Another No Knead Bread Food

NO-KNEAD BREAD

Steps:

• In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
• Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
• Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
• At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

SUPER-QUICK NO-KNEAD BREAD

Steps:

• Mix all dry ingredients together.
• Add water and stir in until a really sticky dough has formed.
• Cover with a cloth and leave in a warm place to rise.
• Punch down and divide dough into two balls.
• If you are using the cracked wheat, roll the dough balls in the cracked wheat now.
• Place into well greased pans and bake at 400F for 1 hour.
• Cook's note: No need for a second rising as the bread rises perfectly in the oven on baking.

ANOTHER NO-KNEAD BREAD

Steps:

• Mix first 5 dough ingredients in a large bowl to make a sticky dough, or beat in a stand mixer for 3 minutes.
• Cover with plastic wrap and let rest at room temperature overnight or for at least 8 hours; the dough will become bubbly and rise quite a bit, so make sure it's in a large bowl.
• Turn dough onto lightly floured surface and form into a log or round loaf to fit a 14" to 15" lidded stonewar baker or 9" to 10" round lidded baking crock.
• Place dough in lightly greased pan, smooth-side up.
• Cover and let rise at room temperature for about 2 hours, until a slight indentation remains when you poke it with your finger. Just before baking, make several slashed to allow for expansion.
• Spritz or brush dough with water and sprinkle about 1 tablespoon topping. Place bread in cold oven and set temperature to 450.
• Bake bread for 50 minutes, then remove lid and continue to bake for another 5-10 minutes, until it's deep brown in color.
• Remove bread from oven, turn it onto a rack and cool before slicing.

BASIC NO-KNEAD BREAD

Steps:

• In a medium bowl, stir together the flour, salt and yeast. Add water and , using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds.
• Make sure it's really sticky to the touch; if its not, mix in another tablespoon or two of water.
• Cover the bowl with a plate, tea towel or plastic wrap and let sit at room temperature (about 72F), out of direct sunlight, until the surface is dotted with bubbles and the dough is more than doubled in size.
• This will take a minimum of 12 hours, and may take up to 18 hours. This slow rise - fermentation - is the key to flavour.
• When the fermentation is complete, generously dust a work surface (a wooden or plastic cutting board is fine) with flour. Use a bowl scraper or rubber spatula to scrape the dough on the board in one piece.
• When you begin to pull the dough away from the bowl it will cling in long, thin strands (this is the developed gluten), and it will be quite loose and sticky, but do not add more flour.
• Use lightly floured hands, a bowl scraper or spatula to lift the edges of the dough toward the center. Nudge and tuck in the the edges of the dough to make it round.
• Place on a piece of parchment paper, seam side down. Cover with a clean towel and place in a warm, draft-free spot to rise for 1-2 hours. The dough is ready when it is almost doubled in size.
• Half an hour before the end of the second rise, preheat the oven to 475F, with lower rack in the lower third position and place a covered 4 1/2 - 5 1/2 quart heavy pot in the center of the rack.
• Using pot holders, carefuly remove the preheated pot from the oven and uncover it. Gather up the dough by holding the four corners of the parchment paper and place the entire thing, paper and all, into the pot.
• Cover the pot and bake for 30 minutes.
• Remove the lid and continue baking until the bread is a deep chestnut color, but not burned, about 15 -30 minutes more.
• Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a rack to cool thoroughly.
• Don't slice or tear into it until it has cooled, which usually takes at least an hour.

NO-KNEAD HARVEST BREAD

Steps:

• In large bowl or container mix together the flours, salt, yeast and water.
• Stir until all the flour is incorporated and the dough is a sticky ball (you may have to use your hands to thoroughly mix in in the flour).
• Stir in the fruit and nuts -- do not overmix.
• Cover the bowl with plastic wrap and let rest at room temperature for 8 to 18 hours.
• Shape and Bake:.
• Turn the dough out onto a lighly floured surface and quickly shape into a ball by gently stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off. The bottom of the loaf may appear to be a collection of bunched ends, but they will flatten out during resting and baking. The dough ball should be smooth and cohesive and take no more than 30 to 60 seconds to shape. (To form a log gently stretch the dough. It may be helpful to gently roll it on a floured work surface.).
• Place the dough in the pan lined with parchment paper.
• Cover and let rise at room temperature for approximately 2 hours; until a slight indentation remains when you poke it with a finger.
• Just before baking make several slashes to allow for expansion.
• Place lid on pot and place bread in cold oven.
• Set the temperature for 450 degrees.
• Bake for 45 minutes, then remove lid and continue to back another 5 to 10 minutes; until it's a dark brown color (should be 205 degrees in center).
• Remove from oven and turn out onto a rack and cool before slicing.

QUICK-RISE NO-KNEAD BREAD

Steps:

• In a bowl dissolve honey and molasses in warm water. Sprinkle on yeast and stir gently. Leave in a warm place until warm and frothy. (10-15 mins).
• In another bowl, combine flour and salt. Pour yeast mix and mix well, the mix should be fairly wet but not too sloppy.
• Oil two loaf tins and warm slightly. Half fill with dough. Leave in a warm place to rise to almost the top of the tin (don't let it rise up over the top or it will make the bread difficult to get out once cooked).Bake in a hot oven 425 degrees fahrenheit for 10 minutes, then reduce heat to 390 degrees fahrenheit and cook for 35 minutes more.