Ever wish you could make some fresh bread without a lot of work?  I stumbled on this recipe from Instructables a couple years ago and have never been dissapointed.   Check it out here:

http://www.instructables.com/id/4-Hour-No-Knead-bread/

The 4-hour No Knead Bread recipe works just as is, but I do have a few modifications that I’ve found that I like to add to the recipe.

• When measuring your flour, weigh it if you can.  4.25 oz for each cup of flour.
• I add add 2 TBLS of apple cider vinegar as well.

If you want a wheat bread,  in addition to the above:

• Add an additional cup of wheat flour.
• Then add 2 TBLS of honey,   I like to mix the honey in the warm water first.

Those are the only ingredient changes.  I found that if you let the initial rise time be a bit longer than 4 hours that works, but don’t go past 12 hours.

Once you fold the bread dough on the oiled surface and place in your oiled and floured bread pan, I cover loosely and let rise until it is starting to rise above the top of the pan.  About 90 minutes’ish?  Don’t forget to spinkle the salt on the top of the dough while rising in your bread pan.

Cooking the bread is the same.  Cook for 30 minutes covered with an aluminum foil tent/cover.

Cook for 5-6 minutes uncovered.  I believe I saw that the internal temp of the bread should be about 190-195.  I never check.

If you want more of a ‘harvest’ bread, I do the wheat recipe and add about 1 – 1.5 cups of dried sweeten cherries or cranberries, and about a cup of coarsely chopped walnuts or pecans.