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1 Dough, 4 Breads

by Lisa Shull
Ingredients:
  • no-knead bread
  • extra flour, maybe egg and butter.

Servings: 12     Prep: 60 min     Cook: 35 min     

Directions:
  • BOULE: Remove a 1-lb hunk of dough. Dust with flour; shape a smooth ball by gently stretching dough from top to bottom, rotating as you go. (Shaping should take no more than 40 seconds to avoid over working.) Place dough on a large piece of parchment paper, sprinkle with flour, and cover. Let rest 1-1 1/2 hours. Place a 6qt Dutch oven on rack in center of oven; preheat to 475 degrees F. Dust dough with flour and use a sharp serrated knife to slash a 1/2-inch-deep cross in the dough. Using parchment as a sling, carefully place dough (on Parchment) into Dutch oven. Replace lid; bake 25 minutes or until loaf has risen and crust is golden. Remove lid; bake an additional 10-15 minutes or until crust is deep brown. Remove from Dutch oven; peel of parchment. Let cool. (I simply allow the loaf to rise on parchment paper in a greased  1 1/2 qt Corning Ware baking dish, and bake with a lid.)( I have no idea why the Dutch oven has to be 6 qt.)
  • LOAF: Remove a 2 lb hunk of dough. Generously grease a 9x5-inch loaf pan. Sprinkle dough with flour, and shape inito an oval by gently stretching surface of dough around to bottom, rotating as you go. (Do not over work) Place dough in pan; cover loosely. Let rest 1 hr 40 mins. Combine 1 egg with 1 TBS water. Just before baking, brush loaf with egg wash. Bake 50 - 60 mins at 375 degrees F or untiil top is a caramel brown. Spread with 2 TBS softened butter as soon as it comes out of the oven. Let cool 5 mins, remove from pan; cool. 
  • ROLLS:  Grease a 9-inch round cake pan. Remove a 1 1/2-lb hunk of dough.On a floured surface, divide dough into eight pieces. With floured hands, shape into balls the size of small plums. Place in pan; cover loosely. Let rest 40 - 60 minutes. Combine 1 egg with 1 TBS water. Just before baking, brush rolls with egg wash. Bake 25 - 30 minutes in 350 degree F oven or untiil lightly browned. Brush with 1/4 c melted butter. let cool 10 mins in pan; remove from pan.
  • BRAID: A sweet or savory filled braid can also be created. Recipes to follow.