Heartland by Judith Fertig, one of our cookbooks from the August cooking column, celebrates good, down-home American Midwest cooking. Whoever sits at your table — whether friends, family or just you — will find bread made from fresh dough to be out-of-this-world. The following recipe is keeping with the spirit of Heartland: a good all-American recipe in half the time, with half the work!
No-Knead Clover Honey Dough
Makes breads, coffee cakes, or rolls to serve 24 to 30
Can bread dough be a pantry staple? Yes, if you consider your refrigerator as “pantry.” With a bowl of this versatile made-ahead dough on hand, you’ll be already halfway to yeasty breads, rolls, and coffee cakes. Busy Heartland farm wives in the early part of the twentieth century had two yeast dough recipes they used regularly. One was for bread and one was for dinner rolls, cinnamon rolls, and coffee cakes. This streamlined approach made life easier for them, and it can still make things easier for us today. Plus, there’s also another way to streamline bread baking.
Adding more liquid to a dough eliminates the need to knead. You can simply stir the dough together, keep it in the refrigerator for up to 3 days, and bake when you’re ready. So why not have a baking day, and then wrap and freeze your wares for up to 3 months?
A Danish dough whisk features a mitten-shaped metal mixing end on a wooden handle and makes short work of mixing any dough. Measuring is an important step to assure that your bread turns out right, so follow the directions exactly.
- 6½ cups bread flour, plus more for dusting
- 2 tablespoons instant or bread machine yeast
- 1½ tablespoons fine kosher salt
- 1 cup clover or other amber honey
- ¼ cup vegetable or canola oil
- 2 large eggs
- Warm water (about 100°F)
Spoon the flour into a measuring cup, level with a knife or your finger, then dump the flour into a 16-cup mixing bowl.
Add the yeast and salt to the flour. Stir together with a wooden spoon or a Danish dough whisk. Mix the honey, oil, and eggs together in a 4-cup measuring cup. Add enough warm water to reach the 4-cup mark and stir together. Pour the honey mixture into the flour mixture, stir to combine, then beat for 40 strokes, scraping the bottom and the sides of the bowl, until the dough forms a lumpy, sticky mass.
Cover with plastic wrap and let rise at room temperature (72°F) for 2 hours, or until the dough has risen to about 2 inches below the rim of the bowl and has a spongelike appearance.
Use that day or place the dough, covered with plastic wrap, in the refrigerator for up to 3 days before baking. If you like, write the date on the plastic wrap so you know the bake-by date for your dough.