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By November 21, 2015 Read More →

No-Knead Bread- November 2015 Recipe of the Month

At our November Hearth Cooking Saturday, several people requested the recipe for theHearth cooking 11 14 15 no-knead bread we baked in our our beehive oven. You may not have a beehive oven at your house but this easy bread tastes just as good when baked in a modern oven. Once you have made a loaf, you will go back to this recipe again and again. Enjoy!

No-Knead Bread

7 1/2 cups flour

1 tablespoon salt

1 1/2 tablespoon instant yeast

3 cups lukewarm water

  1. Dissolve yeast in 1 cup warm water. Let stand for 5 minutes.
  2. Mix dry ingredients along with yeast mixture and remaining 2 cups of warm water until combined. Don’t over mix. Dough will be sticky.
  3. Place dough in large, greased bowl, cover with plastic wrap, and refrigerate overnight or for up to 7 days.
  4. Turn dough onto floured surface. Divide dough into 3 equal parts and form each part into a ball or loaf shape.
  5. Let dough rise for 1 hour at room temperature.
  6. Bake bread at 450 degrees for 25-35 minutes.

This recipe was adapted from a King Arthur Flour recipe.