So if you have read about our Roasted Suckling Pig, you are probably wondering if we actually ate the whole thing. Well, we had 25 pounds of pork plus a whole Southern Menu of accompanying dishes for 10 people. Needless to say, there is a bit of pork hanging about….good thing it was delicious.
What to do with left over roasted pork? Well, at a Wok in the Tuscan Kitchen we make delicious crusty bread rolls and enjoy amazing roast pork sandwiches.
This is a very simple version of No Knead Bread, adapted from Artisan Bread in 5 minutes a Day.
This recipe is quick and easy and most importantly…it tastes amazing and has a great chewy texture, with a nice crisp crust. I also use this same dough recipe for pizza. See previous pizza posts here and here.
No Knead Bread
5 cups AP flour
3 cups warm/hot water
1 tablespoon yeast (either quick rise or instant)
1 tablespoon coarse salt (a bit less is using table)
Add hot water first into a container with a lid. (4 litres capacity)
Add all remaining ingredients, stir with a wooden spoon until mixed. Mixture will be very sloppy. That’s it! You’ve just done all the hard work!
Leave the container covered, but not completely sealed on the counter for 2 hours.
After 2 hours, the dough is ready for baking.
The dough can be refrigerated for up to 2 weeks. Store with the container lid sealed tightly.
I prefer the flavor of the bread as it ages…takes on a bit of a sourdough flavor the longer it sits.
Pinch off a piece of dough, roll in flour, shape as desired. Score the top of your formed loaf. Let rise for 20 minutes if it has been in the fridge. It is not necessary to proof for 20 minutes if you are using freshly made dough. (just bake after the 2 hours of resting)
Bake 425 about 20 minutes
For best results bake on a pizza stone.
These sandwiches had a good dollop of homemade Tangy BBQ sauce and a smear of mayo......'cause that's how BR likes 'em!
Now, go bake some bread, don't be afraid.....this recipes works and the results are amazing!