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My awesome colleague Chris Poston always eats his buttered morning toast at his desk. It was finally revealed that he actually bakes the bread each weekend himself! After telling him about my no-knead bread baking adventure, he said, "Kayoko, it actually NEEDS to be kneaded."

He's been fooling around with different recipes and came up with his own easy peasy rendition- we'll call it the Poston Must Knead Bread. Kindly, he has shared the recipe with us- here it is below.
- KA


This is the recipe I’ve been using thus far, with some modifications noted in RED. I do not profess to be a master baker yet…but I’m working on it. In the meantime, my kids seem to like it and I know exactly what they’re putting in their mouths, at least as far as the bread is concerned.

Recipe: Simple Crusty Bread Adapted from ''Artisan Bread in Five Minutes a Day,'' by Jeff Hertzberg and Zoë François (Thomas Dunne Books, 2007)

Time: About 45 minutes plus about 3 hours' resting and rising 1 1/2 tablespoons yeast 1 1/2 tablespoons kosher salt 6 1/2 cups unbleached, all-purpose flour, more for dusting dough


1. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Cover with damp dish towel and let dough rise at room temperature 2 hours. After initial rise, punch down, knead briefly, transfer into two bread baking pans and let rise again for 2~3 hours.

2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.

3. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn Preheat oven to 450 degrees; heat stone at that temperature for 20 minutes.

4. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Place bread pans on middle rack in oven. Bake until well browned, about 30 minutes. Cool completely.

Yield: 2 loaves.

Variation: If not using stone, stretch rounded dough into oval and place in a greased, nonstick loaf pan. Let rest 40 minutes if fresh, an extra hour if refrigerated. Heat oven to 450 degrees for 5 minutes. Place pan on middle rack.



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