in large bowl. Mix wet ingredients together. Stir wet ingredients into dry. Dough should be stiff. Brush or spray with oil. Cover with plastic wrap and refrigerate for 3-10 hours. Then let rise at cool room temperature for 15-20 hours.
Stir dough, then press into loaf pan and let rise covered for 1 1/2 – 2 1/2 hours. Remove cover when dough nears the top of the pan. Preheat oven to 425 degrees. When dough is about 1/2 in. above pan top, lower oven temp to 400 and bake for about 40-45 min. Cool in pan for 10 min.