These are baked into a baking tin turning into delicious bread rolls. If you want to use a different type of bread dough you are welcome to use it. Time takes care of the dough so you only need a little patience.įor the Jim Lahey no-knead bread dough you need the following ingredients: This no-knead bread dough is easy to make. Start with the flour and put it in a large bowl. Then add the salt and yeast and stir this flour mixture thoroughly. Now you can add the water and stir with a spoon or your hand until you have a dough. This will only take about half a minute to max a minute.Īs soon as it comes together you are done.Ĭover the bowl with foil and then cover with a clean kitchen towel. Now you can leave it for at least 12 hours up to 24 hours. In this recipe, I used about ¾ of the dough as my oven dish was not big enough to use it all. With the remainder of the dough, you can make a pan pizza in a skillet or four bread rolls in a hot Dutch oven. The star of this dish is a homemade tapenade and super easy to make I will show you how. No fear you only need a good food processor or good blender. Once the dough has risen and is ready to use I start with the tapenade.
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Take 8 sun-dried tomatoes with some oil from the can and put them in a food processor.Īdd about 8 to 10 black olives, 1 clove of garlic plus 5 cherry tomatoes. Blend in the food processor or blender until a tapenade starts to form. Now take the dough and put it on a well-floured board. Roll until you have a giant tortilla the size of a large dinner plate. I know you have been counting and wondering what the 5th ingredient is. Then roll the tortilla in a sausage type of roll and cut it into 2 to 3-centimeter-sized pieces. Make another roll with half of the dough and spread the remainder of the tapenade on it. Take a baking tin and put all the rolls next to one another until the baking tin is filled.
Cover with a kitchen towel and let it rise for another hour. Whisk one medium egg and brush the top of the tortilla bread with the egg. If your oven can heat up to 500℉/275℃ please use this temperature.Ĭover the tin with aluminum foil and bake in the oven for 20 minutes. Remove the foil and return the baking tin to the oven for another 15 to 20 minutes. Now tell me don’t you want to break this bread immediately? I did just that, break and eat. This dish can be eaten with breakfast, brunch, and lunch. You can serve the tortilla bread as a starter or as party food when you have a party. You have several ways to store this bread. In all cases let it cool completely before storing. Room temperature – you can store it in a bread box for one or two days.When you store it in the bread box wrap it in a plastic bag to prevent the bread from drying out Freezer – want to keep it longer you can store the bread in the freezer.Store in a freezer-friendly food container or resealable bag. When you want to use the bread thaw before serving. You can also warm it in the oven at 400℉/200℃ for 9 minutes.
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Wrap plastic foil around the bowl and cover the bowl with a clean kitchen towel.Set aside for 12 to 24 hours to let the dough rise
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