Symbol of Life

In works of art, bread often symbolizes life. It is the most elemental of “made” foods. To “break bread” with someone is to share in the most fundamental of rituals and establish a relationship with them. I guess a modern equivalent might be to “share a beer” (often described as “liquid bread”.)  Not until Mr Atkins did it become fashinable to look down on this most necessary of foods.  So why are many people afraid of making it?
One of my girlfriends works for a bread bakery that makes all kinds of artisan, gourmet loaves that go to restaurants and catering companies in the DC area. They always have left-over bread that they either give to charity or simply get rid of, and I have have been lucky enough to be on the receiving end from time to time.

One of my favorites is a crusty on the outside, chewy inside loaf pebbled with cranberries and tosted walnuts. Now, I have been searching for years for the recipe that allows me to make that quality of bread in my own oven– with the perfect crumb– chewy and full of holes with the perfect crust. Then came my introduction to the no-knead bread, the answer to years of searching. It will vanquish your fears of yeast or spending all day in the kitchen. So I offer to you my rendition of the cranberry, walnut bread:

1 1/2 cups white flour,  more for dusting

1 1/2 cups whole wheat flour

¼ teaspoon instant yeast

1¼ teaspoons salt

1/3 cup cranberries

1/3 cup chopped, toasted walnuts

Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky.  Mix in cranberries and walnuts.   Cover bowl with plastic wrap. Let dough rest about 24 hours at warm room temperature, about 70 degrees.

2.  Lightly flour a work surface and flop dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 25 minutes, then remove lid and bake another 10-15 minutes, until loaf is beautifully browned. Cool on a rack.