No-Knead Fig and Walnut Bread

Directions

1Stir the flour, yeast and salt in a large bowl. (I use a really big glass Pyrex-style one that has a cover). Add water, and stir until blended; the dough will be shaggy and sticky. Add the figs, walnuts and cinnamon and stir but don’t worry about incorporating the cinnamon completely; streaks are fine. That's OK. Cover the bowl with plastic wrap or a plate (or your handy cover) and let it rest on the countertop for 18 - 24 hours at room temperature.

2When the surface of the dough is wet-looking and bubbly, you’re ready for the next step. Scrape the dough out of the bowl onto a board or the counter covered with parchment paper. Dust the surface of the dough with flour and fold the dough over itself a few times; sprinkle with flour again and cover with a woven tea towel. Now let the dough rest again anywhere from one to four hours. Relax, make the rest of dinner.

3Once it’s time to bake, preheat the oven to 450° F WITH a 6 - 8 quart heavy covered pot (cast iron, enamel, Pyrex or ceramic; I use my trusty Le Creuset 7-quart) in the oven as it heats. Once the oven has heated, take the pot out, lift up the dough by the corners of the parchment and place it into the pot. Cover with the lid and bake for 30 minutes; then remove the lid and bake for another 10 - 15 minutes, until crusty and golden.

4Notes: You can change up the ingredients here; once I used olives, pistachios and za’atar instead of fig, walnut, and cinnamon; you can also omit the figs or substitute raisins or chopped dried apricots. I’ve also substituted white whole wheat flour for half the regular flour, without changing anything else, and it was just perfect. Don’t be scared of bread – If I can do this, anyone can!