On Jan 2, 4:45*pm, Cheryl > wrote:
> On 1/2/2011 2:43 PM, ImStillMags wrote:
>
> > Is the bread recipe a 'no knead bread'? * *I have one I make all the
> > time. * It's so easy and comes out sooooooo good. * It is here on my
> > website.
>
> >http://www.hizzoners.com/recipes/bre...o-knead-artisa...
>
> I'd really like to try this. Question though, which is part of why I
> don't bake bread or anything else that requires having a light in the
> oven. *Is there anything that can be substituted for this rising period
> in a lighted oven?

You don't really need the oven light. The reason is that the light
does produce a bit of warmth and the dough will be risen to double in
about 4 hours. You can do it on the counter or even in the
refrigerator as others have suggested but if you want a loaf of bread
for dinner that night, the oven works great.

I like rising my bread in the oven because it keeps out drafts and
keeps a constant temperature. Remember that the working yeast
produces warmth as well.

The reason for baking it in the Dutch oven is that it simulates the
humidity levels in professional steam injected ovens by trapping the
moisture that is baked out of the bread. You don't need a pan of
water, the Dutch oven does that for you.