SUPER-QUICK NO-KNEAD BREAD
This is the latest version of bread coming out of my kitchen. Husband and Son eat it almost as soon as it is out of the oven which makes me grouse at them about sore stomachs. Blahblahblah is probably all they hear because they carry on eating it! Sometimes I make plain crust bread and other times I roll the dough in cracked wheat before placing it in the pans. Either way the bread has a wonderfully crisp crust and a really tender inside.
Provided by Bokenpop aka Mad
Categories Low Cholesterol
Time 2h30m
Yield 2 loaves
Number Of Ingredients 5
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.
BASIC NO-KNEAD BREAD
It's hard to resist jumping on the no-knead bread bandwagon once you've made it and tasted it!! This bread has a crisp crust, but the interior - riddled with the large air bubbles that come from the long fermentation - is all soft to chew. it tastes like bread should. Yummy!!
Provided by Chef mariajane
Categories Yeast Breads
Time 1h
Yield 1 loaf
Number Of Ingredients 4
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.
Nutrition Facts : Calories 1368, Fat 3.7, SaturatedFat 0.6, Sodium 2921.2, Carbohydrate 286.5, Fiber 10.3, Sugar 1, Protein 39.1
SULLIVAN STREET BAKERY NO KNEAD BREAD
Recipe supplied by Sullivan Street Bakery and printed in the NY Times, this bread recipe so insanely brilliant - no sticky fingers, no doughy mess, no intricate measuring, no complicated kneading. Totally hands-off. The crust is thin, crisp and snaps as you cut into the loaf. The interior of the bread holey, chewy, airy and light. This low fat, low cal bread will become a staple in your home as it has mine.
Provided by Brandess
Categories Yeast Breads
Time 14h30m
Yield 1 1/2 LB Loaf, 12 serving(s)
Number Of Ingredients 5
Steps:
- EQUIPMENT: Two medium mixing bowls, 6 to 8 quart pot with lid, (Pyrex glass, Le Creuset cast iron, or ceramic), Wooden Spoon or spatula (optional), Plastic wrap, Two or three cotton dish towels (not terrycloth).
- PROCESS: Mix all of the dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute. Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12 hours at room temperature (approx. 65-72°F).
- Remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the bowl or on the work surface. next, shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size.
- Preheat oven to 450-500°F Place the pot in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot seam side up. Cover with the lid and bake 30 minutes Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned.
Nutrition Facts : Calories 117.9, Fat 0.7, SaturatedFat 0.1, Sodium 243.1, Carbohydrate 23.9, Fiber 0.9, Sugar 0.1, Protein 3.3
NO-KNEAD BREAD
This easy Italian-inspired no-knead bread is designed to fit into the working week - enjoy as a simple snack dipped into balsamic vinegar and olive oil
Provided by Miriam Nice
Categories Side dish, Snack
Time 1h10m
Yield Makes 1 loaf (cuts into 10-12 slices)
Number Of Ingredients 5
Steps:
- Pour 500ml warm water into a large bowl and sprinkle over the yeast. Stir to distribute the yeast, then add the flour, rosemary leaves and sea salt. Once everything is well mixed and you have a very, very soft dough (don't worry if it's sticky, you won't be kneading it), cover the bowl with cling film and leave to rise overnight, or for 8-12 hrs.
- Once the dough has risen, brush the inside of another large bowl with the olive oil and dust with 1-2 tbsp flour. Carefully tip the bread, which will be very soft and bubbly, into the floured bowl and dust the top with more flour. Cover again with cling film and leave to prove for 1 hr.
- Heat oven to 200C/180C fan/gas 6. Place a large casserole dish, small roasting tin or cake tin in the oven to heat up. When it's really hot, take it out of the oven, line it with a square of baking parchment or a silicone liner and quickly tip in the dough. Sprinkle with a little more flour and bake for 45 mins-1 hr or until the bread is risen, golden and, if you tap the crust with your knuckles, it sounds hollow.
- Turn the bread out onto a wire rack and leave to cool for 10-15 mins before slicing. Delicious served warm with olive oil, balsamic vinegar and sea salt flakes.
Nutrition Facts : Calories 162 calories, Fat 2 grams fat, Carbohydrate 29 grams carbohydrates, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
EASY NO-KNEAD CHALLAH BREAD
A fabulously easy recipe from "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois that bakes a beautiful golden laof. This recipe takes very little effort (you basically need to mix ingredients in a bowl for a minute), but you do need to give the dough time to rise. Makes four 1-pound loaves. The recipe is easily doubled or halved. You can freeze or refrigerate unused dough.
Provided by blucoat
Categories Yeast Breads
Time 1h5m
Yield 4 1-pound loaves
Number Of Ingredients 9
Steps:
- Mixing and storing the dough: Mix the yeast, salt, eggs, honey, and melted butter (or oil) with the water in a 5-quart bowl, or a lidded (no airtight) food container.
- Mix in the flour without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
- Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
- The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 5 days. Beyond 5 days, freeze in 1-pound portions in an airtight container for up to 4 weeks. Defrost frozen dough overnight in the refrigerator before using. Then allow the usual rest and rise time.
- On baking day, butter or grease a cookie sheet or line with parchment paper, or a silicone mat. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
- Divide the ball into thirds, using a dough scraper or knife. Roll the balls between your hands (or on a board), stretching, to form each into a long, thin rope. If the dough resists shaping, let it rest for 5 minutes and try again. Braid the ropes, starting from the center and working to one end. Turn the loaf over, rotate it, and braid from the center out to the remaining end. This produces a loaf with a more uniform thickness than when braided from end to end.
- Allow the bread to rest and rise on the prepared cookie sheet for 1 hour and 20 minutes (or just 40 minutes if you're using fresh, unrefrigerated dough).
- Twenty minutes before baking time, preheat the oven to 350°F If you're not using a stone in the oven, 5 minutes is adequate. Brush the loaf with egg wash and sprinkle with the seeds.
- Bake near the center of the oven for about 25 minutes. Smaller or larger loaves will require adjustments in baking time. The challah is done when golden brown, and the braids near the center of the loaf offer resistance to pressure. Due to the fat in the dough, challah will not form a hard, crackling crust. Allow to cool before slicing or eating.
More about "basic no knead bread food"
BASIC NO-KNEAD BREAD - HEALTHY FOOD GUIDE
From healthyfood.com
5/5 Total Time 50 minsCategory BakingCalories 93 per serving
BETTER NO-KNEAD BREAD RECIPE - SERIOUS EATS
From seriouseats.com
NO-KNEAD BREAD RECIPES
From allrecipes.com
EASY NO KNEAD BREAD RECIPE - FOOD.COM
From food.com
Servings 8Total Time 9 hrs 15 minsCategory BreadsCalories 186 per serving
GUIDE TO NO-KNEAD EASY HEALTHY BREAD RECIPES – MOTHER EARTH …
From motherearthnews.com
EASY NO-KNEAD BREAD RECIPE | MYRECIPES
From myrecipes.com
EASY DUTCH OVEN NO KNEAD BREAD - JOYFOODSUNSHINE
From joyfoodsunshine.com
NO KNEAD SOURDOUGH BREAD WITH YOGURT - IN FOR THE FOOD
From inforthefood.com
EASY NO KNEAD BREAD – FOOD BY MATT
From foodbymatt.com
HOW TO MAKE NO-KNEAD BREAD - EASY HOMEMADE BREAD
From countryliving.com
NO-KNEAD COUNTRY BREAD - FOOD WISHES - YOUTUBE
From youtube.com
EASY NO-KNEAD BREAD RECIPES FOR ARTISAN LOAVES, FOCACCIA, ROLLS
From easyhomemadelife.com
EASY NO-KNEAD CINNAMON RAISIN BREAD - FOOD FITNESS …
From foodfitnessforty.com
FOOD AND DRINK - HOW TO MAKE THE BEST NO-TOUCH NO-KNEAD BREAD
From nokneadbread.org
EASY NO KNEAD FRUITS AND NUTS ARTISAN BREAD - FAB FOOD FLAVORS
From fabfoodflavors.com
12 EASY HOMEMADE BREAD RECIPES ⋆ THE GARDENING FOODIE
From thegardeningfoodie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love