Before it gets too hot to turn on your oven, try this bread recipe from Tracy:
“There are few memories of my grandmother better than those of making bread with her when I was a young girl. Even in the heat of summer she could be found kneading pristine white dough into impossibly smooth, elastic, round balls and baking with the back door wide open. But as fond as I am of these memories, the reality is that I don’t have the time or patience to deal with multiple knead sessions. Luckily, a friend passed along a great “no-knead” bread recipe that satisfies my love for fresh baked bread.
Whenever I make this bread I pull out my grandmother’s battered old flour bin and her bread tins (which I inherited when she passed away). The original recipe calls for all white flour, but I have divided it between all-purpose and whole wheat, which works just fine. (My friend loves using multigrain bread flour from the Whole Foods bulk bins.) The result is a wonderful loaf that is a perfect accompaniment to soups, stews, or toasting. The other nice thing is that this recipe yields 4 loaves; you can freeze excess baked loaves until you’re ready to eat them.
Easy No-Knead Crusty Bread
1. In a large bowl, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
2. Once dough has risen, sprinkle a little flour on dough and cut off one quarter of the dough with a serrated knife. Stretch dough into an oval and place in a lightly greased, nonstick loaf pan. Let rest 40 minutes, lightly covered with a clean dishtowel or plastic wrap. Repeat with remaining dough to yield 4 loaves.
3. Preheat oven to 450 degrees with rack in middle position.
4. Bake until well browned, about 30 minutes. Turn loaves out onto a cooling rack."
Image credit: bread, flour, and biscuit tins from Cast in Style