The Man’s No-Knead French Bread
Maureen E, 14 October 2008, from the Recipe Topic
From Herbcraft by Violet Schaefer. I’ve only made this once, but it was possibly the best French bread I’ve ever had.
1 pkg yeast
2 c lukewarm water
4 c flour
1 T sugar
1 t salt
To dry ingredients add any: (dried) basil, sage, dill, anise, rosemary, fennel
During mixing: (fresh) parsley, anise leaves, dill
Dissolve yeast in 1 c water. Add to flour sifted with salt and sugar (or just mix flour, salt and sugar together first). Add just enough of a second c of water to stir up a soft, sticky dough. Let rise until double, punch down, and divide into 2 loaves. Put in pans, buttered (or do the traditional baguette shaped loaves on a greased cookie sheet). Let rise until double. Put in cold oven and start at 400 degrees. Bake until brown on top and hollow-sounding. Remove from pans at once and cool on rack.
I put in about 1/2 t of fresh basil when I made it and would put in more next time.